Description
A quick and easy pasta dish with creamy sauce, shredded rotisserie chicken, and broccoli, perfect for a cozy dinner.
Ingredients
- 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.
- During the last 3 minutes of cooking, toss in broccoli florets directly into the pot.
- Before draining, reserve 1 cup of pasta water. Drain pasta and broccoli together and set them aside.
- In a large skillet, heat olive oil and butter over medium-low heat. Add diced onion and cook for about 4-5 minutes until softened.
- Add minced garlic and stir for 30 seconds until fragrant.
- Pour in heavy cream and chicken broth; bring to a gentle simmer for about 2-3 minutes.
- Remove the skillet from heat and whisk in Parmesan and mozzarella until smooth.
- Season with Italian seasoning, garlic powder, and a pinch of salt and pepper. Add red pepper flakes if desired.
- Add drained pasta and broccoli to the creamy sauce and toss to coat.
- Fold in shredded rotisserie chicken.
- Gradually add reserved pasta water 2 tablespoons at a time until reaching desired creamy consistency.
- Stir in a cold knob of butter just before serving.
Notes
For the best flavor, use freshly grated cheese and reserve pasta water for a creamier sauce.