Description
A quick and easy creamy pasta dish with rotisserie chicken and broccoli, perfect for busy weeknights.
Ingredients
- 1 lb (450 g) penne pasta
- 1 whole rotisserie chicken (3–4 lbs), shredded (about 4 cups of meat)
- 4 cups broccoli florets (fresh or frozen)
- 2 tbsp olive oil
- 3 cloves garlic, minced finely
- 1 medium yellow onion, diced small
- 2 tbsp butter (plus an optional final pat)
- 1 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 1 cup freshly grated Parmesan cheese
- 1/2 cup whole-milk mozzarella, shredded
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of heavily salted water to a boil. Add penne and cook according to package directions until al dente. With 3 minutes left, add broccoli florets.
- Reserve 1 cup of starchy pasta water, then drain pasta and broccoli.
- In a large skillet, heat olive oil and butter over medium-low heat. Add onion and sauté until soft. Add garlic and cook until fragrant.
- Pour in heavy cream and chicken broth, and bring to a gentle simmer for 2–3 minutes.
- Remove from heat and whisk in Parmesan and mozzarella until smooth. Thin with reserved pasta water if necessary.
- Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
- Toss drained pasta and broccoli into the sauce, folding in shredded rotisserie chicken until warmed through.
- Stir in reserved pasta water to adjust consistency and finish with a pat of cold butter. Serve immediately.
Notes
Great for meal prep; leftovers can be refrigerated or frozen.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian