Description
A delightful dish combining the comfort of pasta with a creamy sauce and nutritious broccoli, perfect for busy weeknights or family meals.
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. Cook the penne pasta until al dente, adding the broccoli florets in the last 3 minutes.
- Reserve 1 cup of starchy pasta water, drain the pasta and broccoli.
- In a large skillet, heat olive oil and butter over medium-low heat. Sauté diced onion for 4 minutes, then add minced garlic for 30 seconds.
- Pour in heavy cream and chicken broth, simmer for 2-3 minutes.
- Remove from heat and whisk in grated cheeses until smooth. Season with Italian seasoning, garlic powder, and red pepper flakes.
- Add drained pasta and broccoli to the sauce, tossing gently, and fold in shredded chicken.
- Add reserved pasta water as needed for consistency. Stir in a knob of cold butter just before serving.
Notes
For the best flavor, use freshly grated cheese and adjust spice levels according to preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 120mg