Description
This creamy Rotisserie Chicken Pasta is a quick and delicious weeknight dinner that combines tender penne pasta with savory shredded rotisserie chicken, fresh spinach, and a rich Parmesan cream sauce. Enhanced with garlic, onions, cherry tomatoes, and a touch of red pepper flakes, this easy stovetop recipe is perfect for using leftover chicken and comes together in just 30 minutes.
Ingredients
Scale
Ingredients
- 8 ounces penne pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, diced
- 2 cups cooked rotisserie chicken, shredded
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Chopped fresh basil or parsley for garnish
Instructions
- Cook Pasta: Prepare the penne pasta according to package instructions until al dente. Drain and set aside.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add minced garlic and diced onion, sautéing until fragrant and translucent, about 3 to 4 minutes.
- Add Chicken: Stir in the shredded rotisserie chicken and cook for 2 minutes until heated through.
- Cook Tomatoes: Add the halved cherry tomatoes and cook until they start to soften, approximately 3 minutes.
- Wilt Spinach: Stir in the baby spinach and cook until wilted.
- Make Sauce: Pour in the heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese and red pepper flakes if using. Season with salt and black pepper to taste.
- Toss Pasta: Add the cooked pasta to the skillet and toss well to coat in the creamy sauce.
- Final Warm-Up: Cook for an additional 1 to 2 minutes until everything is heated through.
- Serve: Serve hot, garnished with chopped fresh basil or parsley.
Notes
- Substitute heavy cream with half-and-half or whole milk for a lighter sauce.
- Add mushrooms or sun-dried tomatoes for extra flavor variation.
- This recipe is excellent for using up leftover rotisserie chicken.
