Description
A comforting and easy dish combining rotisserie chicken, broccoli, and pasta in a rich cream sauce, perfect for busy weeknights.
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 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 a boil. Cook the penne pasta according to the package directions until it’s al dente. During the last 3 minutes of cooking time, add the broccoli florets.
- Reserve 1 cup of the starchy pasta water before draining. Drain the pasta and broccoli together and set them aside.
- 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. Then, add the minced garlic and cook for an additional 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 the heat and whisk in the Parmesan and mozzarella cheeses until the sauce is smooth. Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes, if using.
- Add the drained pasta and broccoli to the sauce, tossing gently to coat. Fold in the shredded rotisserie chicken last.
- Gradually add the reserved pasta water until you reach your desired sauce consistency. Stir in a cold knob of butter before serving for extra creaminess.
Notes
For extra flavor, use fresh garlic and onion, and experiment with different cheese combinations.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian