Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

While the pasta cooks, melt the butter in a large skillet over medium heat.

Whisk in the flour and cook for 1-2 minutes until golden and bubbly to remove the raw flour taste.

Slowly pour in the chicken broth while whisking constantly to prevent lumps from forming.

Stir in the heavy cream. Let the sauce simmer gently for 3-5 minutes until it thickens slightly.

Remove the pan from the heat. Stir in the parmesan cheese until smooth and melted.

Add the cooked pasta and diced rotisserie chicken to the skillet. Toss until everything is coated in the sauce. If the sauce is too thick, add a splash of reserved pasta water.

Garnish with fresh chopped parsley and serve immediately.