Ingredients

1 lb penne pasta

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

4 cups broccoli florets (fresh or frozen)

2 tbsp olive oil

3 cloves garlic, minced fine

1 medium yellow onion, diced small

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, whole milk, shredded

1 tsp Italian seasoning

1/2 tsp garlic powder

1/4 tsp red pepper flakes (optional)

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the penne pasta according to package directions until al dente. During the last 3 minutes of cooking, add the broccoli florets directly to the 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: Heat olive oil and butter in a large skillet over medium-low heat. Cook the diced onion for 4-5 minutes until softened, then add the minced garlic and cook for 30 seconds until fragrant.

Step 4: Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer for 2-3 minutes. Look for small bubbles around the edges, avoiding a full boil.

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

Step 6: Add the drained pasta and broccoli to the sauce. Toss gently with tongs to coat everything evenly, then fold in the shredded rotisserie chicken last.

Step 7: Add the reserved pasta water 2 tablespoons at a time until the sauce reaches a creamy, glossy consistency. Stir in a cold knob of butter just before serving for an extra silky finish.

Tips & Variations

Remove the sauce from heat before adding cheese to keep it smooth and prevent graininess.

Use a mix of white and dark meat from the rotisserie chicken for richer flavor.

Add pasta water gradually to control the consistency of the sauce perfectly.

For a lighter version, substitute half-and-half for heavy cream.

Swap penne for fusilli or rigatoni if desired.

Add toasted pine nuts or crispy bacon for extra texture.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well and can be added directly to the boiling pasta during the last few minutes of cooking just like fresh.

What if I don’t have rotisserie chicken?

You can substitute cooked shredded chicken breast or thighs cooked at home, or canned chicken in a pinch, though rotisserie adds great flavor and convenience.