Tuscan Chicken Pasta

Rotisserie chicken, artichoke hearts, and pesto are tossed with pasta in this Tuscan chicken pasta dish perfect for dinner parties.

• Preparation Time: 15 mins
• Cooking Time: 27 mins
• Total Time: 42 mins
• Calories: 563 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• ¼ teaspoon red pepper flakes
• 2 (14 ounce) cans artichoke hearts, drained
• 1 ¼ cups sliced fresh mushrooms
• 1 cup shredded Parmesan cheese
• 2 tablespoons chicken broth, or as needed (Optional)
• 1 pound bow-tie pasta
• 1 bunch fresh asparagus, cut into 1-inch pieces
• 1 cooked rotisserie chicken, shredded
• ⅓ cup pesto, or to taste

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, about 9 minutes. Add asparagus and cook until pasta is tender yet firm to the bite, about 3 minutes more; drain.

Step 2

Heat olive oil in a large skillet over medium heat; cook and stir mushrooms, red bell pepper, and garlic until tender, 5 to 10 minutes. Reduce heat and stir in chicken, artichoke hearts, pesto, salt, and red pepper flakes; cook and stir until heated through, about 5 minutes.

Step 3

Mix pasta and asparagus into chicken mixture, adding chicken broth if some moisture is needed. Sprinkle Parmesan cheese over the top.