Description
This creamy pasta combines shredded rotisserie chicken and tender broccoli in a silky Parmesan-mozzarella sauce, perfect for a quick weeknight dinner.
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 recommended)
- 1 cup Parmesan cheese, freshly grated
- 1/2 cup mozzarella, whole milk, shredded
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- Fill a large pot with water and salt it well. Bring to a rolling boil.
- Cook penne until just shy of al dente per package directions. Three minutes before the end of cooking, add broccoli florets to the same pot so they blanch with the pasta.
- Before draining, reserve 1 cup of the starchy pasta water and set it aside. Drain pasta and broccoli together and leave briefly in the colander.
- Meanwhile, heat olive oil and butter in your largest skillet over medium-low heat. Add the diced onion and cook 4–5 minutes until soft and translucent. Stir in minced garlic and cook 30 seconds until fragrant.
- Pour in the heavy cream and chicken broth. Increase heat slightly to bring the mixture to a gentle simmer for 2–3 minutes.
- Remove the skillet from the heat entirely. Add the Parmesan and mozzarella and whisk until the sauce is smooth. Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes if using.
- Add the drained pasta and broccoli to the skillet. Toss gently with tongs to coat everything in the sauce. Fold in the shredded rotisserie chicken last so it stays juicy.
- Add reserved pasta water two tablespoons at a time until the sauce reaches a glossy, silky consistency. Stop when the sauce clings to the pasta without pooling.
- Stir in a cold knob of butter off the heat for an extra-smooth finish. Taste and adjust seasoning. Serve immediately.
Notes
For a lighter dish, swap half-and-half for heavy cream but expect a thinner sauce. For a low-carb twist, consider replacing pasta with roasted cauliflower.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
Keywords: pasta, chicken, creamy, broccoli, quick dinner, comfort food