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)

Salt and pepper to taste

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 of cooking, add the broccoli florets directly to the boiling pasta water.

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

Step 3: In a large skillet over medium-low heat, heat the olive oil and butter. Add the diced onion and cook for 4–5 minutes until softened.

Step 4: Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.

Step 5: Pour in the heavy cream and chicken broth, and bring the mixture to a gentle simmer for 2–3 minutes. Look for small bubbles around the edges without boiling vigorously.

Step 6: Remove the skillet from the heat completely. Whisk in the Parmesan and mozzarella cheeses until the sauce is smooth. Season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes if using.

Step 7: Add the drained pasta and broccoli to the creamy sauce. Toss gently with tongs or a large spoon to coat everything evenly.

Step 8: Fold in the shredded rotisserie chicken last, mixing gently to combine.

Step 9: Add the reserved pasta water 2 tablespoons at a time until the sauce reaches a creamy, glossy consistency. Just before serving, stir in a cold knob of butter for a rich, restaurant-quality finish.

Tips & Variations

Remove the sauce from heat before adding cheese to prevent graininess and ensure a smooth texture.

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

Add the reserved pasta water gradually to achieve the perfect creamy consistency without thinning the sauce too much.

For extra veggies, try adding sautéed mushrooms or roasted cherry tomatoes.

Substitute mozzarella with fontina or provolone for a different cheese flavor.

FAQs

Can I use frozen broccoli for this recipe?

Yes, frozen broccoli works well. Just add it frozen to the pasta water during the last 3 minutes of cooking to soften it nicely without overcooking.

Is rotisserie chicken necessary, or can I use cooked chicken breast?

You can use cooked chicken breast or any cooked chicken you have on hand. Rotisserie chicken adds extra flavor and convenience, but other cooked chicken works just fine.