Description
A simple and comforting pasta dish with tender rotisserie chicken, vibrant broccoli, and a rich, velvety sauce, perfect for weeknight dinners.
Ingredients
Scale
- 1 lb penne pasta
- About 4 cups shredded rotisserie chicken
- 4 cups broccoli florets
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium yellow onion, finely diced
- 2 tablespoons butter
- 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
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- Bring a large pot of well-salted water to a boil. Cook the penne pasta until al dente. During the last three minutes of cooking, add the broccoli florets. Reserve one cup of starchy pasta water before draining.
- In a large skillet, heat olive oil and butter over medium-low heat. Add the diced onion and cook until soft. Stir in garlic and cook until aromatic. Pour in heavy cream and chicken broth; bring to a gentle simmer. Whisk in Parmesan and mozzarella until smooth.
- Add the cooked pasta and broccoli to the sauce and toss. Fold in the shredded chicken and add reserved pasta water until the desired consistency is reached. Stir in cold butter before serving.
Notes
Don’t skip reserving pasta water; it enhances the sauce. Use freshly grated cheese for smoother melting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 3g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 95mg
Keywords: pasta, chicken, broccoli, creamy, family dinner, comfort food