Garlic & Herb Rotisserie Chicken Pasta
The flavors of garlic, herb, and olive oil make this rotisserie chicken pasta a winning, quick recipe for any night of the week!
Ingredients
- 16 ouncespenne pasta
- 2 cupschopped rotisserie chicken (about 1/2 rotisserie)
- ½ cupextra-virgin olive oil
- 4 tablespoonsunsalted butter
- 4garlic cloves (minced)
- 1 teaspoonsalt (reduce by half if butter is salted)
- ¼ teaspoonred pepper flakes (or ground pepper)
- ¼ cupchopped flat-leaf parsley or
- 2 tablespoonsitalian seasoning
- ¼ cupparmesan cheese
Directions
Cook the pasta:
- 1
Bring a large pot of water to a boil and cook the pasta according to the package directions. While the pasta cooks, make the sauce.
- 2
A couple of minutes before draining the water, when the pasta is nearly done but a little tough, add the chopped chicken to the pasta. This will heat up the chopped chicken and make it moist again.
- 3
Drain the water and return the pasta and chicken to the pot.
Make the sauce:
- 1
In a small saucepan over medium-high heat, combine the olive oil, butter, garlic, salt, and red pepper flakes or ground black pepper. Cook the mixture for about 2 minutes, stirring frequently, until the garlic is toasted to a golden color and fragrant but not burned. If you're using Italian seasoning, add it to the sauce to soften the seasonings. Turn off the heat.
Combine:
- 1
Pour the garlic sauce over the pasta, and add the fresh parsley and parmesan cheese. Toss to combine, until all the pasta is coated with the sauce.