1-First Step: Cook the pasta Start by cooking 1/3 lb pasta according to the package directions. Use a medium or large pot of salted water and cook until the pasta is tender but still has a little bite. Drain it well and set it aside while you finish the sauce.

2-Second Step: Chop and soften the onion Chop 1/3 onion into small pieces. Place a large skillet over medium heat and add 3 tbsp butter. Once the butter melts, add the onion and cook it for about 3 minutes, or until soft and lightly fragrant. This step builds the base flavor for the whole dish.

3-Third Step: Add the mushrooms and broccoli Slice 3 medium cremini mushrooms and add them to the skillet with 2 cups broccoli florets. Cook for about 2 minutes, stirring now and then. The mushrooms will start to release their juices, and the broccoli will brighten in color while staying slightly crisp.

4-Fourth Step: Add the chicken and cream Slice 1 chicken breast from rotisserie chicken into small bite-size pieces. Add the chicken to the skillet, then pour in 1 cup cream. Stir everything together and bring the mixture to a gentle boil. Once it starts bubbling, turn the heat down to medium and cook for another 3 minutes.

5-Fifth Step: Add the cheese and seasonings Lower the heat and add 1/2 cup Parmesan cheese, freshly grated. Stir until the cheese melts into the sauce. Then season with 1/8 tsp salt and freshly grated pepper. Taste the sauce and adjust the pepper if you like a little more bite.

6-Final Step: Mix in the pasta and serve Add the drained pasta to the skillet and stir until every piece is coated in the creamy sauce. Let it sit for a minute so the sauce clings to the pasta. Then serve right away, topped with chopped green onions and extra Parmesan cheese if you like.