Description
A comforting and quick pasta dish featuring creamy sauce, rotisserie chicken, and broccoli, 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 small
- 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
- Red pepper flakes (optional, for heat)
- Shredded rotisserie chicken (amount as desired)
- A small knob of cold butter (for finish)
Instructions
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, about 8-10 minutes. In the last 3 minutes, add the broccoli florets. Reserve 1 cup of pasta water before draining.
- In a skillet, heat olive oil and butter over medium-low heat. Add diced onion and sauté for 4-5 minutes until softened. Add minced garlic and stir for 30 seconds.
- Pour in heavy cream and chicken broth, bringing to a gentle simmer for 2-3 minutes.
- Remove from heat and whisk in Parmesan and mozzarella until creamy. Season with Italian seasoning, garlic powder, salt, pepper, and optional red pepper flakes.
- Fold the pasta and broccoli into the sauce, adding shredded chicken and reserved pasta water as needed for creaminess. Stir in a small knob of cold butter before serving.
Notes
Use fresh or frozen broccoli; ensure to reserve pasta water for desired creaminess. Adjust seasonings to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian