Ingredients
Scale
- 1 lb penne pasta
- 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
- 1/2 cup chicken broth (low-sodium)
- 1 cup Parmesan cheese (freshly grated)
- 1/2 cup mozzarella cheese (shredded)
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional)
Instructions
- 1. Cook the penne pasta in boiling salted water until al dente. Add broccoli for the last three minutes of cooking.
- 2. Reserve 1 cup of pasta water and drain.
- 3. In a skillet, heat olive oil and butter over medium-low heat. Sauté onion until softened; add garlic and cook until fragrant.
- 4. Pour in heavy cream and chicken broth; simmer gently for a few minutes.
- 5. Remove from heat and whisk in Parmesan and mozzarella cheeses until smooth. Season to taste.
- 6. Combine drained pasta and broccoli with the sauce; fold in shredded rotisserie chicken.
- 7. Adjust sauce consistency with reserved pasta water if needed, adding butter just before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: Approximately 1¼ cups (250g)
- Calories: 510
- Sugar: 3g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg