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Overhead shot of penne pasta with rotisserie chicken, garlic, and parmesan, drizzled with olive oil and sprinkled with Italian seasoning.

Garlic & Herb Rotisserie Chicken Pasta

Tossed penne and rotisserie chicken in a garlic herb butter sauce with Parmesan, ready in 20 minutes.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 580
Ingredients Method

Ingredients
  

Pasta and Chicken
  • 16 ounces penne pasta
  • 2-3 cups rotisserie chicken shredded or chopped, about 1/2 rotisserie
Garlic Sauce
  • 1/2 cup extra-virgin olive oil
  • 4 tablespoons unsalted butter
  • 4 garlic cloves minced
  • 1 teaspoon salt reduce by half if butter is salted
  • 1/4 teaspoon red pepper flakes or ground pepper
  • 2 tablespoons Italian seasoning or 1/4 cup chopped fresh herbs (parsley, thyme, basil)
Assembly
  • 1/3 cup parmesan cheese

Method
 

Pasta and Chicken

  1. Cook the penne:

    Heat a large pot of water until boiling, then cook the penne following package instructions. While pasta cooks, prepare the sauce.

  2. Add chicken to pasta:

    About 2 minutes before draining, when the pasta is still slightly firm, toss in the chopped chicken to warm it through and restore moisture.

  3. Drain and return:

    Drain the pot, then return the pasta and chicken to it.
Garlic Sauce

  1. Make garlic sauce:

    In a small saucepan over medium-high heat, mix the olive oil, butter, minced garlic, salt, and red pepper flakes or black pepper. Cook for roughly 2 minutes, stirring often, until the garlic turns golden and smells fragrant but not burnt. If using Italian seasoning, stir it in to let it soften. Remove from heat.
Assembly

  1. Toss with sauce:

    Pour the garlic sauce over the pasta mixture, then add the fresh parsley and parmesan. Toss everything until the sauce evenly coats all the pasta.