Rotisserie Chicken Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 cups cooked rotisserie chicken, shredded (skin removed)
02 -
12 ounces pasta (penne, fusilli, spaghetti, or your choice)
03 -
2 tablespoons olive oil
04 -
1 medium onion, diced
05 -
3 cloves garlic, minced
06 -
1 cup cherry tomatoes, halved (optional)
07 -
1 cup spinach (fresh or frozen, thawed and drained)
08 -
1 cup heavy cream (or dairy-free alternative)
09 -
1/2 cup chicken broth
10 -
1/2 cup grated Parmesan cheese
11 -
1 teaspoon dried oregano
12 -
1/2 teaspoon crushed red pepper flakes (optional)
13 -
Salt and pepper, to taste
14 -
Fresh basil or parsley, chopped (for garnish)
# Instructions:
01 -
Boil pasta in salted water according to package directions until al dente. Drain and reserve 1/2 cup pasta water.
02 -
Remove skin from rotisserie chicken and shred the meat into bite-sized pieces.
03 -
Heat olive oil in a large skillet. Cook diced onion for 3-4 minutes until soft, then add garlic and cook 30 seconds until fragrant.
04 -
Add spinach and cook 2-3 minutes until wilted. If using cherry tomatoes, add them and cook 2 minutes until softened.
05 -
Pour in heavy cream and chicken broth. Simmer 3-5 minutes until slightly thickened. Stir in Parmesan, oregano, red pepper flakes if using, salt, and pepper.
06 -
Add shredded chicken to the sauce and heat through for 2-3 minutes. Add cooked pasta and toss until well coated. Add reserved pasta water if needed to thin the sauce.
07 -
Garnish with fresh basil or parsley and serve immediately.
# Notes:
01 -
Use any pasta shape you prefer - penne, fusilli, and spaghetti all work well.
02 -
For a lighter version, substitute half-and-half for the heavy cream.
03 -
Add other vegetables like bell peppers or mushrooms if desired.
04 -
This recipe works great with leftover turkey as well.