Ingredients
Method
Instructions
- Cook the Pasta: Bring a large pot of salted water to boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
- Sauté Vegetables: While pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.
- Create the Cream Sauce: Pour in the heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer, then reduce heat to low. Stir in the Parmesan cheese until melted and smooth.
- Combine Everything: Add the shredded rotisserie chicken to the sauce along with Italian seasoning, salt, and pepper. Stir in the drained pasta, adding a splash of reserved pasta water if needed to thin the sauce.
- Finish and Serve: Cook for 2-3 more minutes until everything is heated through. Garnish with fresh parsley and extra Parmesan cheese before serving.
Notes
Choose short pasta shapes like penne or fusilli that hold sauce well. Don't boil cream sauce too vigorously to prevent breaking. Use starchy pasta water to create silky sauce. Can customize with vegetables like spinach or mushrooms.
