Description
A comforting pasta dish featuring tender rotisserie chicken, fresh broccoli, and penne pasta in a creamy, cheesy sauce.
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 boil. Cook the penne pasta according to package directions, adding the broccoli florets during the last 3 minutes of cooking.
- Reserve 1 cup of starchy pasta water before draining the pasta and broccoli. Drain and set aside.
- In a large skillet, heat olive oil and butter over medium-low heat. Sauté diced onion for 4-5 minutes until softened, then add minced garlic and cook for 30 seconds.
- Pour in heavy cream and chicken broth, letting it simmer until tiny bubbles form around the edges.
- Remove from heat and whisk in grated Parmesan and shredded mozzarella until smooth. Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
- Add drained pasta and broccoli to the skillet, tossing to coat. Fold in shredded rotisserie chicken.
- Adjust creaminess with reserved pasta water, adding 2 tablespoons at a time until desired consistency is reached. Stir in a cold knob of butter before serving.
Notes
For extra creaminess, add cream cheese or sour cream to the sauce. Fresh herbs like basil enhance the dish’s flavor.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg