Description
A quick and delicious creamy pasta dish with rotisserie chicken and broccoli, perfect for weeknight dinners.
Ingredients
Scale
- 1 lb penne pasta
- 1 whole rotisserie chicken (3–4 lbs, shredded, about 4 cups)
- 4 cups broccoli florets (fresh or frozen)
- 2 tbsp olive oil
- 3 cloves garlic (minced)
- 1 medium yellow onion (diced)
- 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
- In a large pot, bring salted water to a boil. Cook the penne pasta according to the package directions until al dente. In the final 3 minutes, add the broccoli florets directly to the boiling water.
- Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and broccoli together, then set aside.
- In your largest skillet over medium-low heat, heat olive oil and butter. Cook the diced onion for about 4-5 minutes until softened. Add minced garlic and sauté for another 30 seconds until fragrant.
- Pour the heavy cream and chicken broth into the skillet. Bring the mixture to a gentle simmer for 2-3 minutes, looking for small bubbles at the edges.
- Remove the skillet from heat completely before adding your cheeses to prevent graininess. Whisk in Parmesan and mozzarella until completely smooth. Season with Italian seasoning, garlic powder, salt, pepper, and optional red pepper flakes.
- Add the drained pasta and broccoli to the creamy sauce. Toss gently to coat everything. Fold in the shredded rotisserie chicken last.
- If needed, add reserved pasta water a couple of tablespoons at a time until you achieve a creamy, glossy texture. Stir in a cold knob of butter for that restaurant-quality finish just before serving.
Notes
For added flavor, consider incorporating sautéed mushrooms, sun-dried tomatoes, or spinach. Store leftovers in an airtight container for up to 3 days in the refrigerator, or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg
Keywords: creamy pasta, rotisserie chicken, broccoli pasta, quick dinner, family meal