Description
This creamy pasta with rotisserie chicken and broccoli is perfect for busy weeknights. Cheesy, comforting, and packed with flavor!
Ingredients
- 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
- 1 medium yellow onion, diced
- 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, 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 boil and cook penne pasta according to package directions until al dente. During the last 3 minutes of cooking, add broccoli florets to the pasta water.
- Before draining, reserve 1 cup of starchy pasta water. Drain pasta and broccoli together and set aside.
- Heat olive oil and butter in a large skillet over medium-low heat. Cook diced onion 4-5 minutes until softened, then add garlic for 30 seconds until fragrant.
- Pour in heavy cream and chicken broth, bringing mixture to a gentle simmer for 2-3 minutes (small bubbles around edges, not a rolling boil).
- Remove skillet from heat before adding cheese. Whisk in Parmesan and mozzarella until smooth. Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
- Add drained pasta and broccoli to the creamy sauce, tossing gently with tongs. Fold in shredded rotisserie chicken last.
- Add reserved pasta water 2 tablespoons at a time until creamy and glossy. Stir in a cold knob of butter just before serving.
Notes
- Use leftover rotisserie chicken for a quick meal.
- Add extra red pepper flakes if you like some heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish, Pasta
- Method: Stovetop
- Cuisine: American