Ingredients:

  • 1 lb (450g) Penne or Fusilli pasta
  • 1 tbsp (15ml) Salt (for boiling water)
  • 4 tbsp (56g) Unsalted butter
  • 4 cloves Garlic, minced
  • 2 cups (480ml) Heavy cream
  • 1 cup (100g) Freshly grated Parmesan cheese
  • 1/2 tsp (3g) Salt
  • 1/4 tsp (1g) Black pepper
  • 1/2 tsp (2g) Dried oregano
  • 3 cups (450g) Shredded rotisserie chicken, skin removed
  • 1/4 cup (15g) Fresh parsley, chopped
  • 1 tbsp (15ml) Lemon juice

Instructions:

  1. Bring a large pot of salted water to a rolling boil.
  2. Add the pasta and cook according to package instructions until al dente.
  3. Before draining, scoop out 1 cup (240ml) of the starchy pasta water and set it aside. Drain the rest of the pasta.
  4. Place your skillet over medium heat and melt the butter until it begins to foam.
  5. Add the minced garlic and sauté for 1–2 minutes until it smells fragrant and turns a pale golden color.
  6. Pour in the heavy cream and bring to a gentle simmer. Let it bubble for 3–5 minutes until it slightly thickens and reduces.
  7. Whisk in the Parmesan cheese, salt, pepper, and oregano. Stir constantly until the cheese is completely melted and the sauce is smooth.
  8. Turn the heat down to low. Fold in the shredded rotisserie chicken, stirring gently until the meat is warmed through.
  9. Add the cooked pasta to the skillet.
  10. Toss everything together, adding the reserved pasta water 1 tablespoon at a time if the sauce is too thick, until it reaches a silky, glossy consistency.
  11. Remove from heat and stir in the fresh parsley and lemon juice.