How To Make Blackened Rotisserie Chicken Pasta Recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and provides a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Remove meat from rotisserie chicken, leaving skin behind.

Add chicken meat to a pot and add 1 can of cream of mushroom soup.

Submerge chicken with water and let it simmer on the stove until tender.

Melt 2 teaspoons of European butter in a pan.

Add chopped bell peppers and onions to the pan and sauté until translucent, keeping some crunch.

Boil salted water for pen pasta and cook for 10-11 minutes until al dente.

Melt 1 stick of European butter (1/2 cup) in the pan.

Add 3 tablespoons of flour to the melted butter and mix to form a roux.

Incorporate 2 cups of half and half into the roux and bring to a simmer, stirring constantly to avoid burning.

Add 1 cup of shredded parmesan cheese and 1 cup of shredded Swiss cheese to the sauce and mix until melted and thickened.

Add sautéed vegetables to the cheese sauce and mix well.

Strain the chicken mixture to remove excess water, keeping the flavor.

Incorporate the strained chicken into the sauce.

Add cooked pen pasta to the sauce and mix thoroughly.

Reserve 1/4 to 1/2 cup of pasta water and add it to the sauce to loosen if necessary.

Season the sauce with blackening spice (about 1/4 teaspoon) and adjust seasoning to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens