Description
A quick and comforting pasta dish featuring rotisserie chicken and savory broccoli in a creamy cheese 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 low-sodium chicken broth
- 1 cup Parmesan cheese (freshly grated)
- 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 penne pasta according to package directions until al dente. During the last 3 minutes of cooking time, add broccoli florets directly to the pasta water.
- Before draining, reserve 1 cup of starchy pasta water. Drain pasta and broccoli together.
- Heat olive oil and butter in a large 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 before adding cheese. Whisk in Parmesan and mozzarella until smooth; season with Italian seasoning, garlic powder, and red pepper flakes.
- Add drained pasta and broccoli to the creamy sauce, tossing gently, then fold in shredded rotisserie chicken.
- Add reserved pasta water 2 tablespoons at a time until the desired consistency is reached. Stir in a cold knob of butter just before serving.
Notes
Serve warm with extra Parmesan cheese or red pepper flakes on top. Add a side salad or crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American