Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 tablespoon Italian seasoning
- 6 cloves garlic, minced
- 3/4 cup chopped sun-dried tomatoes
- 1 1/2 cups chicken broth
- 2 cups heavy cream
- 1 1/2 cups shredded Parmesan
- 1 teaspoon white wine vinegar
- 2 cups shredded rotisserie chicken
- 8 ounces rigatoni or penne, cooked al dente
- 1/3 cup julienne-cut fresh basil
- Kosher salt
- fresh cracked black pepper
Instructions
- Heat olive oil in a large saute pan over medium heat.
- Add garlic, Italian seasoning, and a couple pinches of salt and pepper. Cook, frequently stirring for about 30 seconds.
- Stir in a few splashes of chicken broth until it cleans the bottom of the pan. Be sure to scrape all the yummy bits off the bottom.
- Add sun-dried tomatoes, heavy cream, chicken broth, Parmesan cheese, and a couple pinches of salt and pepper.
- Cook for a couple minutes over medium-low heat until the cheese is melted. Bring it to a simmer and gently simmer until the sauce thickens slightly. Add white wine vinegar.
- Stir in rotisserie chicken and pasta. Cook for a couple minutes until warmed through. Season to taste with salt and pepper.
- Top with fresh basil and enjoy!
Notes
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- Sun-Dried Tomatoes. Opt for jarred sun-dried tomatoes packed in oil for extra richness. Sautéing them with garlic adds an intense, tangy flavor to the sauce.
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- Simmer Sauce. Let the creamy sauce simmer for a few minutes to thicken and intensify the flavors. Heavy cream, Parmesan, and seasonings come together beautifully when given time to meld.
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- Garnish. Finish with plenty of fresh basil, cracked pepper, and extra Parmesan for a vibrant, flavorful touch that makes the dish feel complete.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the pasta
- Calories: 354
- Sugar: 2.4 g
- Sodium: 465.1 mg
- Fat: 19.6 g
- Carbohydrates: 24.4 g
- Fiber: 1.4 g
- Protein: 19.6 g
- Cholesterol: 71.9 mg
