Creamy Rotisserie Chicken Pasta
600kcal
Ingredients
Main Ingredients
- 2 cups shredded rotisserie chicken Use cooked rotisserie chicken for convenience.
- 8 oz pasta (penne or fettuccine) Swap penne for fettuccine if desired.
- 1 cup heavy cream Use warm cream to keep the sauce smooth.
- 1/2 cup freshly grated Parmesan cheese Add more for a stronger cheese flavor.
- 3 cloves garlic, minced Sauté until fragrant.
- 1 cup low-sodium chicken broth Use warm to help thicken the sauce.
- 2 cups fresh spinach Add last to wilt.
- 1 tbsp olive oil For sautéing the garlic.
Method
Cooking the Pasta
- Cook pasta according to package instructions until al dente. Drain and set aside.
Making the Sauce
- In a large skillet, heat olive oil over medium heat. Sauté minced garlic for about one minute until fragrant.
- Add heavy cream and chicken broth to the skillet; stir well and let simmer for about five minutes until slightly thickened.
- Stir in shredded chicken and fresh spinach; cook until spinach wilts, about two minutes.
Combining and Serving
- Combine cooked pasta with the sauce, tossing until evenly coated. Season with salt and pepper as needed.
- Serve warm, garnished with freshly grated Parmesan cheese.
Nutrition
Serving1gCalories600kcalCarbohydrates50gProtein35gFat30gSaturated Fat18gSodium600mgFiber3gSugar2g
Notes
Cool the pasta before storing. Keep in an airtight container in the fridge for up to 3 days. Reheat on low heat to maintain the sauce's texture.