One Pot Shredded Chicken Pasta (w/ Rotisserie Chicken)
If you have 30 minutes, you have time to get this Shredded Chicken Pasta on the table for dinner (with minimal effort)! This one pan dinner recipe is made with rotisserie chicken to keep things simple, plus it's packed with flavor from cajun seasoning, garlic, and crushed tomatoes. Finish it off with some cream and parmesan to give it the comfort food vibes every pasta deserves.
Servings: 6
Calories: 555kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- ½ medium onion diced (about 1 cup)
- 1 tablespoon garlic minced
- 2 teaspoon cajun seasoning like Tony Chachere's brand
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon ground pepper
- 1 (28 ounce) can crushed tomatoes
- 4 cups chicken broth plus more if needed
- ½ cup heavy cream
- 1 lb tubular pasta like penne, ziti, etc
- 3 cups rotisserie chicken shredded
- ½ - 1 cup parmesan cheese about ½ - 1 ounce
Instructions
- Heat a large pot or dutch oven over medium high heat, then add the oil. Once it is hot, add the onion and saute until it is translucent, about 3-4 minutes.1 tablespoon olive oil, ½ medium onion
- Add the minced garlic, cajun seasoning, dried thyme, kosher salt, and pepper.. Cook for 30 seconds, stirring constantly.1 tablespoon garlic, 2 teaspoon cajun seasoning , 1 teaspoon dried thyme, 1 teaspoon kosher salt, ½ teaspoon ground pepper
- Pour in the crushed tomatoes and cook the mixture for another 30 seconds, stirring well.1 (28 ounce) can crushed tomatoes
- Add the chicken broth, heavy cream, and uncooked pasta. Turn the heat to high and bring to a boil. Once it is boiling, cover the pot and reduce the heat until it is simmering (for my oven that is low heat, but your burner may be a bit different). Simmer for 15 minutes.4 cups chicken broth, ½ cup heavy cream, 1 lb tubular pasta
- After 15 minutes, remove the lid and add the chicken. Stir well and continue simmering uncovered for about 5 minutes, until the chicken is warmed through and the pasta is al dente (tender but with a slight chewiness).3 cups rotisserie chicken
- Remove the pot from the stove and add the parmesan cheese to taste (I go for the whole 1 cup, but use as much as you like for flavor). The sauce may be a little loose at this point, but it will thicken up as it cools. Serve warm with extra parm or fresh thyme on top.½ - 1 cup parmesan cheese
Notes
Tips & Tricks
- Shred the rotisserie chicken while its warm to make the job twice as fast and easy.
- During the last 5 minutes of cooking time, if you notice the pot is getting a little bit dry you can add an additional ¼ - ½ cup of broth.
- For an extra quick meal, buy the chicken already shredded! Several grocery stores offer this now.
Nutrition
Calories: 555kcal | Carbohydrates: 60g | Protein: 38g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 99mg | Sodium: 1486mg | Potassium: 476mg | Fiber: 3g | Sugar: 4g | Vitamin A: 774IU | Vitamin C: 1mg | Calcium: 253mg | Iron: 2mg
