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 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 and 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 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 a large skillet over medium-low heat, heat the olive oil and butter. Cook the diced onion for 4-5 minutes until softened and translucent. 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 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 the heat completely before adding the cheeses. Whisk in the Parmesan and mozzarella until 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 creamy sauce, tossing gently to coat evenly. Fold in the shredded rotisserie chicken last to keep it tender. Add the reserved pasta water in 2-tablespoon increments until the sauce achieves a creamy, glossy consistency.

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

Tips & Variations

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

Reserve pasta water slowly and add it gradually to get the perfect sauce consistency without thinning it out too much.

For a milder version, omit the red pepper flakes or reduce the amount.

Frozen broccoli works fine in a pinch—just add it to the boiling water directly without thawing.

Try swapping penne for other sturdy pasta shapes like rigatoni or rotini for a different texture.

Storage

Store leftovers in airtight containers in the refrigerator for up to 4 days. The flavors improve overnight. Reheat gently on the stovetop over low heat with a splash of cream or milk, stirring frequently to maintain the sauce’s creamy texture. Microwave reheating is possible but may make the sauce grainy. This pasta also transforms well into a casserole—top with extra mozzarella and bake at 375°F for 20-25 minutes until bubbly.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well. Add it directly to the boiling pasta water without thawing and cook for the same amount of time to achieve tender-crisp florets.

How do I prevent the sauce from breaking?

Keep the sauce at a gentle simmer rather than a rolling boil, and always remove the skillet from heat before adding the cheeses. Gradually add reserved pasta water to adjust consistency and stir in a cold knob of butter at the end for a smooth finish.