Description
A quick and comforting pasta dish with rotisserie chicken, broccoli, and a rich creamy sauce.
Ingredients
- 1 lb penne pasta
- 1 whole rotisserie chicken (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 (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 al dente. During the last 3 minutes of cooking, add the broccoli florets to the pasta water.
- Before draining, reserve 1 cup of starchy pasta water. Drain the pasta and broccoli together and set aside.
- Heat olive oil and butter in a skillet over medium-low heat. Cook the diced onion for 4-5 minutes until softened, then add the minced garlic for 30 seconds.
- Pour in the heavy cream and chicken broth, simmering gently for 2-3 minutes.
- Remove from heat and whisk in the Parmesan and mozzarella until smooth. Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
- Add the drained pasta and broccoli to the creamy sauce, tossing gently. Fold in the shredded rotisserie chicken.
- Add reserved pasta water 2 tablespoons at a time until reaching a creamy consistency. Stir in a cold knob of butter just before serving.
Notes
For extra creaminess, adjust the amount of reserved pasta water. This dish can be made ahead and reheated easily.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian