Description
A quick and flavorful dish featuring tender rotisserie chicken, creamy sauce, and pasta, perfect for weeknight dinners.
Ingredients
Scale
- 2 cups rotisserie chicken, shredded or chopped
- 8 ounces pasta (penne or rigatoni)
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup fresh-grated Parmesan cheese
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 2 tablespoons butter
- Salt, to taste
- Pepper, to taste
- Red pepper flakes, to taste
Instructions
- Boil the pasta in salted water until al dente; drain but reserve 1 cup of pasta water.
- Shred the chicken while the pasta cooks.
- Heat olive oil and butter in a large skillet over medium heat.
- Sauté the chopped onion until translucent, then add minced garlic and cook for 30 seconds.
- Pour in the chicken broth and simmer to reduce slightly.
- Add the heavy cream, stirring until it thickens.
- Stir in the grated Parmesan and season with salt, pepper, and red pepper flakes.
- Add shredded chicken and cooked pasta; toss everything together, using reserved pasta water to loosen if needed.
Notes
Reserve pasta water to help the sauce cling to the pasta. Use fresh-grated cheese for the best melt and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg