Ingredients
Scale
- 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 fine)
- 1 medium yellow onion (diced small)
- 2 tbsp butter
- 1 cup heavy cream
- 1/2 cup chicken broth (low-sodium)
- 1 cup Parmesan cheese (freshly grated)
- 1/2 cup mozzarella cheese (whole milk, shredded)
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the penne pasta until al dente, adding the broccoli during the last 3 minutes of cooking.
- Reserve 1 cup of the starchy pasta water before draining the pasta and broccoli together.
- In a large skillet, heat olive oil and butter over medium-low heat; cook the onion until softened, then add garlic for 30 seconds until fragrant.
- Pour in the heavy cream and chicken broth, bringing to a gentle simmer for 2-3 minutes.
- Remove from heat and whisk in Parmesan and mozzarella until smooth. Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
- Add the drained pasta and broccoli to the sauce, tossing gently to coat. Fold in the shredded chicken.
- Add reserved pasta water as needed for desired creaminess. Stir in a small knob of cold butter before serving.
Notes
Store leftovers in an airtight container for 3-4 days. Reheat on the stove or microwave with a splash of chicken broth or cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stove top
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 60mg
Keywords: chicken pasta, creamy pasta, broccoli pasta