Description
A creamy and flavorful Italian-American pasta dish featuring tender shredded rotisserie chicken tossed with penne in a rich Parmesan cream sauce, enhanced with garlic, spinach, and cherry tomatoes—perfect for a quick and satisfying dinner.
Ingredients
Scale
Pasta and Chicken
- 12 ounces penne or rotini pasta
- 2 cups shredded rotisserie chicken
Sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables and Garnish
- 1 cup baby spinach
- 1/2 cup cherry tomatoes, halved
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- Cook Pasta: Cook the penne or rotini pasta according to the package directions until al dente. Drain well and set aside.
- Sauté Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn.
- Make Sauce: Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer over medium heat.
- Thicken Sauce: Add the grated Parmesan cheese, Italian seasoning, salt, and black pepper. Stir continuously until the sauce thickens slightly and the cheese melts.
- Add Chicken and Vegetables: Stir in the shredded rotisserie chicken, baby spinach, and halved cherry tomatoes. Cook for 2 to 3 minutes until the chicken is heated through and the spinach is wilted.
- Toss Pasta: Add the cooked pasta to the skillet and toss well to coat everything evenly with the sauce.
- Serve: Sprinkle with crushed red pepper flakes if desired, then serve the pasta warm.
Notes
- You can substitute half and half for heavy cream to create a lighter sauce.
- Add sliced mushrooms for extra flavor and texture.
- Reserve a bit of pasta cooking water to loosen the sauce if it becomes too thick.
