Description
A quick and delicious creamy pasta dish with tender rotisserie chicken and nutritious broccoli.
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. Cook the penne pasta according to package directions until al dente. In the last 3 minutes of cooking, add the broccoli florets. Reserve 1 cup of starchy pasta water, then drain the pasta and broccoli.
- In a large skillet, heat the olive oil and butter over medium-low heat. Add the diced onion and cook for 4-5 minutes until softened. Add the minced garlic and sauté for an additional 30 seconds.
- Pour in the heavy cream and chicken broth, simmer for 2-3 minutes. Remove from heat and whisk in the cheeses until smooth.
- Season the sauce with Italian seasoning, garlic powder, salt, pepper, and optional red pepper flakes.
- Add the drained pasta and broccoli to the sauce, gently tossing to coat. Fold in the shredded chicken, adding reserved pasta water to achieve the desired consistency.
- For extra richness, stir in a knob of cold butter just before serving.
Notes
This dish can be customized with various vegetables or proteins. Great for meal prep and can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pasta Cooking and Sautéing
- Cuisine: American