Description
A delightful dish featuring tender pasta coated in a rich, creamy sauce with shredded rotisserie chicken and vibrant broccoli, perfect for a quick weeknight dinner.
Ingredients
Scale
- 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 directly to the pasta water.
- Before draining, reserve 1 cup of the starchy pasta water in a measuring cup. Drain the pasta and broccoli together, then set aside.
- In your largest 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 sauté for 30 seconds until fragrant.
- Pour in the heavy cream and chicken broth. Bring this mixture to a gentle simmer for 2-3 minutes, allowing small bubbles to appear around the edges.
- Remove the skillet from heat. Whisk in the freshly grated Parmesan and mozzarella until completely smooth. Season with Italian seasoning, garlic powder, salt, pepper, and optional red pepper flakes.
- Add the drained pasta and broccoli to the creamy sauce. Toss gently with tongs to ensure everything is evenly coated. Fold in the shredded rotisserie chicken.
- Add reserved pasta water a couple of tablespoons at a time until smooth. Stir in a cold knob of butter just before serving.
Notes
Serve with a sprinkle of extra Parmesan on top, alongside a side salad or crusty garlic bread. For a lighter version, consider Greek yogurt instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg