A quick and easy rotisserie chicken rigatoni pasta recipe perfect for using up leftovers. Featuring sautéed vegetables, heavy cream, and a touch of Italian seasoning, this dish is both satisfying and flavorful.
Step 1: Cut up around 2 cups of rotisserie chicken.
Step 2: Chop 1/4 red onion, 1/2 cup mushrooms, 2-3 garlic cloves, and 1/2 cup of cherry tomatoes (adjust to your liking).
Step 3: Boil 8 oz of rigatoni pasta according to directions in highly salted water.
Step 4: Add 2 tbsp of garlic butter to a pan and heat.
Step 5: Add veggies to the pan and sauté for 2-3 minutes.
Step 6: Add 2 cups of heavy cream to the pan and stir until it starts to thicken.
Step 7: Add in 1.5 cups of shredded parmesan (adjust to your liking).
Step 8: Add in a splash of white cooking wine.
Step 9: Season to taste with Italian herb seasoning, Cajun seasoning, and black pepper.
Step 10: Add in 2 cups of raw spinach and stir.
Step 11: Add in the rotisserie chicken and rigatoni pasta and stir.
Step 12: Add in a little shredded mozzarella and stir. Enjoy!
