Description
A creamy and hearty pasta dish featuring rotisserie chicken and vibrant broccoli, perfect for busy home cooks.
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 boil. Cook the penne pasta according to package directions until al dente. For the last 3 minutes of cooking time, add the broccoli florets directly to the pasta water.
- Before draining, reserve 1 cup of starchy pasta water in a measuring cup. Drain the pasta and broccoli together and set aside.
- Heat olive oil and butter in your largest skillet over medium-low heat. Cook the diced onion for 4-5 minutes until softened, then add minced garlic for 30 seconds until fragrant.
- Pour in heavy cream and chicken broth, bringing the mixture to a gentle simmer for 2-3 minutes.
- Remove the skillet from the heat completely before adding cheese. Whisk in the Parmesan and mozzarella until completely smooth, then season with Italian seasoning, garlic powder, salt, and pepper (as desired).
- Add the drained pasta and broccoli to the creamy sauce, tossing gently with tongs to coat everything evenly. Fold in the shredded rotisserie chicken last.
- Add reserved pasta water 2 tablespoons at a time until you reach a creamy, glossy consistency. Stir in a cold knob of butter just before serving.
Notes
Consider using freshly grated cheese for a smoother sauce. Adjust seasonings to taste.
