Rotisserie Chicken Pasta
A quick, flavorful weeknight pasta that transforms rotisserie chicken into a savory, garlic‑herb olive oil sauce tossed with al dente penne for a satisfying meal ready in about 20 minutes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: Serves 6
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Ingredients
- 1 lb pasta (penne)
- 2 cups rotisserie chicken, shredded
- 1/4 cup extra‑virgin olive oil
- 2 tbsp unsalted butter
- 3 garlic cloves, minced
- 1/2 tsp salt
- 1/2 tsp red pepper flakes or ground black pepper
- 1 tsp Italian seasoning or chopped parsley
- 1/2 cup parmesan cheese
Instructions
- Bring a large pot of salted water to a boil and cook the penne according to package directions.
- A few minutes before al dente, stir in the shredded rotisserie chicken directly in the boiling pasta to warm it through. Drain pasta and chicken.
- In a saucepan over medium‑high heat, combine olive oil, butter, minced garlic, salt, and red pepper flakes or pepper. Cook for about 2 minutes until garlic is golden but not scorched; add Italian seasoning if using. Turn off heat.
- Toss drained pasta and chicken with the garlic‑herb sauce. Stir in chopped parsley and parmesan cheese until well coated.
- Serve immediately with extra parmesan or parsley as garnish.
Notes
- Vegetable Variations: Add chopped broccoli, bell peppers, or sautéed greens for added color and nutrition.
- Spice It Up: Use crushed red pepper flakes or chili oil for extra heat.
- Creamy Version: Stir in a splash of heavy cream or reserved pasta water for a silkier sauce.
- Cheese Upgrades: Mix in shredded mozzarella or Asiago alongside the parmesan.
Find it online: https://yumfamilyrecipes.com/rotisserie-chicken-pasta/
