Description
A cozy, creamy pasta dish made with tender rotisserie chicken, fresh broccoli, and a rich parmesan garlic cream sauce. This easy weeknight recipe is comfort food at its best.
Ingredients
Scale
- 2 cups shredded rotisserie chicken
- 12 ounces penne pasta
- 3 cups fresh broccoli florets
- 1 cup heavy cream
- 2 cloves garlic, minced
- 3/4 cup grated parmesan cheese
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Set a large pot of water to boil and warm your skillet over medium heat.
- Add pasta to boiling salted water and cook until al dente. In the last 2 minutes, add broccoli to the pot to blanch. Drain and set aside.
- In the skillet, heat olive oil and sauté garlic for about 1 minute until fragrant.
- Pour in heavy cream, stir in parmesan, and simmer gently until thickened.
- Add shredded chicken, cooked pasta, and broccoli to the sauce.
- Toss everything over low heat until fully coated and heated through, about 3–5 minutes.
- Season with salt and pepper. Add a splash of pasta water if needed for consistency.
- Serve warm with extra parmesan and black pepper on top.
Notes
- Use pasta water to loosen the sauce if it gets too thick.
- Don’t overcook the broccoli – keep it bright and crisp.
- Grate your own parmesan for better melt and flavor.
- Store leftovers in the fridge for up to 3 days or freeze in portions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 3g
- Sodium: 520mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 140mg