Q1: What is the best way to use up a rotisserie chicken?

A rotisserie chicken is a fantastic shortcut for so many meals! This pasta recipe is a perfect example. You can also use the shredded meat for chicken salad, chicken tacos or quesadillas, a chicken noodle soup, or a creamy chicken casserole .

Q2: Can I make this dish ahead of time for a party?

Yes, this is a perfect make-ahead dish, especially if you plan to serve it as a baked casserole (see the variation above). You can fully assemble the unbaked casserole, cover it tightly, and keep it in the refrigerator for up to 24 hours. When you are ready to bake, just pop it in the oven (you may need to add 10-15 minutes to the baking time).

Q3: What kind of olives are "Greek olives"? "

Greek olives" is a general term, but the most common and delicious choice for a dish like this one is the Kalamata olive . They are a deep purple color, almond-shaped, and have a wonderfully rich, fruity, and salty flavor.

Q4: Can I freeze this pasta dish?

Because this dish contains a dairy-based sauce, it is not an ideal candidate for freezing, as the texture of the sauce can sometimes become a bit grainy upon thawing and reheating.

Q5: Can I use a different kind of pasta instead of penne?

Of course! This rich and hearty sauce is fantastic with any medium pasta shape that has plenty of nooks and crannies to catch the sauce. Try it with rotini, rigatoni, large shells, or even orzo .

Creamy Greek Chicken Pasta (Easy 30-Minute Meal!)

The Best Creamy Greek Chicken Pasta (Easy 30-Minute Meal!)

A hearty and flavorful Greek-inspired chicken pasta bake. This one-pan (mostly) meal features a creamy sauce made with sautéed onions, chicken broth, and a simple roux. The sauce is loaded with shredded rotisserie chicken, marinated artichoke hearts, crumbled feta cheese, sun-dried tomatoes, and Greek olives. This savory mixture is then tossed with cooked penne pasta and likely baked until hot and bubbly.

Author: Grace

Ingredients

2 cups uncooked penne pasta
1/4 cup butter, cubed
1 large onion, chopped
1/4 cup all-purpose flour
1 (14.5-ounce) can reduced-sodium chicken broth
3 cups shredded rotisserie chicken
1 jar (7.5-ounces) marinated quartered artichoke hearts, drained
1 cup (4 ounces) crumbled feta cheese
1/2 cup chopped oil-packed sun-dried tomatoes
1/3 cup sliced pitted Greek olives
2 tablespoons minced fresh parsley

Instructions

Cook the pasta according to package directions until al dente.
While the pasta is cooking, melt the butter in a large ovenproof skillet over medium-high heat. Add the onion and cook, stirring, until tender.
Stir in the flour until blended, then gradually add the chicken broth. Bring the mixture to a boil.
Cook and stir for 2 minutes, or until the sauce has thickened.
Stir in the shredded chicken, artichoke hearts, feta cheese, sun-dried tomatoes, and olives.
(Final steps inferred as they were missing from the article)
Drain the cooked pasta and add it to the skillet with the chicken and sauce mixture. Stir to combine.
Transfer the ovenproof skillet to a preheated 375°F oven.
Bake for 15-20 minutes, until the casserole is hot and bubbly.
Sprinkle with fresh parsley before serving.

Notes

Note: The final baking instructions were not provided in the original article and have been inferred based on the use of an ‘ovenproof skillet’ and standard casserole preparation.
This recipe is a quick and easy meal, using shortcuts like pre-cooked rotisserie chicken and jarred artichoke hearts.
The sauce is a simple stovetop cream sauce thickened with a classic roux (butter and flour).

Find it online: https://www.eatswithsoul.com/greek-chicken-pasta/