Description
A quick and easy dish combining tender pasta, juicy rotisserie chicken, and fresh broccoli in a rich, creamy sauce.
Ingredients
- 1 lb penne pasta
- 1 whole rotisserie chicken (3-4 lbs, 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 chicken broth (low-sodium)
- 1 cup Parmesan cheese (freshly grated)
- 1/2 cup mozzarella cheese (whole milk, 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 and cook penne pasta according to package directions until al dente, adding broccoli florets during the last 3 minutes of cooking.
- Before draining, reserve 1 cup of starchy pasta water. Drain pasta and broccoli together and set aside.
- Heat olive oil and butter in a skillet over medium-low heat. Cook diced onion for 4-5 minutes until softened, then add minced garlic for 30 seconds until fragrant.
- Pour in heavy cream and chicken broth, simmer for 2-3 minutes until small bubbles appear around the edges.
- Remove skillet from heat, then whisk in Parmesan and mozzarella until smooth, seasoning with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
- Add drained pasta and broccoli to the creamy sauce and toss gently. Fold in shredded rotisserie chicken last.
- Add reserved pasta water 2 tablespoons at a time until desired consistency. Stir in a cold knob of butter before serving.
Notes
Serve hot with extra Parmesan on top. Can be paired with a side salad or garlic bread.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian