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1.
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Debone and remove skin from rotisserie chicken.
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Roughly dice meat, using light and dark meat if you want.
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2.
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Prep the broccoli: cut into florets and peel and dice stems.
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3.
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In a large cold skillet, pour in about 2 Tablespoons of olive oil and add garlic.
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Let the garlic and oil warm over medium-low heat and become aromatic but not browned.
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4.
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Before garlic browns, add red pepper flakes and chicken broth.
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(Adjust the red pepper flakes to your spiciness taste.)
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5.
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Simmer and let reduce for about 5 minutes, then add the diced chicken.
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6.
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Meanwhile, heat the water for the pasta in a very large pan.
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Be sure to liberally salt the water.
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Bring to a boil and add the pasta of your choice.
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Cook it to about half way (set a timer for the cook time recommended on the box), then when its half way cooked add the broccoli to the pasta pot.
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Bring back to boil and finish the recommended cooking time.
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7.
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Drain the pasta and broccoli, reserving about 1/2 cup of the pasta water.
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8.
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Add cream to the chicken and broth and let reduce until thickened.
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Add the parmesan, then add in the pasta and broccoli and thoroughly combine.
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Then, serve.
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Top with additional grated parmesan to taste.
