1-First, preheat the oven to 375°F (190°C) and position the rack in the upper third for even baking. This step ensures the dish heats through perfectly without burning the top.

2-Cook 8 ounces (about 225 grams) of penne pasta in salted boiling water, reducing the cooking time by one minute to keep it al dente. Add 3 cups (approximately 285 grams) of broccoli florets two minutes before the pasta finishes for a quick and easy mix.

3-Drain the pasta and broccoli mixture, then transfer it to a casserole dish. Stir in 2 cups (480 ml) of Alfredo sauce, 1 cup (100 grams) of shredded rotisserie chicken, ½ cup (50 grams) of freshly grated Parmesan cheese, and 1 teaspoon of Italian seasoning until everything combines smoothly.

4-Spread the mixture evenly in the dish, then sprinkle 1 cup (about 113 grams) of shredded mozzarella on top for that irresistible cheesy layer.

5-Bake uncovered for 15 to 20 minutes until the dish is hot and bubbly. You can broil for a few minutes to brown the cheese, but keep a close eye to avoid burning. Finally, season with salt and pepper before serving for the perfect finish.