A quick and delicious pasta made with tender rotisserie chicken, creamy sauce, and simple pantry ingredients.

8 oz pasta (penne, rotini, or spaghetti)

2 tbsp olive oil or butter

3 cloves garlic, minced

2 cups cooked rotisserie chicken, shredded

1 cup heavy cream or half-and-half

½ cup low-sodium chicken broth

½ cup freshly grated Parmesan cheese

1 cup baby spinach (optional)

1 tbsp lemon juice

Salt and black pepper, to taste

Fresh parsley, chopped (for garnish)

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Cook pasta according to package instructions until al dente. Reserve ½ cup pasta water, then drain.

In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.

Stir in shredded chicken, cream, and chicken broth. Bring to a gentle simmer.

Add Parmesan cheese, stirring until smooth and creamy.

Toss in cooked pasta, adding reserved pasta water as needed for desired sauce consistency.

Stir in spinach (if using) until wilted, then add lemon juice.

Season with salt and pepper, garnish with parsley, and serve warm.

Swap heavy cream for evaporated milk or unsweetened oat cream for a lighter version.

Add mushrooms, sun-dried tomatoes, or peas for extra flavor and texture.

Great for using up leftover chicken—just adjust seasoning to taste.