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 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 to achieve 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 a large skillet, heat the olive oil and butter over medium-low heat. Add the diced onion and cook for 4-5 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to brown it.

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 without letting it boil.

Step 5: Remove the skillet from the heat completely. Whisk in the Parmesan and mozzarella cheese until smooth. Season the sauce with Italian seasoning, garlic powder, salt, black 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. Add the reserved pasta water 2 tablespoons at a time until you reach a creamy, glossy sauce consistency.

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

Tips & Variations

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

Adding pasta water gradually helps achieve a perfect creamy consistency without thinning the sauce too much.

If you want a bit of heat, don’t skip the red pepper flakes—they add a nice warmth.

Try substituting broccoli with other vegetables like asparagus or Brussels sprouts for variety.

For a baked version, transfer the pasta to a baking dish, top with extra mozzarella, and bake at 375°F for 20-25 minutes until bubbly and golden.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 4 days. The flavors improve overnight, making leftovers just as delicious. To reheat, warm gently on the stovetop over low heat, stirring frequently and adding a splash of cream or milk to keep the sauce smooth. Avoid microwaving if possible, as it can make the sauce grainy.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works fine in this recipe. Just add it to the boiling pasta water during the last few minutes of cooking, just as you would with fresh broccoli.

What can I substitute for heavy cream?

Heavy cream is key to the rich and silky texture of this sauce, so it’s best not to substitute. Using half-and-half or milk can make the sauce thinner and less creamy.