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- 2 cups shredded rotisserie chicken - 12 oz pasta (fussili or penne recommended) - 1 tablespoon olive oil - 3 cloves garlic, minced - 1 medium onion, diced - 1 cup heavy cream - 1 cup chicken broth - 1 cup fresh baby spinach - 1 cup cherry tomatoes, halved - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning - Salt and pepper, to taste - ½ cup grated Parmesan cheese - Fresh basil leaves, for garnish - Large pot - Skillet - Colander - Measuring cups and spoons - Tongs or spatula I love this dish because it’s quick and tasty. You can whip it up in about 30 minutes. Using rotisserie chicken makes it even easier. You get great flavor and save time. Let’s talk about the ingredients. You’ll need some pasta, like fussili or penne. They hold the sauce well. The creamy sauce needs heavy cream and chicken broth for richness. Don’t forget the garlic and onion. They give a nice depth to the dish. Fresh spinach and cherry tomatoes add color and nutrition. I always sprinkle some Parmesan cheese for extra flavor. Gather your tools too. A large pot for boiling pasta is key. A skillet helps cook the sauce. You’ll also need a colander to drain the pasta. Measured cups and spoons help keep everything precise. Tongs or a spatula will help mix it all together. Once you have everything, you’re ready to make this creamy delight! {{ingredient_image_2}} 1. Start with a large pot of water. Bring it to a boil. 2. Add a generous amount of salt to the water. This helps flavor the pasta. 3. Add 12 oz of your chosen pasta. Cook until it is al dente. 4. Once done, drain the pasta in a colander. Reserve about ½ cup of the starchy water. Set the pasta aside. 1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. 2. Once hot, add a medium onion, diced. Sauté for about 2 minutes. 3. Next, add 3 cloves of minced garlic. Cook for 1 minute until it smells nice. 4. Mix in 2 cups of shredded rotisserie chicken. Pour in 1 cup of chicken broth. 5. Bring this mix to a gentle simmer. This helps the flavors blend well. 1. Lower the heat and stir in 1 cup of heavy cream. Mix until combined. 2. Season with 1 teaspoon of garlic powder, 1 teaspoon of Italian seasoning, salt, and pepper. 3. Let this simmer for 4-5 minutes. This thickens the sauce a bit. 4. Add 1 cup of fresh baby spinach and 1 cup of halved cherry tomatoes. Cook for 2-3 minutes until the spinach wilts. 5. Gently fold in the cooked pasta. Use tongs or a spatula to mix everything. 6. If the sauce is too thick, add some of the reserved pasta water. 7. Stir in ½ cup of grated Parmesan cheese. It will melt in and make it creamy. 8. Serve hot, garnished with fresh basil leaves and extra Parmesan cheese if you want. To make your sauce just right, you can adjust the thickness with pasta water. When your pasta is done, save about half a cup of the water. If your sauce is too thick, add a little of this water. It will help loosen it up and keep it creamy. For a smooth sauce, stir the heavy cream in slowly. This prevents lumps. Keep the heat low when adding cream. This way, it won't curdle. Stir often and watch for a rich, creamy consistency. When you sauté garlic, keep an eye on it. Garlic can burn fast. Add it to the pan only after the onions soften. Cook it just until you smell that lovely aroma. This will give the best flavor without any bitterness. If you want a lighter dish, skip the heavy cream. You can use half-and-half or even Greek yogurt. Both create a nice creamy blend without all the fat. This keeps the dish tasty but a bit healthier. Pro Tips Use Fresh Ingredients: Always opt for the freshest spinach and tomatoes to enhance the flavor and nutrition of your dish. Adjusting the Creaminess: If you prefer a lighter sauce, consider using half-and-half instead of heavy cream. Extra Flavor Boost: Add a squeeze of lemon juice before serving to brighten up the dish and add a zesty flavor. Perfect Pasta Cooking: Make sure to cook your pasta just until al dente, as it will continue to cook slightly when mixed with the sauce. {{image_4}} You can change up the pasta shape to fit your taste. Fussili and penne work well, but try spaghetti or shells if you like. Each shape holds the sauce differently. This can change how you enjoy your dish. You can also swap out vegetables. If you’re not a fan of spinach, use kale or broccoli instead. For a fun twist, add bell peppers or zucchini. These veggies bring new colors and flavors. Changing the protein is another great option. If you want something different, use shredded turkey or cooked sausage. You can even go meatless by adding more veggies or chickpeas. If you need gluten-free options, look for gluten-free pasta. Many brands make pasta from rice or lentils. These cook just like regular pasta, so don’t worry about taste. For a dairy-free version, use coconut cream or almond milk in place of heavy cream. Nutritional yeast can add a cheesy flavor without using cheese. This way, you can enjoy the meal while keeping it light. To keep your creamy rotisserie chicken pasta fresh, store it in an airtight container. Make sure the dish cools to room temperature before sealing it. This helps prevent condensation, which can make the pasta soggy. In the fridge, it lasts about 3 to 4 days. Always check for any off smells or changes in texture before eating leftovers. When reheating, you want to keep that creamy texture. The best way is to use a skillet. Heat on low and add a splash of chicken broth or cream to prevent drying out. Stir frequently to warm evenly. If you're in a hurry, a microwave works too. Just cover it with a damp paper towel to trap steam. For freezing, put the pasta in a freezer-safe container. It can last up to 2 months. To reheat, thaw overnight in the fridge, then follow the skillet method above. Avoid freezing it with fresh spinach or tomatoes, as they don’t freeze well. Yes, you can use store-bought rotisserie chicken. It saves time and effort. Plus, it adds great flavor. The chicken is already cooked, so you skip the long cooking time. This makes the dish quick and easy. You can also use leftovers from a previous meal. It’s a smart way to reduce waste. To add heat, try red pepper flakes. Sprinkle them in while cooking. You can also add diced jalapeños for a fresh kick. Another idea is to use spicy Italian sausage instead of chicken. Adding hot sauce at the end gives a nice touch too. Taste as you go to find the right level of spice. This pasta pairs well with a simple green salad. A light Caesar salad is a great choice. Garlic bread or a crusty baguette also works well. If you want something warm, roasted vegetables are a great side. For a fresh touch, serve with lemon wedges for squeezing. Yes, you can prepare this dish ahead of time. Cook the pasta and sauce, then mix them later. Store them separately in the fridge. When ready to eat, just combine them and heat. This keeps the pasta from getting mushy. You can also freeze the sauce for later use. Just thaw and heat it up when you want to enjoy it. This blog post shows how to make a creamy rotisserie chicken pasta dish. You learned about key ingredients, step-by-step cooking, and helpful tips. Variations and storage tips ensure you can enjoy this meal later. Remember, using rotisserie chicken saves time. Feel free to play with ingredients based on your taste. Cooking can be fun and creative. Try this dish and impress your family with your skills! Enjoy your delicious meal!

Creamy Rotisserie Chicken Pasta Delight

A delicious pasta dish featuring shredded rotisserie chicken, creamy sauce, and fresh vegetables.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 2 cups shredded rotisserie chicken
  • 12 oz pasta (fussili or penne recommended)
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 medium onion, diced
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 cup fresh baby spinach
  • 1 cup cherry tomatoes, halved
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper
  • 0.5 cup grated Parmesan cheese
  • for garnish Fresh basil leaves

Instructions
 

  • Start by bringing a large pot of water to a rapid boil. Season the water generously with salt. Add the pasta and cook according to package directions until al dente. Drain and reserve about ½ cup of pasta water.
  • In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 2 minutes until translucent.
  • Add the minced garlic and cook for an additional minute until fragrant.
  • Stir in the shredded rotisserie chicken and pour in the chicken broth. Bring to a gentle simmer.
  • Lower the heat and incorporate the heavy cream, stirring until well combined. Season with garlic powder, Italian seasoning, salt, and pepper. Let simmer for 4-5 minutes to thicken the sauce.
  • Add the fresh baby spinach and halved cherry tomatoes, cooking for another 2-3 minutes until the spinach is wilted.
  • Gently fold the cooked pasta into the skillet, tossing everything together. If the sauce is too thick, add reserved pasta water gradually.
  • Stir in the grated Parmesan cheese until melted and creamy. Adjust seasoning to taste.
  • Serve hot, garnished with fresh basil leaves and extra Parmesan cheese if desired.

Notes

Reserve some pasta water to adjust the sauce consistency.
Keyword chicken, creamy, pasta, quick meal