The Ultimate 20-Minute Creamy Rotisserie Chicken Pasta

Prep time: 5 mins | Cook time: 15 mins | Serves: 4

Ingredients:

• 1 lb Pasta (Penne, Fusilli, or Bowtie works best for holding sauce)

• 2 cups Rotisserie chicken, shredded or cubed

• 3 cloves Garlic, minced

• 2 cups Heavy cream (or half-and-half for a lighter version)

• 1 cup Parmesan cheese, freshly grated

• 2 cups Fresh baby spinach

• 1 tsp Italian seasoning

• ½ tsp Red pepper flakes (optional, for a tiny kick)

• Salt & Black pepper to taste

• 1 tbsp Olive oil or butter

Instructions:

• Boil the Pasta: Bring a large pot of salted water to a boil. Cook your pasta according to the package directions until al dente. Pro Tip: Reserve ½ cup of the pasta water before draining!

• Sauté the Aromatics: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant (don't let the garlic brown!).

• Build the Sauce: Pour in the heavy cream and Italian seasoning. Bring to a gentle simmer. Lower the heat and whisk in the Parmesan cheese until the sauce is smooth and slightly thickened.

• Toss & Wilt: Add the shredded rotisserie chicken and the baby spinach to the skillet. Stir for 1–2 minutes until the chicken is warmed through and the spinach has wilted into the sauce.

• Combine: Fold in your cooked pasta. If the sauce feels too thick, splash in a little of that reserved pasta water to reach your desired creaminess.

• Finish: Season with extra salt and pepper to taste. Garnish with a little extra Parmesan or fresh parsley.