Description
A comforting and creamy pasta dish with succulent rotisserie chicken and vibrant broccoli, enveloped in a velvety 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
- Bring a large pot of salted water to a rolling boil. Add penne pasta and cook according to package directions until al dente. Add broccoli florets to boiling water three minutes before pasta finishes cooking.
- Reserve one cup of starchy pasta water before draining pasta and broccoli. Drain and set aside.
- In a large skillet, heat olive oil and butter over medium-low heat. Add diced onion and cook for 4-5 minutes until softened.
- Add minced garlic and sauté for 30 seconds until fragrant. Then, pour in heavy cream and chicken broth, bringing to a gentle simmer.
- Remove skillet from heat and whisk in Parmesan and mozzarella until the sauce is smooth.
- Season sauce with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes. Stir to combine.
- Add drained pasta and broccoli to the skillet and toss to coat in the sauce. Fold in shredded chicken.
- Stir in reserved pasta water until desired creamy texture is achieved.
Notes
Make-ahead by preparing the sauce in advance and storing in the refrigerator for up to two days. Consider adding seasonal vegetables for variation.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg