1. Bring a large pot of salted water to a boil and cook the penne until al dente. Add the broccoli during the last 2 to 3 minutes of cooking. Reserve 1/2 cup pasta water, then drain.

2. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds until fragrant.

3. Pour in the chicken broth and reduce the heat to medium-low. Stir in the Greek yogurt, Parmesan cheese, Italian seasoning, salt, black pepper, and red pepper flakes until smooth.

4. Add the shredded rotisserie chicken and cook for 2 to 3 minutes until heated through.

5. Add the drained pasta and broccoli to the skillet and toss until well coated. Add a splash of reserved pasta water as needed to loosen the sauce.

6. Serve hot with extra Parmesan if desired.