Description
A rich and comforting dish featuring tender shredded chicken, bright broccoli, and al dente penne in a silky cheese cream sauce, ready in about 30 minutes.
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)
- Salt and black pepper to taste
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, add broccoli florets to the pasta water.
- Before draining, reserve 1 cup of starchy pasta water and then 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.
- Pour in heavy cream and chicken broth, bringing the mixture to a gentle simmer for 2-3 minutes.
- Remove from heat, then whisk in Parmesan and mozzarella until smooth, and season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
- Add drained pasta and broccoli to the creamy sauce, tossing to coat evenly. Fold in shredded chicken.
- Add reserved pasta water 2 tablespoons at a time until you reach a creamy consistency. Stir in a cold knob of butter just before serving.
Notes
For a lighter version, use half-and-half plus 1 tablespoon of butter. Be sure to reserve pasta water for the best sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian