Ingredients

1 lb penne pasta

1 whole rotisserie chicken, shredded (3-4 lbs, about 4 cups meat)

4 cups fresh broccoli florets (frozen works if needed)

2 tbsp olive oil

3 cloves garlic, minced finely

1 medium yellow onion, diced small

2 tbsp butter

1 cup heavy cream

½ cup low-sodium chicken broth

1 cup freshly grated Parmesan cheese

½ cup shredded whole milk mozzarella

1 tsp Italian seasoning

½ tsp garlic powder

Salt and black pepper to taste

¼ tsp red pepper flakes (optional)

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. During the last 3 minutes, add the broccoli florets directly to the boiling pasta water.

Step 2: Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and broccoli together and set aside.

Step 3: In your largest skillet, heat the olive oil and butter over medium-low heat. Cook the diced onion for 4-5 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to brown it.

Step 4: Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer for 2-3 minutes, watching for small bubbles around the edges but not a rolling boil.

Step 5: Remove the skillet from heat completely. Whisk in the Parmesan and mozzarella cheeses until the sauce is smooth. Season with Italian seasoning, garlic powder, salt, black pepper, and red pepper flakes if using.

Step 6: Add the drained pasta and broccoli to the sauce, tossing gently to coat evenly. Fold in the shredded rotisserie chicken last, keeping it tender. Add the reserved pasta water 2 tablespoons at a time until the sauce reaches a creamy, glossy consistency.

Step 7: Stir in a cold knob of butter just before serving to create a silky, restaurant-quality finish.

Tips & Variations

Use both white and dark meat from the rotisserie chicken for deeper flavor and moisture.

Add reserved pasta water gradually to control the sauce consistency precisely.

Freshly grate your own Parmesan cheese for better melting and richer flavor.

If you like spice, increase red pepper flakes slightly or add a pinch of cayenne pepper.

Substitute penne with rigatoni or rotini for different pasta shapes that hold sauce well.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 4 days. The flavors will deepen overnight, making leftovers delicious. Reheat gently on the stovetop with a splash of cream or milk, stirring frequently to prevent sauce separation. Microwave reheating is possible but may cause the sauce to become grainy.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works fine if you’re in a pinch. Add it to the pasta water during the last few minutes of cooking just as you would fresh broccoli to keep it tender-crisp.