Description
A creamy and satisfying pasta dish made with tender shredded rotisserie chicken, rich Parmesan sauce, and perfectly cooked pasta — ready in under 30 minutes for a comforting, flavorful weeknight meal.
Ingredients
2 cups cooked rotisserie chicken, shredded
8 oz pasta (such as penne or fusilli)
2 tablespoons olive oil
2 cloves garlic, minced
1/2 cup heavy cream
1/2 cup chicken broth
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
Salt and pepper to taste
Red pepper flakes (optional)
Instructions
- Cook the pasta according to the package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant.
- Stir in shredded rotisserie chicken and cook for 2–3 minutes, stirring occasionally.
- Pour in heavy cream and chicken broth, stirring to combine. Simmer for 3–4 minutes until slightly thickened.
- Mix in grated Parmesan cheese and cook until the sauce becomes creamy.
- Season with salt, pepper, and optional red pepper flakes for heat.
- Add cooked pasta to the skillet, tossing to coat evenly in the sauce.
- Garnish with fresh parsley and serve immediately.
Notes
Add sautéed mushrooms or spinach for extra vegetables.
Swap pasta type for spaghetti, rigatoni, or egg noodles.
Use a mix of Parmesan and Pecorino Romano for a stronger flavor.
Replace heavy cream with half-and-half for a lighter sauce.
Add sun-dried tomatoes or roasted red peppers for tangy sweetness.
Store leftovers in the fridge for up to 3 days; reheat gently with a splash of cream or broth.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg
