Description
A comforting and creamy pasta dish filled with tender rotisserie chicken and fresh broccoli, perfect for busy weeknights and family gatherings.
Ingredients
- 1 lb 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
- 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 boil. Cook penne pasta according to package directions until al dente. Add the broccoli florets during the last 3 minutes of cooking time.
- Reserve 1 cup of the starchy pasta water, then drain the pasta and broccoli together. Set aside.
- In your largest skillet, heat olive oil and butter over medium-low heat. Add the diced onion and sauté for 4-5 minutes until softened. Then, add the minced garlic and cook for another 30 seconds until fragrant.
- Pour in the heavy cream and chicken broth. Allow the mixture to gently simmer for 2-3 minutes.
- Remove the skillet from heat and whisk in the Parmesan and mozzarella until the sauce is smooth and creamy.
- Season the sauce with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes to taste.
- Toss the drained pasta and broccoli into the creamy sauce, using tongs to coat everything evenly.
- Fold in the shredded rotisserie chicken.
- Gradually stir in the reserved pasta water until you achieve desired consistency. Add cold butter just before serving for extra creaminess.
Notes
This dish can easily be modified; feel free to add sautéed mushrooms or swap cheeses for a unique twist.