Description
A creamy and comforting pasta dish featuring tender penne, flavorful rotisserie chicken, and nutritious broccoli in a rich cheese 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
- Boil salted water in a large pot and cook penne pasta until al dente. Add broccoli during the last 3 minutes of cooking. Reserve 1 cup of pasta water, drain, and set aside.
- In a large skillet, heat olive oil and butter over medium-low heat. Sauté diced onion for 4-5 minutes until softened, then add minced garlic and cook for 30 seconds until fragrant.
- Pour in heavy cream and chicken broth, simmering for 2-3 minutes until small bubbles form at the edges.
- Remove from heat and whisk in Parmesan and mozzarella until smooth. Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
- Add drained pasta and broccoli to the sauce, tossing gently. Fold in shredded rotisserie chicken.
- Add reserved pasta water a little at a time until desired creamy consistency is reached. Stir in a knob of cold butter before serving.
Notes
For extra flavor, consider adding lemon zest or fresh herbs before serving. This dish is easily customizable with different vegetables or pasta types.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg