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.
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Ingredients
- 16 ounces penne pasta
- 2-3 cups rotisserie chicken, shredded or chopped, about ½ rotisserie
- ½ cup extra-virgin olive oil
- 4 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 teaspoon salt, reduce by half if butter is salted
- ¼ teaspoon red pepper flakes, or ground pepper
- 2 tablespoons Italian seasoning, or ¼ cup chopped fresh herbs (parsley, thyme, basil)
- ⅓ cup parmesan cheese
Instructions
Cook the pasta:
- 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.
- 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.
- Drain the water and return the pasta and chicken to the pot.
Make the sauce:
- 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:
- 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.
Nutrition
Serving: 1 serving | Calories: 583kcal | Carbohydrates: 58g | Protein: 24g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.3g | Cholesterol: 62mg | Sodium: 449mg | Potassium: 340mg | Fiber: 3g | Sugar: 2g | Vitamin A: 295IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 2mg
