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)

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook penne pasta according to package directions until al dente. During the last 3 minutes of cooking, add broccoli florets directly to the 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: Heat olive oil and butter in a large skillet over medium-low heat. Sauté the diced onion for 4-5 minutes until softened, then add minced garlic and cook for 30 seconds until fragrant.

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 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 creamy sauce. Toss gently to coat everything evenly with tongs or a large spoon.

Step 7: Fold in the shredded rotisserie chicken last. Add reserved pasta water, 2 tablespoons at a time, until the sauce reaches a creamy, glossy consistency.

Step 8: Just before serving, stir in a cold knob of butter for a rich, restaurant-quality finish.

Tips & Variations

For a lighter version, substitute half-and-half for heavy cream, though the sauce will be less rich and creamy.

Use fresh broccoli for better texture, but frozen works well in a pinch—just don’t thaw before adding to pasta water.

Try adding sun-dried tomatoes or mushrooms when sautéing onions for extra flavor.

If you prefer a spicier kick, increase the red pepper flakes or add a dash of cayenne pepper.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like rotini, fusilli, or farfalle works well with this creamy sauce. Just adjust cooking times according to the package instructions.

Is it necessary to reserve pasta water?

Yes, reserved pasta water contains starch that helps thin and bind the sauce, giving it a smooth and glossy finish. Add it gradually until you reach the desired consistency.