Description
An easy and delicious creamy pasta dish with rotisserie chicken and broccoli, perfect for busy weeknights.
Ingredients
- 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 and cook the penne pasta according to package directions until al dente. During the last 3 minutes of cooking time, add broccoli florets to the pasta water. Reserve 1 cup of starchy pasta water before draining. Drain pasta and broccoli 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, bringing the mixture to a gentle simmer for 2-3 minutes.
- Remove the skillet from heat, then whisk in Parmesan and mozzarella until smooth. Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
- Add drained pasta and broccoli to the sauce, tossing gently. Fold in shredded rotisserie chicken last.
- Stir in reserved pasta water 2 tbsp at a time until reaching a creamy consistency. Add a cold knob of butter just before serving.
Notes
Serve warm, optionally with extra Parmesan or red pepper flakes. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian