Description
An easy and elegant meal featuring pasta, rotisserie chicken, and 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 a boil. Add penne pasta and cook according to package directions until al dente. In the last 3 minutes of cooking, add broccoli florets. Reserve 1 cup of pasta water, then drain the pasta and broccoli.
- In a large skillet, heat olive oil and butter over medium-low heat. Add diced onion and cook for 4-5 minutes until softened. Add minced garlic and sauté for about 30 seconds until fragrant.
- Pour in heavy cream and chicken broth, bringing to a gentle simmer for 2-3 minutes.
- Remove from heat and whisk in cheeses until smooth. Season with Italian seasoning, garlic powder, salt, pepper, and optional red pepper flakes.
- Toss drained pasta and broccoli in the creamy sauce. Fold in shredded rotisserie chicken.
- Add reserved pasta water until creamy consistency is achieved.
Notes
Feel free to add other vegetables for more nutrition, or modify the cheese for different flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 3g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg