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. In the last 3 minutes of cooking, add the broccoli florets directly to the boiling 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 your largest skillet 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 let it brown.

Step 4: Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer for 2-3 minutes. Avoid boiling to prevent breaking the cream.

Step 5: Remove the skillet from heat before stirring in the Parmesan and mozzarella cheeses until smooth. Season the sauce 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. Fold in the shredded rotisserie chicken last to keep it tender. Gradually add 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 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 gradually to achieve a perfectly creamy sauce without it becoming too thin.

If you don’t have fresh garlic, garlic powder can be a backup, but fresh garlic makes a noticeable difference.

Try adding a squeeze of lemon juice or a handful of fresh herbs like basil or parsley for a bright, fresh twist.

Storage

Store leftover pasta in airtight containers in the refrigerator for up to 4 days. The flavors deepen overnight, making leftovers delicious. To reheat, warm gently on the stovetop over low heat with a splash of cream or milk, stirring frequently to maintain the creamy texture. 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 well in this recipe if fresh isn’t available. Just add it to the pasta water during the last 3 minutes of cooking as you would fresh broccoli.

What can I substitute for heavy cream?

Heavy cream is key to the rich and silky texture of the sauce and is not recommended to substitute. Using lighter creams or milk alone may result in a thinner, less creamy sauce.