Description
A delightful mix of flavors and textures, this creamy pasta combines tender penne, succulent rotisserie chicken, and bright broccoli in a luscious sauce, 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 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 boil. Add the penne and cook according to package instructions until al dente. In the last three minutes of cooking, add the broccoli florets.
- Before draining, reserve 1 cup of starchy pasta water. Drain the pasta and broccoli and set aside.
- In a skillet, heat olive oil and butter over medium-low heat. Sauté diced onion for 4-5 minutes until softened. Add minced garlic and cook for 30 seconds.
- Pour in heavy cream and chicken broth, bringing to a gentle simmer for 2-3 minutes. Remove from heat before adding cheese.
- Whisk in Parmesan and mozzarella until smooth, then season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
- Toss drained pasta and broccoli into the creamy sauce, then fold in the shredded rotisserie chicken.
- Stir in reserved pasta water, a few tablespoons at a time, until achieving a creamy consistency. Add a cold knob of butter before serving.
Notes
For extra flavor, add fresh herbs like basil or parsley before serving. Feel free to customize the vegetables or use Greek yogurt for a lighter sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian