Bring a large pot of salted water to a rolling boil over high heat. Add 8 ounces of protein-enriched or whole wheat penne pasta, cooking according to package directions for about 8-10 minutes. Add 3 cups of fresh broccoli florets after 5 minutes.

Carefully drain the pasta in a colander, reserving 1/4 cup of the starchy cooking water. Let the pasta and broccoli sit in the colander while preparing the sauce.

In a large skillet, heat 1 tablespoon of extra virgin olive oil over medium heat. Add 2 cloves of minced garlic and sauté until fragrant and lightly golden, about 1 minute.

Reduce heat to low and whisk in 1 cup of Greek yogurt and 1/2 cup of chicken broth into the skillet. Stir for about 2-3 minutes until smooth and creamy. Add 1/2 cup of Parmesan cheese, stirring until melted.

Gently fold in 2 cups of shredded rotisserie chicken and the drained pasta and broccoli. Toss everything together thoroughly, adding reserved pasta water if needed to adjust consistency.

Sprinkle with 1/2 teaspoon of kosher salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of red pepper flakes. Stir well, remove from heat, and serve immediately, garnishing with extra Parmesan if desired.