Description
A quick and satisfying one-pot meal made with rotisserie chicken, broccoli, and a rich creamy cheese sauce.
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
- ½ cup low-sodium chicken broth
- 1 cup freshly grated Parmesan cheese
- ½ cup whole milk mozzarella, shredded
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ¼ tsp red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. During the last 3 minutes of cooking, add the broccoli florets to the water to cook with the pasta.
- Before draining, reserve 1 cup of starchy pasta water. Drain the pasta and broccoli together and set aside.
- In a large skillet, heat olive oil and butter over medium-low heat. Add the diced onion and cook for 4-5 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
- Pour in the heavy cream and chicken broth. Bring the mixture to a simmer for 2-3 minutes.
- Remove the skillet from the heat and add the grated Parmesan and mozzarella cheese. Whisk until smooth and creamy. Stir in Italian seasoning, garlic powder, salt, pepper, and red pepper flakes (if using).
- Add the drained pasta and broccoli to the skillet with the creamy sauce. Toss gently to coat everything evenly. Fold in the shredded rotisserie chicken last.
- Add reserved pasta water, a few tablespoons at a time, until the sauce reaches your desired creamy consistency.
- Stir in a knob of cold butter just before serving for a silky finish. Serve immediately and enjoy!
Notes
For a silky sauce, add cheese off heat. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian