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, then drain and set aside.

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

3. Pour in the chicken broth, then stir in the softened cream cheese until mostly melted and smooth.

4. Lower the heat and mix in the Greek yogurt, Parmesan cheese, Italian seasoning, salt, black pepper, and red pepper flakes. Stir until the sauce is creamy and well combined.

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

6. Add the drained pasta and broccoli to the skillet and toss until everything is evenly coated in the sauce.

7. If the sauce feels too thick, add a small splash of broth until it reaches your preferred consistency.

8. Sprinkle with chopped parsley and serve warm with extra Parmesan if desired.