Ingredients
Equipment
Method
- Bring a large pot of well-salted water to a rolling boil. Cook the penne according to package directions until al dente, usually 10-12 minutes. During the last 3 minutes of cooking, add the broccoli florets directly to the pasta water.
- Before draining, scoop out 1 cup of the starchy pasta water and set aside in a measuring cup. Drain the pasta and broccoli together in a colander.
- While the pasta cooks, heat olive oil and 2 tablespoons butter in your largest skillet over medium-low heat. Add the diced onion and cook for 4-5 minutes until softened and translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer for 2-3 minutes. Look for small bubbles around the edges, not a rolling boil.
- Remove the skillet completely from the heat. Whisk in the Parmesan and mozzarella until the sauce is completely smooth and the cheese has melted. Season with Italian seasoning, garlic powder, salt, black pepper, and red pepper flakes if using.
- Add the drained pasta and broccoli to the creamy sauce. Using tongs, toss everything gently to coat evenly. Fold in the shredded rotisserie chicken last.
- Add the reserved pasta water 2 tablespoons at a time, stirring between additions, until you reach a creamy, glossy consistency. Stir in the final tablespoon of cold butter just before serving.
Notes
Remove sauce from heat before adding cheese to prevent graininess. Use both white and dark meat from rotisserie chicken for best flavor. Reserve pasta water before draining - essential for sauce consistency. Add pasta water gradually until desired consistency is reached. Use freshly grated Parmesan cheese for smoothest sauce. Don't let sauce come to rolling boil after adding cream. Finish with cold butter for glossy, restaurant-quality sauce.
