Description
A quick and delicious meal combining tender penne pasta, rotisserie chicken, and healthy broccoli in a rich, creamy sauce. Perfect for busy weeknights!
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 boil. Cook the penne pasta according to package directions until al dente.
- During the final 3 minutes of cooking time, add the broccoli florets directly to the pasta water.
- Before draining, reserve 1 cup of starchy pasta water. Drain the pasta and broccoli together and set aside.
- In your largest skillet, heat the olive oil and butter over medium-low heat.
- Add the diced onion and cook for 4-5 minutes, or until softened. Then add the minced garlic and sauté for 30 seconds until fragrant.
- Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer for 2-3 minutes until you see small bubbles around the edges.
- Remove the skillet from the heat and whisk in the Parmesan and mozzarella until completely smooth. Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes if using.
- Toss in the drained pasta and broccoli, mixing gently to coat everything evenly. Finally, fold in the shredded rotisserie chicken.
- Add the reserved pasta water a couple of tablespoons at a time until you reach a creamy, glossy consistency. For a restaurant-quality finish, stir in a cold knob of butter just before serving.
Notes
Garnish with extra grated Parmesan and fresh parsley or basil for more flavor. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
Keywords: pasta, chicken, broccoli, creamy sauce, weeknight dinner, family meal