1-First Step: Cook the pasta Bring a pot of water to a boil and cook 1/3 lb pasta according to the package directions. Since the sauce comes together fast, it is best to have the pasta ready close to the end of cooking. Before draining, save a small splash of pasta water in case you want to loosen the sauce later.

2-Second Step: Soften the onion Chop 1/3 onion and cook it in a large skillet with 3 tbsp butter over medium heat. Stir often and let it soften for about 3 minutes. This step gives the sauce a sweet, savory base and helps the whole dish taste richer.

3-Third Step: Add the mushrooms and broccoli Slice 3 medium cremini mushrooms and add them to the skillet along with 2 cups broccoli. Cook for another 2 minutes. The mushrooms release some flavor into the butter, and the broccoli starts to turn bright and tender without getting mushy.

4-Fourth Step: Add the chicken Slice the cooked rotisserie chicken breast into small pieces and add it to the pan. Since the chicken is already cooked, you only need to warm it through. Do not let it cook for too long, because that can dry it out. A couple of minutes is plenty.

5-Fifth Step: Pour in the cream Add 1 cup cream to the skillet and bring it to a boil. Once it starts bubbling, turn the heat down to medium and cook for another 3 minutes. This helps the sauce thicken a little and lets the flavors blend together.

6-Sixth Step: Add the cheese and seasonings Turn the heat down low, then add 1/2 cup Parmesan cheese, freshly grated, along with 1/8 tsp salt and freshly grated pepper. Stir until the cheese melts into the sauce. The sauce should look creamy and smooth, with a nice glossy finish.

7-Seventh Step: Add the pasta and finish the dish Add the cooked pasta to the skillet and mix everything together until the noodles are coated. If the sauce feels too thick, add a splash of reserved pasta water. Then plate the pasta and garnish with chopped green onions and extra parmigiano cheese if you like.