Description
A quick and creamy pasta dish featuring rotisserie chicken, tender broccoli, and a rich cheese sauce, perfect for busy weeknights.
Ingredients
- 1 pound penne pasta
- 4 cups broccoli florets
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 1 cup freshly grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Optional red pepper flakes
Instructions
- Bring a large pot of salted water to a boil and cook penne pasta according to package instructions for about 8-10 minutes, adding broccoli for the last 3 minutes. Reserve 1 cup of pasta water, then drain.
- In a large skillet, heat olive oil and butter over medium-low heat. Add diced onion and sauté for 4-5 minutes until translucent. Add minced garlic and stir for 30 seconds until fragrant.
- Pour heavy cream and chicken broth into the skillet, bringing it to a gentle simmer for 2-3 minutes.
- Remove the skillet from heat and whisk in Parmesan and mozzarella cheese until creamy and smooth. Season with Italian seasoning, garlic powder, salt, and pepper.
- Fold the drained pasta and broccoli into the sauce, then add shredded rotisserie chicken. Gradually stir in reserved pasta water until desired creaminess is reached. Optional: stir in a cold knob of butter before serving.
Notes
For added freshness, garnish with herbs and serve with extra cheese on the side.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian