Description
Creamy rotisserie chicken broccoli pasta made in 35 minutes with tender penne, fresh broccoli, and a rich cheese sauce.
Ingredients
Scale
- 1 lb penne pasta
- 1 whole rotisserie chicken (3–4 lbs), shredded (about 4 cups)
- 4 cups broccoli florets
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 medium yellow onion, diced
- 2 tbsp butter
- 1 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 1 cup freshly grated Parmesan cheese
- 1/2 cup whole milk mozzarella, shredded
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes
- Salt and black pepper to taste
Instructions
- Boil salted water and cook penne until al dente, adding broccoli during the last 3 minutes.
- Reserve 1 cup pasta water, then drain pasta and broccoli.
- Heat olive oil and butter in a skillet and cook onion until softened.
- Add garlic and cook briefly until fragrant.
- Stir in heavy cream and chicken broth and simmer gently.
- Remove from heat and whisk in Parmesan and mozzarella until smooth.
- Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
- Add pasta and broccoli to sauce and toss to coat.
- Fold in shredded rotisserie chicken.
- Add reserved pasta water gradually until creamy and finish with a knob of butter.
Notes
- Remove sauce from heat before adding cheese to prevent graininess.
- Use both white and dark meat from rotisserie chicken for best flavor.
- Add pasta water gradually to achieve perfect sauce consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 portion
- Calories: 535
- Sugar: 4g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 115mg