Description
A delightful dish that combines rotisserie chicken, fresh broccoli, and a creamy sauce for a quick and satisfying meal.
Ingredients
Scale
- 1 lb penne pasta
- 1 whole rotisserie chicken (shredded, about 4 cups meat)
- 4 cups broccoli florets
- 2 tbsp olive oil
- 3 cloves garlic (minced)
- 1 medium yellow onion (diced)
- 2 tbsp butter
- 1 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 1 cup freshly grated Parmesan cheese
- 1/2 cup shredded whole milk mozzarella cheese
- 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 pasta and cook until al dente, adding broccoli florets in the last 3 minutes.
- Reserve 1 cup of pasta water and then drain the pasta and broccoli.
- In a skillet, heat the olive oil and butter over medium-low heat. Sauté onions for 4-5 minutes, add garlic, and cook for another 30 seconds.
- Pour in the heavy cream and chicken broth, bringing it to a gentle simmer.
- Remove from heat and whisk in Parmesan and mozzarella until smooth.
- Add Italian seasoning, garlic powder, and optional red pepper flakes. Mix well.
- Combine the drained pasta and broccoli with the sauce, tossing to coat.
- Fold in the shredded rotisserie chicken. Adjust the consistency using reserved pasta water as needed.
- For extra richness, stir in a knob of butter before serving.
Notes
For a lighter meal, substitute half of the heavy cream with milk or half-and-half. Use fresh ingredients for the best flavor.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
Keywords: pasta, chicken, creamy, broccoli, quick meal