Description
This Rotisserie Chicken Pasta is a comforting and easy meal that combines tender shredded rotisserie chicken with a creamy tomato-based sauce, fresh spinach, and cherry tomatoes. Perfect for a quick weeknight dinner, this dish delivers rich flavors and satisfying textures, enhanced by Parmesan and mozzarella cheeses. The recipe is flexible, allowing for ingredient swaps to suit your preferences, making it an irresistible choice for a hearty yet simple pasta meal.
Ingredients
Scale
Pasta and Sauce Base
- 12 ounces pasta (penne, rotini, or fusilli)
- 2 tablespoons olive oil
- 1 small yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 2 tablespoons tomato paste
- 1 1/2 cups chicken broth
- 3/4 cup heavy cream (or half-and-half)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt (plus more for pasta water)
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Protein and Vegetables
- 2 cups rotisserie chicken (shredded)
- 2 cups baby spinach
- 1 cup cherry tomatoes (halved)
Cheeses and Garnishes
- 1/2 cup grated Parmesan cheese (plus more for serving)
- 1 cup shredded mozzarella cheese
- 1 tablespoon lemon juice (optional, for brightness)
- 2 tablespoons chopped fresh parsley or basil (for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions. Reserve 1/2 cup of the pasta water, then drain and set the pasta aside to use later.
- Sauté Onion and Garlic: In a large skillet or deep sauté pan over medium heat, warm the olive oil. Add the finely chopped onion and cook until softened, about 3 to 4 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add Tomato Paste and Seasonings: Stir in the tomato paste and cook constantly for 1 minute to deepen the flavor. Then add Italian seasoning, salt, black pepper, and crushed red pepper flakes if using, mixing well.
- Add Chicken Broth and Cream: Pour in the chicken broth, scraping up any browned bits stuck to the pan. Let it simmer for 2 minutes. Then stir in the heavy cream (or half-and-half) to create a creamy sauce base.
- Incorporate Chicken and Vegetables: Add shredded rotisserie chicken, halved cherry tomatoes, and baby spinach. Cook for 2 to 3 minutes, stirring occasionally, until the spinach wilts and everything is heated through.
- Melt the Cheeses: Reduce heat to low and add grated Parmesan and shredded mozzarella cheese. Stir gently until cheeses melt into a creamy sauce.
- Combine Pasta with Sauce: Add the cooked pasta to the pan and toss well to coat evenly with the sauce. If the sauce feels too thick, add reserved pasta water a splash at a time until desired consistency is reached.
- Finish and Garnish: Turn off the heat and stir in lemon juice for brightness if desired. Garnish with freshly chopped parsley or basil. Serve warm with extra Parmesan cheese on top.
Notes
- This recipe is highly adaptable; swap baby spinach for kale, add sautéed mushrooms, or mix in peas for added vegetables.
- For a lighter sauce, use half-and-half in place of heavy cream and reduce the amount of mozzarella.
- Increase crushed red pepper flakes for extra spiciness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or milk to loosen the sauce.
