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High Protein Rotisserie Chicken Creamy Tuscan Pasta - Comforting, Fast, and Flavor-Packed

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Rotisserie chicken: About 3 cups shredded (white and dark meat mixed is best).
  • Pasta: 12 ounces short pasta like penne, rigatoni, or rotini; or use fettuccine.
  • Olive oil: 2 tablespoons (use some oil from the sun-dried tomatoes for extra flavor).
  • Garlic: 4–5 cloves, minced.
  • Sun-dried tomatoes: 1/2 cup, sliced (oil-packed preferred).
  • Baby spinach: 4 cups, loosely packed.
  • Chicken broth or stock: 1 cup, low sodium.
  • Half-and-half or light cream: 1 cup (or use 3/4 cup heavy cream + 1/4 cup milk).
  • Greek yogurt (optional for extra protein): 1/2 cup, plain, 2% or 0%.
  • Parmesan cheese: 1/2 cup freshly grated, plus more for serving.
  • Onion or shallot: 1 small, finely chopped (optional but nice).
  • Red pepper flakes: 1/4–1/2 teaspoon, to taste.
  • Italian seasoning or dried basil/oregano: 1 teaspoon.
  • Lemon: 1, for zest and a squeeze of juice.
  • Salt and black pepper: To taste.

Method
 

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente. Reserve 1 cup of pasta water, then drain.
  2. Shred the chicken: While pasta cooks, remove skin and bones from the rotisserie chicken. Shred into bite-size pieces and set aside.
  3. Sauté aromatics: In a large skillet, heat 2 tablespoons oil over medium heat. Add onion (if using) and cook 2–3 minutes until soft. Add garlic and red pepper flakes; cook 30 seconds until fragrant.
  4. Build the base: Stir in sun-dried tomatoes and Italian seasoning. Cook 1 minute, letting the tomatoes warm and release flavor.
  5. Add liquids: Pour in chicken broth and bring to a gentle simmer. Reduce heat to medium-low and stir in half-and-half. Let it bubble softly for 2–3 minutes to thicken slightly.
  6. Melt in cheese: Add Parmesan, stirring until smooth. If the sauce seems thick, splash in some reserved pasta water.
  7. Boost the protein (optional): If using Greek yogurt, whisk it in a small bowl with a ladle of warm sauce, then stir back into the skillet. Keep the heat low to prevent curdling.
  8. Add chicken and greens: Fold in shredded chicken and spinach. Stir until the spinach wilts and the chicken warms through, 1–2 minutes.
  9. Toss with pasta: Add drained pasta to the skillet and toss until everything is coated. Use reserved pasta water, a little at a time, to loosen the sauce as needed.
  10. Finish: Grate in lemon zest and add a small squeeze of lemon juice. Season with salt and black pepper to taste. Serve hot with extra Parmesan.