Creamy Rotisserie Chicken Broccoli Pasta
A comforting weeknight dinner combining rotisserie chicken, broccoli, and penne in a creamy sauce.
Ingredients
Pasta and Vegetables
- 1 pound penne pasta Dancing in boiling water until al dente.
- 4 cups broccoli florets Add in the last 3 minutes of cooking.
Creamy Sauce
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium yellow onion, diced Sauté until translucent.
- 3 cloves garlic, minced Add after onion is cooked, sauté for 30 seconds.
- 1 cup heavy cream Add after sautéing garlic.
- 1/2 cup low-sodium chicken broth Pour into the sauce.
- 1 cup freshly grated Parmesan cheese Added off heat.
- 1/2 cup shredded whole milk mozzarella Added off heat.
- 1 teaspoon Italian seasoning For flavor.
- 1/4 teaspoon red pepper flakes Optional for heat.
Main Protein
- 1 whole rotisserie chicken, shredded Add last.
Instructions
Preparation
- Bring a large pot of salted water to a rolling boil.
- Add penne pasta and cook until al dente.
- Add broccoli florets in the last three minutes of cooking.
- Reserve 1 cup of pasta water before draining pasta and broccoli.
Cooking the Sauce
- In a large skillet, heat olive oil and butter over medium-low heat.
- Sauté onion until translucent, about 4-5 minutes.
- Add minced garlic and sauté until fragrant, about 30 seconds.
- Pour in heavy cream and chicken broth, simmer gently.
- Remove from heat and whisk in Parmesan and mozzarella until melted.
- Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
Combining
- Fold in drained pasta and broccoli.
- Gently mix in shredded rotisserie chicken.
- Add reserved pasta water gradually until desired consistency is reached.
- Stir in a cold knob of butter just before serving.
Notes
Serve in large bowls with extra Parmesan and a garden salad.