Ingredients
Scale
- 1 lb penne pasta
- 4 cups shredded rotisserie chicken
- 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 grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
Instructions
- Cook the penne pasta according to package directions in salted water. Add the broccoli during the last three minutes of cooking.
- Reserve one cup of pasta water before draining the pasta and broccoli together.
- In a skillet, heat olive oil and butter over medium-low heat. Sauté the onions until softened, then add minced garlic for about 30 seconds.
- Pour in heavy cream and chicken broth; simmer gently for 2–3 minutes.
- Remove from heat and whisk in Parmesan and mozzarella until smooth. Season with Italian seasoning, garlic powder, salt, pepper, and optional red pepper flakes.
- Combine drained pasta and broccoli with the sauce, tossing to coat evenly. Fold in the shredded chicken.
- Adjust consistency with reserved pasta water as needed before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 375g)
- Calories: 620
- Sugar: 4g
- Sodium: 580mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 105mg