Bring a large pot of water to a rolling boil and add a generous pinch of salt. Once boiling, add the penne pasta and cook according to package instructions, typically around 10-12 minutes.

In the last 2 minutes of cooking, carefully stir in the shredded rotisserie chicken into the pot.

Once the pasta and chicken are cooked, pour the contents into a colander to drain, reserving a cup of pasta water.

In a small saucepan set over medium-high heat, melt the unsalted butter and combine it with the extra-virgin olive oil. Add the minced garlic and red pepper flakes to the pan, cooking for about 2 minutes.

Pour the aromatic garlic sauce over the warm pasta and chicken mixture, and toss everything together thoroughly.

Fold in the grated Parmesan cheese, allowing it to melt slightly into the mixture. Add reserved pasta water as needed to adjust consistency.