Description
A rich, comforting pasta dish made with tender rotisserie chicken and a velvety Parmesan cream sauce. Perfect for weeknight dinners or special gatherings.
Ingredients
12 ounces (340 g) penne or fettuccine pasta
2 cups (280 g) shredded rotisserie chicken
2 tablespoons (28 g) unsalted butter
1 tablespoon (15 ml) olive oil
3 cloves garlic, minced
1 small yellow onion, finely diced (about 1 cup / 150 g)
1 teaspoon (5 g) Italian seasoning
1/2 teaspoon (3 g) salt
1/2 teaspoon (1 g) black pepper
1 1/2 cups (360 ml) heavy cream
1/2 cup (120 ml) chicken broth
1 cup (100 g) freshly grated Parmesan cheese
1/2 cup (50 g) shredded mozzarella cheese
1 cup (150 g) cherry tomatoes, halved (optional)
1 cup (30 g) fresh spinach (optional)
2 tablespoons (8 g) chopped fresh parsley
Instructions
Cook pasta in salted boiling water until al dente. Reserve 1/2 cup (120 ml) pasta water, then drain.
In a large skillet, melt butter with olive oil. Sauté onion for 3–4 minutes. Add garlic and cook 30 seconds.
Stir in Italian seasoning, salt, and pepper. Add heavy cream and chicken broth. Simmer 5–7 minutes.
Reduce heat and stir in Parmesan and mozzarella until melted and smooth.
Add shredded chicken, cherry tomatoes, and spinach. Cook until heated through.
Toss cooked pasta into the sauce, adding reserved pasta water if needed.
Garnish with parsley and serve warm.
Notes
Use freshly grated cheese for the smoothest sauce. Add extra pasta water or broth to adjust consistency when reheating. Customize with your favorite vegetables for variety.
- Prep Time: 15 minutes
- Cook Time: 25 minutes