Description
A delightful dish that combines creamy cheese sauce, tender rotisserie chicken, and fresh broccoli, perfect for busy weeknights.
Ingredients
Scale
- 1 lb penne pasta
- 4 cups broccoli florets
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 1 cup freshly grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Pinch of 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, adding the broccoli florets during the last 3 minutes of cooking.
- Reserve 1 cup of pasta water, then drain the pasta and broccoli together and set aside.
- In a skillet, heat olive oil and butter over medium-low heat. Sauté onion until softened, then add garlic and cook until fragrant.
- Pour in heavy cream and chicken broth, simmer gently. Remove from heat and whisk in Parmesan and mozzarella until smooth. Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
- Gently toss pasta and broccoli in the sauce, adding reserved pasta water as needed for desired consistency. Fold in shredded rotisserie chicken.
- Serve warm, garnished with extra Parmesan if desired.
Notes
For a lighter option, substitute heavy cream with half-and-half or whole milk. Use pre-cut or frozen broccoli to save time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 2g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg