Description
A delightful dish that combines creamy sauce, tender chicken, and flavorful ingredients, perfect for date nights or cozy family dinners.
Ingredients
Scale
- 8 oz pasta (rigatoni or farfalle recommended)
- 2 tbsp butter
- 1/2 tbsp white flour
- 3–4 cloves of garlic, chopped and minced
- 1 tbsp tomato paste
- 1/3 cup dry white wine (or chicken broth as a substitute)
- 1 cup heavy cream
- 1/3 cup dried sun-dried tomatoes, chopped
- 1/2 tsp dried oregano
- 1/4 tsp crushed red pepper flakes
- 2 cups shredded rotisserie chicken
- 1/3 cup freshly grated parmesan cheese
- Fresh basil, torn or chopped
- Salt and pepper to taste
Instructions
- Boil a pot of salted water and cook pasta until al dente. Make sure to reserve some pasta water before draining.
- Melt the butter in a skillet over medium heat. Add flour and stir for one minute to create a roux.
- Stir in garlic, tomato paste, and white wine. Let the mixture bubble and simmer for about one minute.
- Whisk in the heavy cream, sun-dried tomatoes, oregano, and red pepper flakes. Add the shredded chicken and cook until the sauce thickens.
- Stir in parmesan and fresh basil. Toss the cooked pasta into the skillet, coating it evenly. If needed, thin the sauce with reserved pasta water. Serve hot with a sprinkle of parmesan.
Notes
Use fresh ingredients for the best flavor. Feel free to experiment with other vegetables or proteins to add variety.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg