Creamy Chicken Tomatillo Pasta
This quick and flavorful pasta dish combines juicy chicken, zesty tomatillo sauce, and velvety queso blanco for a deliciously comforting meal—perfect for busy weeknights. It’s a great way to use up leftover rotisserie chicken with minimal prep and maximum flavor.
| Ingredient | Amount |
|---|---|
| Gemelli pasta (or penne/fettuccine) | 1 (16 oz) package |
| White queso blanco cheese sauce | 1 (15 oz) can (e.g., Rico’s®) |
| Tomatillo cooking sauce | 1 (12 oz) jar (e.g., Herdez®) |
| Cooked chicken, cubed | 1 pound |
| Grated Parmesan cheese | ¼ cup, or as desired |
Bring a large pot of salted water to a boil. Add the pasta and cook for 8–10 minutes or until al dente. Drain well and set aside.
In a medium saucepan over medium heat, combine the queso blanco and tomatillo sauce. Stir until the mixture is smooth and creamy. Add the cubed chicken and cook for 5–10 minutes until fully heated through. Remove from heat.
Place the drained pasta back into the pot. Pour the warm sauce over the pasta and stir gently to combine. Heat for an additional 3–5 minutes over medium heat until the dish is fully warmed through.
Dish up the pasta immediately, and sprinkle with Parmesan cheese to your liking.
To save even more time, use pre-cooked or leftover rotisserie chicken. This creamy, tangy dish is perfect for weeknights when you need something hearty and satisfying with minimal effort.
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