A quick and creamy pasta dish made with tender rotisserie chicken, Parmesan, and Italian herbs, ready in under 30 minutes for an easy comfort meal.

2 cups cooked rotisserie chicken, shredded

8 oz pasta (penne or fusilli recommended)

2 tablespoons olive oil

2 cloves garlic, minced

1 cup heavy cream

1/2 cup chicken broth

1/2 cup grated Parmesan cheese

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

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Cook pasta according to package instructions, drain, and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.
Stir in shredded rotisserie chicken and warm through for 2–3 minutes.
Pour in heavy cream and chicken broth, stirring until smooth. Simmer for 5–7 minutes until slightly thickened.
Add Parmesan cheese, basil, oregano, salt, and pepper. Adjust seasoning to taste.
Toss cooked pasta in the sauce, ensuring all pieces are coated. Heat for an additional 2–3 minutes.
Serve hot, garnished with fresh parsley.

Swap heavy cream for half-and-half for a lighter version.

Add steamed broccoli, spinach, or peas for extra veggies.

A pinch of red pepper flakes adds subtle heat.

Can substitute turkey for chicken.

Store leftovers in an airtight container in the fridge for up to 3 days; reheat with a splash of broth or cream.