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 fine

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 whole milk mozzarella, shredded

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. Add the broccoli florets to the pasta water during the last 3 minutes of cooking for a tender-crisp texture.

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 olive oil and butter over medium-low heat. Cook the diced onion for 4-5 minutes until softened and translucent, then add the minced garlic and cook for 30 seconds until fragrant. Avoid browning the garlic.

Step 4: Pour in the heavy cream and chicken broth. Bring 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 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, tossing gently to coat evenly. Fold in the shredded rotisserie chicken last to keep it tender.

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 a silky finish.

Tips & Variations

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

Fresh garlic makes a noticeable difference in the sauce’s flavor, so avoid pre-minced garlic if possible.

If you want some heat, don’t skip the red pepper flakes or add extra to taste.

Try swapping penne for rotini or rigatoni to better hold the creamy sauce.

For a lighter version, reduce the heavy cream and add extra chicken broth but keep some cream for richness.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works fine in a pinch. Add it to the pasta water during the last 3 minutes of cooking just as fresh broccoli to keep it tender-crisp.

How do I prevent the cream sauce from breaking?

Keep the heat low and avoid boiling the cream. Remove the skillet from heat before adding the cheese to stop graininess, and add reserved pasta water gradually to maintain a smooth sauce.