Description
A quick and comforting pasta dish featuring creamy roasted red pepper sauce and tender rotisserie chicken, perfect for busy weeknights.
Ingredients
- 12 oz fettuccine or pasta of choice
- 1 jar (about 12 oz) roasted red peppers, drained
- 2 cups pulled rotisserie chicken
- 2 tbsp olive oil or butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan
- Salt & pepper to taste
- Pinch of red pepper flakes (optional)
- Fresh basil or parsley for garnish
Instructions
- Boil Pasta: Cook your pasta in salted boiling water until al dente. Be sure to reserve ½ cup of the pasta water before draining it.
- Blend Sauce: In a blender, combine the roasted red peppers and heavy cream. Blend until smooth.
- Sauté Garlic: In a skillet, heat olive oil or butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant.
- Simmer Sauce: Pour the blended red pepper mixture into the skillet. Stir in Parmesan, salt, pepper, and optional red pepper flakes. Simmer for 5-6 minutes.
- Add Chicken: Mix in the pulled rotisserie chicken and heat until warmed through.
- Combine: Toss the pasta into the sauce. If too thick, add reserved pasta water until desired consistency.
- Serve: Garnish with fresh herbs and extra Parmesan cheese, then enjoy hot!
Notes
Store leftovers in an airtight container for up to 3 days. This dish freezes well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian