Description
A comforting and creamy pasta dish with rotisserie chicken and blanched broccoli, perfect for busy weeknights.
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 finely
- 1 medium yellow onion, diced small
- 2 tbsp butter (plus 1 cold pat to finish)
- 1 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 1 cup freshly grated Parmesan cheese
- 1/2 cup whole-milk mozzarella, shredded
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a rolling boil. Add the penne and cook per package directions until al dente.
- Add the broccoli florets to the pot for the last 3 minutes of pasta cooking.
- Before draining, scoop and reserve 1 cup of the starchy pasta water. Drain and set aside.
- In a large skillet over medium-low heat, add the olive oil and 2 tbsp butter. Once melted, add the diced onion and sauté for 4–5 minutes.
- Add the minced garlic and cook for 30 seconds more.
- Pour in the heavy cream and chicken broth. Bring to a gentle simmer for 2-3 minutes.
- Remove the skillet from heat and whisk in the Parmesan and mozzarella until smooth.
- Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
- Add the drained pasta and broccoli. Toss to coat.
- Fold in the shredded rotisserie chicken until heated through.
- If the sauce needs loosening, add reserved pasta water as needed.
- Stir in a cold pat of butter before serving.
Notes
For a spicy twist, consider using Cajun seasoning. Use low-moisture mozzarella for less stringiness. Serve warm with a side salad or garlic bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian