Description
A comforting and satisfying dish that combines tender pasta, juicy chicken, and fresh broccoli in a rich, creamy sauce.
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 a boil. Cook the penne pasta according to 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 in a measuring cup. Drain the pasta and broccoli together, then set aside.
- Heat olive oil and butter in your largest skillet over medium-low heat. Cook the diced onion for 4-5 minutes until softened. Add minced garlic and cook for another 30 seconds, until fragrant.
- Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer for 2-3 minutes, watching for small bubbles around the edges.
- Remove the skillet from heat completely before adding the cheese to prevent graininess. Whisk in the Parmesan and mozzarella until completely 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 with tongs to coat everything evenly. Fold in the shredded rotisserie chicken last.
- Add the reserved pasta water, 2 tablespoons at a time, until you achieve a creamy, glossy consistency. Stir in a cold knob of butter just before serving for a restaurant-quality finish.
- Serve this dish hot, garnished with extra Parmesan cheese or a sprinkle of fresh herbs if desired.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat with a splash of milk or cream to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: creamy pasta, rotisserie chicken, broccoli pasta, weeknight dinner, quick meal