Ingredients
Scale
- 8 ounces uncooked pasta
- 2 tablespoons butter
- 1/2 tablespoon flour
- 3–4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1/3 cup dry white wine or chicken broth
- 1 cup heavy/whipping cream
- 1/3 cup sun-dried tomatoes
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 2 cups cooked/rotisserie chicken, shredded
- 1/3 cup freshly grated parmesan cheese + more for serving
- 1 small handful fresh basil, torn or chopped
- Salt & pepper to taste
Instructions
- Boil a salted pot of water for the pasta and cook it al dente according to package directions.
- When the pasta is about 10 minutes away from being done, add the butter to a skillet over medium heat. Once it melts, sprinkle in the flour and cook for about a minute, stirring often.
- Add in the garlic, tomato paste, and wine. Give it a good stir and let it bubble for about one minute.
- Whisk in the cream, then stir in the sun-dried tomatoes, oregano, red pepper flakes, and chicken. Cook it for a few minutes until the sauce has thickened to your liking.
- Stir in the parmesan and basil, then take the skillet off the heat. Season generously with salt and pepper.
- Before draining the pasta, reserve some of the hot pasta water. Add the drained pasta to the skillet and toss until coated. If needed, pour in a splash of the hot pasta water to thin the sauce. Serve immediately with more parmesan if desired.
Notes
- I don’t recommend substituting the heavy cream for milk or half-and-half, as the tomato in the sauce can cause it to curdle and make the sauce thinner.
- Use rotisserie chicken for ease, or swap in grilled chicken if you prefer a smoky flavor.
- Serve with a side of garlic bread or a crisp salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American