Step 1: Prepare Ingredients Before you begin cooking, shred the rotisserie chicken into bite-sized pieces, removing any skin you prefer not to include. Cut broccoli into uniform florets for even cooking. Mince garlic and grate fresh Parmesan cheese. Having everything ready ensures smooth execution.

Step 2: Cook Pasta and Broccoli Bring a large pot of generously salted water to a rolling boil. Add pasta and cook for 2 minutes less than package directions indicate for al dente texture. During the last 3 minutes of cooking, add broccoli florets directly to the pasta water. Before draining, reserve 1 cup of the starchy pasta water – this is crucial for creating a silky sauce. Drain pasta and broccoli together.

Step 3: Sauté Garlic While pasta cooks, heat olive oil or butter in a large, deep skillet or Dutch oven over medium heat. Add minced garlic and sauté for 60-90 seconds until fragrant and golden but not browned. Watch carefully as burnt garlic tastes bitter.

Step 4: Create Cream Sauce Pour heavy cream and milk into the skillet with the garlic. Bring mixture to a gentle simmer, stirring occasionally. Add Italian seasoning, red pepper flakes (if using), salt, and pepper. Let the sauce reduce slightly for 3-4 minutes until it coats the back of a spoon. Reduce heat to low, then gradually whisk in freshly grated Parmesan cheese, adding a handful at a time and allowing each addition to melt completely before adding more. This prevents clumping.

Step 5: Combine Everything Add the drained pasta and broccoli to your cream sauce, tossing gently with tongs to coat every piece evenly. Fold in the shredded rotisserie chicken, distributing it throughout. If the sauce seems too thick, add reserved pasta water 2 tablespoons at a time, stirring well after each addition, until you achieve a creamy consistency that clings to the pasta without being soupy.

Step 6: Finish and Serve Taste and adjust seasonings as needed – the dish should be well-seasoned but not overly salty. Remove from heat and let rest for 2 minutes to allow the sauce to thicken slightly. Transfer to serving bowls or a large platter. Garnish generously with fresh chopped parsley, additional grated Parmesan, and a touch of lemon zest if desired. Serve immediately while hot for the best texture and flavor.