Description
A comforting and satisfying dish combining tender pasta, succulent chicken, and vibrant 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 a boil and cook penne pasta according to package directions until al dente. During the last 3 minutes of cooking, add the broccoli florets directly to the pasta water.
- Before draining, reserve 1 cup of starchy pasta water in a measuring cup. Drain the pasta and broccoli together and set aside.
- In your largest skillet, heat olive oil and butter over medium-low heat. Cook the diced onion for 4-5 minutes until softened, then add the minced garlic for about 30 seconds until fragrant.
- Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer for 2-3 minutes.
- Remove the skillet from heat completely before adding the cheese to prevent graininess. Whisk in the Parmesan and mozzarella until completely smooth, then season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
- Add the drained pasta and broccoli to the creamy sauce, tossing gently with tongs to coat everything evenly. Fold in the shredded rotisserie chicken last.
- Add the reserved pasta water 2 tablespoons at a time until you reach a creamy, glossy consistency. Stir in a cold knob of butter just before serving.
Notes
Use fresh ingredients for more flavor and don’t skip the reserved pasta water for creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian