Description
A comforting and creamy pasta dish featuring shredded rotisserie chicken and vibrant broccoli, perfect for busy weeknight dinners.
Ingredients
- 1 lb penne pasta
- 1 whole rotisserie chicken (3-4 lbs, shredded, approximately 4 cups)
- 4 cups broccoli florets (fresh or frozen)
- 2 tbsp olive oil
- 3 cloves garlic (minced)
- 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. Add the penne pasta and cook according to package directions until al dente. During the last 3 minutes, add the broccoli florets.
- Reserve 1 cup of starchy pasta water, then drain the pasta and broccoli.
- In a skillet, heat olive oil and butter over medium-low heat. Add diced onion and cook for 4-5 minutes. Stir in minced garlic and cook for an additional 30 seconds.
- Pour in heavy cream and chicken broth, simmer for 2-3 minutes.
- Remove from heat and whisk in Parmesan and mozzarella cheeses until smooth, then season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
- Add drained pasta and broccoli, gently toss them in the creamy sauce. Fold in shredded rotisserie chicken.
- If needed, stir in reserved pasta water until creamy and glossy.
- Stir in a cold knob of butter before serving.
Notes
For an extra touch, garnish with freshly chopped parsley or additional cheese. Can be paired with a side salad or garlic bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pasta Cooking
- Cuisine: Italian