One-Pot Rotisserie Chicken Florentine Pasta (20-Minute Stovetop)

How to Make One-Pot Rotisserie Chicken Florentine Pasta (20-Minute Stovetop)

1. 1

   Step 1: Sauté garlic

   Heat the olive oil in a large, heavy-bottomed skillet or shallow pot over medium heat. Add the minced garlic and cook, stirring, until fragrant and lightly golden, about 30–60 seconds; be careful not to let it burn.

   For this step

   • 1 tbspextra-virgin olive oil
   • 3 clovesgarlic, minced
   
2. 2

   Step 2: Add pasta and liquids

   Pour the dry pasta into the pot and add the chicken broth, heavy cream, and kosher salt. Increase heat to high and bring to a rapid simmer, using a wooden spoon to scrape any browned bits from the bottom so the pasta cooks evenly.

   For this step

   • 12 ozdry short pasta (penne, rigatoni or fusilli)
   • 2 1/2 cupslow-sodium chicken broth
   • 1/2 cupheavy cream (or half-and-half for a lighter version)
   • 1 tspkosher salt
   
3. 3

   Step 3: Simmer until pasta is al dente

   Reduce heat to medium-high so the mixture maintains a gentle boil and stir every 1–2 minutes to prevent sticking. Cook uncovered until the pasta is just al dente and most of the liquid has reduced to a silky sauce, about 8–10 minutes depending on pasta shape.
   
4. 4

   Step 4: Fold in chicken, spinach and cheese

   Stir in the shredded rotisserie chicken, packed baby spinach, grated Parmesan, and freshly ground black pepper. Cook 1–2 minutes more until the chicken is heated through and the spinach has wilted, stirring so the cheese melts into the sauce and everything is well combined.

   For this step

   • 1/2 tspfreshly ground black pepper
   • 2 cupsshredded rotisserie chicken (skin removed)
   • 4 cupsbaby spinach (packed)
   • 1 cupgrated Parmesan cheese
   
5. 5

   Step 5: Adjust and serve

   Taste and adjust seasoning with more salt and pepper if needed. Serve immediately in bowls, finishing with an extra sprinkle of Parmesan if desired for a bright, creamy weeknight meal with minimal cleanup.
   

1. Heat the olive oil in a large, heavy-bottomed skillet or shallow pot over medium heat. Add the minced garlic and cook, stirring, until fragrant and lightly golden, about 30–60 seconds; be careful not to let it burn.
2. Pour the dry pasta into the pot and add the chicken broth, heavy cream, and kosher salt. Increase heat to high and bring to a rapid simmer, using a wooden spoon to scrape any browned bits from the bottom so the pasta cooks evenly.
3. Reduce heat to medium-high so the mixture maintains a gentle boil and stir every 1–2 minutes to prevent sticking. Cook uncovered until the pasta is just al dente and most of the liquid has reduced to a silky sauce, about 8–10 minutes depending on pasta shape.
4. Stir in the shredded rotisserie chicken, packed baby spinach, grated Parmesan, and freshly ground black pepper. Cook 1–2 minutes more until the chicken is heated through and the spinach has wilted, stirring so the cheese melts into the sauce and everything is well combined.
5. Taste and adjust seasoning with more salt and pepper if needed. Serve immediately in bowls, finishing with an extra sprinkle of Parmesan if desired for a bright, creamy weeknight meal with minimal cleanup.