Ingredients
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4 cups whole-wheat penne (about 10 ounces)
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2 tablespoons unsalted butter
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1/2 cup finely chopped yellow onion
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2 tablespoons finely chopped garlic
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6 cups small fresh broccoli florets
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1/2 cup lower-sodium chicken broth
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3/4 cup reduced-fat cream cheese (6 ounces), cubed
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1/2 cup whole milk
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2 teaspoons Italian seasoning
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1/2 teaspoon onion powder
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1/2 teaspoon garlic powder
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1/2 teaspoon ground pepper
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1/4 teaspoon salt
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1 1/2 cups shredded Italian cheese blend, divided
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3 cups shredded rotisserie chicken
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2 tablespoons grated Parmesan cheese
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1 tablespoon chopped fresh flat-leaf parsley
Directions
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Position oven rack 6 inches from heat source; preheat broiler. Bring a large saucepan of water to a boil over high heat. Add pasta; cook, stirring occasionally, until al dente, about 8 minutes. Reserve 1 1/4 cups of the cooking water; drain the pasta.
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Melt butter in a large broiler-safe skillet over medium-high heat. Add onion; cook, stirring occasionally, until softened, 2 to 3 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Add broccoli and broth; cover and cook, undisturbed, until the broccoli is tender and bright green, 3 to 4 minutes.
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Stir in cream cheese, milk, the reserved cooking water, Italian seasoning, onion powder, garlic powder, pepper and salt. Cook, stirring often, until a creamy sauce forms, about 2 minutes. Add 1 cup cheese; cook, stirring constantly, until melted, about 1 minute. Add the pasta and chicken; cook, stirring frequently, until heated through. Remove from heat. Sprinkle with the remaining 1/2 cup cheese.
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Broil until the cheese is bubbling and browned, 2 to 3 minutes. Top with Parmesan and parsley.
Nutrition Information
Serving Size: 1 1/2 cups
Calories 515, Fat 21g, Saturated Fat 11g, Cholesterol 116mg, Carbohydrates 46g, Total Sugars 5g, Added Sugars 0g, Protein 40g, Fiber 7g, Sodium 713mg, Potassium 567mg
Frequently Asked Questions
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This casserole offers lots of nutrition in one skillet. The chicken provides lean protein. The cheese and milk also add protein, as well as calcium and other vitamins and minerals. The broccoli, whole-wheat penne and onion all add fiber, vitamins and minerals. Altogether, this casserole will fill you up and keep you satisfied. Rotisserie chicken is a convenient way to add protein to a meal, but if you’re watching your sodium intake you may want to make your own roast chicken at home.
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Depending on how many people will be around the table for dinner, this casserole is a substantial meal with everything covered—protein, vegetables and starch. A tossed salad with a light dressing or a Caesar salad would be a refreshing addition, and hot breadsticks or rolls are always a crowd-pleaser.
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We suggest cooking this casserole in a broiler-safe skillet to save you a step between cooking on the stove and finishing under the broiler. A standard cast-iron Dutch oven is a great option, as it can go from stove to oven. If you have an enameled Dutch oven, check your owner’s manual to see if your model is broiler safe. If you don’t have access to a broiler-safe skillet or Dutch oven, we suggest transferring the casserole (after Step 3) to a broiler-safe metal pan that can withstand the high 550°F temperature of the broiler. We recommend a classic, heavy-duty aluminum 9-by-13 baking pan. Nonstick and glass pans are not broiler-safe.
Additional reporting by Carrie Myers, M.S. and Linda Frahm
EatingWell.com, May 2024