Ingredients
- Pasta: 8 ounces (rigatoni, farfalle, or any sturdy pasta)
- Butter: 2 tablespoons
- Flour: ½ tablespoon
- Garlic: 3-4 cloves, minced
- Tomato Paste: 1 tablespoon
- Dry White Wine: ⅓ cup (or use chicken broth as an alternative)
- Heavy/Whipping Cream: 1 cup
- Sun-Dried Tomatoes: ⅓ cup
- Dried Oregano: ½ teaspoon
- Crushed Red Pepper Flakes: ¼ teaspoon
- Rotisserie Chicken: 2 cups, shredded
- Parmesan Cheese: ⅓ cup freshly grated (plus more for serving)
- Fresh Basil: A small handful, torn or chopped
- Salt & Pepper: To taste
Instructions
- Boil salted water for the pasta and cook it al dente as per package directions.
- When pasta is about 10 minutes away from being ready, melt butter in a skillet over medium heat.
- Sprinkle in the flour and stir for about a minute until well combined.
- Add garlic, tomato paste, and white wine. Stir and let it bubble for about a minute.
- Whisk in the heavy cream, then stir in the sun-dried tomatoes, oregano, red pepper flakes, and shredded chicken. Let it cook until the sauce thickens.
- Stir in parmesan and basil, remove from heat, and season generously with salt and pepper.
- Drain the pasta (reserving some pasta water), and toss the pasta in the skillet with the sauce. If needed, add a splash of the reserved pasta water to adjust the consistency.
- Serve immediately with more grated parmesan.
Notes
- Use a white wine you enjoy drinking for the best flavor.
- For a twist, add spinach at the end for extra greens.
- Do not substitute the heavy cream with a lower-fat alternative like milk or half-and-half, as it may cause the sauce to curdle.
- This recipe works great with leftover chicken or even shrimp for a seafood variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 618 kcal
- Sugar: 6g
- Fat: 37g
- Saturated Fat: 21g
- Carbohydrates: 40g
- Protein: 33g
- Cholesterol: 157mg
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