Ingredients
Equipment
Method
Instructions
- Cook the Pasta: Get a large pot of salted water boiling and cook your pasta according to the package directions until it's just al dente. Once it's done, drain it and set it aside, reserving about half a cup of the starchy pasta water.
- Start the Sauce: While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add your minced garlic and cook for about 30-60 seconds until it’s fragrant, being careful not to let it brown.
- Build the Cream Sauce: Pour in the heavy cream and chicken broth, stir to combine with the garlic. Let the mixture come to a gentle simmer and cook for about 5 minutes until it starts to thicken slightly. Season with salt and pepper.
- Add the Stars: Stir in the shredded rotisserie chicken and the fresh spinach. Keep stirring gently until the spinach has completely wilted into the sauce, which takes about a minute or two.
- Bring It All Together: Add the cooked and drained pasta to the skillet with the sauce. Toss everything together until the pasta is evenly coated. If the sauce seems too thick, add a splash of the reserved pasta water.
- Finish and Serve: Turn off the heat and stir in the freshly grated Parmesan cheese. Taste and adjust the seasoning if needed. Serve hot, with extra Parmesan on top if desired.
Notes
For the best results, use freshly grated Parmesan cheese from a block. Reserve some starchy pasta water to thin the sauce if it gets too thick. Don't overcook the spinach; add it at the end just until it wilts. Substitutions like peas, broccoli, or mushrooms for spinach are great variations. A pinch of red pepper flakes can add heat, and a squeeze of lemon juice can brighten the flavor.