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.

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

Step 3: Heat olive oil and butter in your largest skillet over medium-low heat. Sauté 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 brown it.

Step 4: Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer for 2-3 minutes, looking for small bubbles around the edges without boiling.

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 reserved pasta water 2 tablespoons at a time until you achieve a creamy, glossy sauce 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 richer flavor and texture.

Fresh garlic makes a big difference; avoid pre-minced for best aroma and taste.

Add pasta water gradually to control sauce thickness and prevent it from becoming too runny.

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

For a spicy kick, increase red pepper flakes or garnish with crushed red pepper.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 4 days. The flavors develop nicely overnight. To reheat, warm gently on the stovetop with a splash of cream or milk, stirring frequently to maintain the sauce’s creamy texture. Microwave reheating is possible but may cause the sauce to separate and become grainy.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well if fresh isn’t available. Just add it during the last few minutes of pasta cooking as you would fresh florets to ensure it’s tender but not mushy.

Can I substitute heavy cream with something lighter?

Heavy cream is essential for the rich, silky sauce texture in this recipe. Using substitutes like half-and-half or milk can result in a thinner sauce that may separate during cooking.