Ingredients:

  • 12 oz (340g) pasta (penne, rotini, or fettuccine recommended)
  • 2 cups (approx. 300g) shredded rotisserie chicken (skin and bones removed)
  • 2 tbsp (30g) unsalted butter
  • 3 cloves garlic, minced
  • 2 tbsp (15g) all-purpose flour
  • 2 cups (475ml) whole milk (or half-and-half for a richer sauce)
  • ½ cup (120ml) chicken broth (low sodium preferred)
  • 1 cup (100g) grated Parmesan cheese
  • 1 cup (115g) shredded mozzarella cheese (optional, for extra creaminess)
  • 1 tsp Italian seasoning
  • ½ tsp onion powder
  • Salt and freshly ground black pepper, to taste
  • 1 cup (85g) baby spinach or chopped broccoli (optional, for added veggies)
  • Chopped fresh parsley, for garnish

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve ½ cup of pasta water before draining. Drain pasta and set aside.
  2. Melt butter in a large skillet or saucepan over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds).
  3. Whisk in flour and cook for 1 minute to form a roux.
  4. Slowly whisk in milk and chicken broth until smooth. Bring to a gentle simmer, stirring constantly.
  5. Stir in Parmesan cheese, mozzarella cheese (if using), Italian seasoning, onion powder, salt, and pepper. Simmer for 3-4 minutes, stirring often, until the sauce thickens and cheese is melted. The sauce should coat the back of a spoon.
  6. Add shredded rotisserie chicken and spinach or broccoli (if using) to the sauce. Cook until spinach is wilted, or broccoli is heated through.
  7. Stir in cooked pasta and toss to coat evenly. Add reserved pasta water, a tablespoon at a time, as needed to loosen the sauce and achieve your desired consistency.
  8. Garnish with chopped parsley and extra Parmesan cheese, if desired. Serve hot and enjoy!