Description
Indulge in this creamy rotisserie chicken pasta dish with fresh broccoli, perfect for quick weeknight dinners.
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 according to the package directions until al dente, adding broccoli in the last 3 minutes.
- Reserve 1 cup of pasta water before draining pasta and broccoli.
- In a skillet, heat olive oil and butter over medium-low heat. Sauté onion for 4-5 minutes, then add minced garlic for the last 30 seconds.
- Pour in heavy cream and chicken broth, gently simmer for 2-3 minutes.
- Remove from heat, then whisk in Parmesan and mozzarella until melted to create a creamy sauce.
- Add Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
- Fold in drained pasta and broccoli, then mix in shredded chicken.
- Gradually incorporate reserved pasta water until reaching desired consistency, and stir in a knob of cold butter before serving.
Notes
For best results, use fresh cheese, avoid overcooking pasta, and adjust spices to your liking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Mexican Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg