Ingredients
Scale
- 3 cups penne pasta
- 2 cups cooked rotisserie chicken, shredded
- 2 cups broccoli florets
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant.
- Add the broccoli florets and sauté for 3-4 minutes until they are bright green and tender-crisp.
- Stir in the shredded rotisserie chicken and cook until warmed through.
- Pour in the heavy cream and let it simmer for a couple of minutes.
- Add the cooked pasta to the skillet and toss everything together.
- Stir in the grated Parmesan cheese until melted and combined.
- Season with salt and pepper to taste.
- Serve warm.
Notes
For best results, use a quality grated Parmesan for melting and flavor. Add a squeeze of lemon before serving for brightness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg