One-Pot Rotisserie Chicken Pasta
A comforting one-pot meal that combines tender rotisserie chicken, al dente pasta, and rich marinara sauce for a quick and satisfying dinner.
Ingredients
Main Ingredients
- 2 cups rotisserie chicken, shredded
- 1 Tbsp olive oil
- 1 medium yellow onion, minced
- 3 cloves garlic, minced
- 16 oz dried pasta (penne or fusilli) Substitute with your preferred pasta shape
- 24 oz jar of marinara sauce
- 3 cups chicken broth Use the empty marinara jar to measure
- 1 tsp Italian seasoning
- to taste Salt & pepper
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- optional fresh parsley or basil, minced, for garnish
Instructions
Preparation
- Heat olive oil in a large pot over medium heat. Add minced onion and cook for about 3 minutes until translucent and fragrant.
- Incorporate minced garlic and sauté for another minute.
- Stir in the shredded rotisserie chicken, sprinkle with salt, pepper, and Italian seasoning. Cook for about 2 minutes to warm the chicken.
Cooking
- Pour in the marinara sauce, fill the empty jar with chicken broth, and add it to the pot. Stir well and bring to a gentle boil.
- Once boiling, add the dried pasta. Cover and reduce heat to a simmer. Cook for 10-12 minutes, stirring occasionally until pasta is al dente.
- When pasta is cooked, stir in the Parmesan cheese and half of the mozzarella. Allow to melt and integrate with the sauce.
- Sprinkle the remaining mozzarella over the top, cover, and let it cook for an additional 2-3 minutes until cheese is melted and bubbling.
- Remove from heat, garnish with fresh parsley or basil if desired, and serve warm.
Notes
Choose pasta shapes like penne or fusilli that hold sauce well. Feel free to add vegetables like spinach or bell peppers for extra nutrition. For spice, incorporate red pepper flakes. This dish can be made ahead and reheats beautifully. A splash of cream can create an extra creamy sauce if desired.