Description
A comforting pasta dish with rotisserie chicken, broccoli, and a rich creamy sauce, perfect for family gatherings.
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. Add the broccoli florets during the last three minutes of cooking.
- 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 the diced onion and sauté until translucent (4-5 minutes). Add garlic and cook for 30 seconds.
- Pour in heavy cream and chicken broth, stirring gently until simmering.
- Remove from heat and whisk in Parmesan and mozzarella until smooth.
- Season with Italian seasoning, garlic powder, and red pepper flakes.
- Toss in the drained pasta and broccoli, and add shredded rotisserie chicken. Mix until well coated with the sauce.
- Add reserved pasta water gradually until the sauce reaches desired consistency. Stir in a knob of butter before serving.
Notes
Feel free to adjust ingredients with seasonal variations or substitute proteins to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg