Description
A delightful creamy pasta dish featuring rotisserie chicken and broccoli, perfect for quick family dinners or potlucks.
Ingredients
Scale
- 1 lb penne pasta
- 1 whole rotisserie chicken (shredded, about 4 cups meat)
- 4 cups broccoli florets (fresh or frozen)
- 2 tbsp olive oil
- 3 cloves garlic (minced fine)
- 1 medium yellow onion (diced small)
- 2 tbsp butter
- 1 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 1 cup freshly grated Parmesan cheese
- 1/2 cup whole milk mozzarella cheese (shredded)
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the penne pasta according to package directions until al dente. Add broccoli florets during the last 3 minutes of cooking, then reserve 1 cup of pasta water before draining.
- In a large skillet, heat olive oil and butter over medium-low heat. Add diced onion and cook until softened, about 4-5 minutes. Add minced garlic and cook an additional 30 seconds.
- Pour in heavy cream and chicken broth, letting the mixture simmer gently for 2-3 minutes.
- Remove skillet from heat and whisk in Parmesan and mozzarella cheeses until smooth. Season with Italian seasoning, garlic powder, salt, and red pepper flakes.
- Add drained pasta and broccoli to the sauce, tossing to coat. Fold in shredded chicken, and stir in reserved pasta water as needed to achieve desired consistency.
Notes
For extra richness, stir in a cold knob of butter just before serving. Adjust cheese and spices to personal preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg