Ingredients
Method
Instructions
- Cook the pasta according to package directions in salted water until al dente. Reserve 1/2 cup of pasta water before draining.
- While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant.
- Pour in heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer.
- Add shredded rotisserie chicken and Italian seasoning. Cook for 3-4 minutes until chicken is heated through.
- Stir in grated Parmesan cheese until the sauce becomes smooth and creamy.
- Add the cooked pasta to the skillet, tossing to coat in the sauce. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
- Season with salt and pepper to taste. Garnish with fresh parsley and serve immediately.
Notes
Always cook pasta al dente since it will continue to cook in the hot sauce. Reserved pasta water helps the sauce cling better to noodles. For a lighter version, substitute half-and-half for heavy cream. Reheats well for meal prep - store up to 3 days and reheat with a splash of broth.
