Description
Transform your leftover rotisserie chicken into a comforting, restaurant-quality meal with this easy creamy garlic pasta. Featuring a velvety sauce made with fresh garlic, heavy cream, and Parmesan cheese, this dish is the ultimate weeknight solution for busy families. It combines tender shredded chicken with perfectly cooked pasta to create a hearty, soul-warming dinner that comes together in less than thirty minutes.
Ingredients
12 oz Fettuccine or Penne
2 cups Rotisserie Chicken, shredded
2 tbsp Unsalted Butter
4 cloves Garlic, minced
1 tbsp Extra virgin olive oil
1 cup Heavy cream
1/2 cup Freshly grated Parmesan cheese
1/2 tsp Italian seasoning
1/4 tsp Black pepper
1/2 tsp Salt
1/4 tsp Red pepper flakes (optional)
2 tbsp Fresh parsley, chopped
1/2 cup Pasta water
Instructions
Bring a large pot of salted water to a rolling boil.
Cook the pasta according to package directions until al dente.
Reserve 1/2 cup of pasta water, then drain the remaining pasta.
While pasta cooks, heat butter and olive oil in a large skillet over medium heat.
Add the minced garlic and sauté for 1 minute until fragrant.
Pour in the heavy cream and bring to a gentle simmer.
Stir in the Parmesan cheese, salt, pepper, Italian seasoning, and red pepper flakes.
Add the shredded rotisserie chicken and cook until heated through.
Stir in the cooked pasta and the reserved pasta water, tossing to coat evenly.
Continue to stir until the sauce thickens and adheres to the pasta.
Remove from heat and garnish with fresh parsley before serving.
Notes
Use half and half instead of heavy cream for a lighter sauce alternative. Freshly grated Parmesan is highly recommended as pre-grated cheese contains anti-caking agents that prevent a smooth melt. Adjust salt levels based on the sodium content of your rotisserie chicken.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Stovetop
- Cuisine: American