Ingredients
Method
- Cook penne according to package directions; drain and set aside.
- Add butter to a deep skillet over medium-high heat.
- Once butter melts, add garlic puree to the skillet.
- Stir well and cook garlic for a couple of minutes.
- Add Italian seasoning to the skillet and stir well again.
- Add shredded rotisserie chicken to the skillet and stir until well coated with Italian seasoning.
- Continue cooking chicken for 3 minutes, stirring occasionally.
- Add heavy cream, salt, and pepper to the skillet.
- Stir well and bring to a boil.
- Once boiling, immediately reduce heat to medium-low.
- Simmer sauce, stirring frequently, until thickened.
- Add cooked penne to the skillet and stir until noodles are coated in sauce.
- Remove skillet from heat.
- Add shredded Parmesan and stir until melted.
- Sprinkle with chopped parsley, if desired.
- Serve and enjoy.
Nutrition
Notes
Ingredient Variation: I love using grilled chicken breast I've cooked myself when I don't have a rotisserie chicken on hand, it adds a nice smoky flavor.
Storage Tip: This sauce is best fresh, but leftovers will keep in the fridge for up to 3 days.
Reheat it gently on the stove with a splash of milk to loosen it up.
Common Mistake: Don't let the cream sauce boil vigorously after you add it.
A gentle simmer is key to prevent it from breaking or becoming greasy.
Make-
Ahead Advice: You can shred the chicken and measure all your ingredients ahead of time.
Having everything ready makes the 20-minute cook time a breeze.
Serving Suggestion: I always serve this with a simple green salad and garlic bread.
The crisp salad cuts through the richness perfectly.
Equipment Note: A deep, heavy-bottomed skillet is my go-to for this recipe.
It distributes heat evenly and gives you plenty of room to stir everything together without spills.