Creamy Rotisserie Chicken Broccoli Pasta
A rich and creamy pasta dish featuring shredded rotisserie chicken and fresh broccoli, perfect for a quick and satisfying meal.
Ingredients
Pasta and Broccoli
- 1 lb penne pasta
- 4 cups broccoli florets (fresh or frozen)
Chicken
- 4 cups shredded rotisserie chicken (about 4 cups meat)
Sauce and flavorings
- 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 (shredded) (whole milk)
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional)
Instructions
- Cook pasta in salted boiling water until al dente, adding broccoli in last 3 minutes. Reserve 1 cup pasta water, then drain.
- In a large skillet, heat olive oil and butter, cook onion until softened, then add garlic for 30 seconds.
- Pour in heavy cream and chicken broth, simmer for 2-3 minutes. Remove from heat, whisk in cheeses, and season.
- Add pasta, broccoli, and shredded chicken to the sauce, tossing to coat. Gradually add reserved pasta water for desired creaminess.
- Stir in a cold knob of butter before serving for a glossy finish.
Notes
Use freshly grated cheese for best flavor and texture.
Nutrition
Calories: 850kcal | Carbohydrates: 100g | Protein: 50g | Fat: 35g | Sodium: 700mg