This easy weeknight pasta brings together tender chicken, tangy tomatillo sauce, and creamy queso blanco for a bold, comforting dish that’s ready in no time. It’s perfect for using up leftover rotisserie chicken and makes a satisfying dinner with minimal fuss.
Ingredients
| Ingredient | Amount |
|---|---|
| Gemelli pasta (or fettuccine/penne) | 1 (16-ounce) package |
| White queso blanco cheese sauce | 1 (15-ounce) can (e.g., Rico’s®) |
| Tomatillo cooking sauce | 1 (12-ounce) jar (e.g., Herdez®) |
| Cooked chicken, cubed | 1 pound |
| Grated Parmesan cheese | ¼ cup, or to taste |
Instructions
1. Cook the Pasta
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8–10 minutes, stirring occasionally, until al dente. Drain and set aside.
2. Make the Sauce
In a medium saucepan over medium-high heat, combine queso blanco and tomatillo sauce. Stir until smooth and well blended. Add cubed chicken and heat for 5–10 minutes until warmed through. Remove from heat.
3. Combine & Heat Through
Return drained pasta to the pot. Pour the warm sauce mixture over the pasta and stir gently to coat. Cook over medium heat for 3–5 minutes until everything is heated through.
4. Serve & Garnish
Serve immediately, topped with grated Parmesan cheese to taste.
Tip
For an even quicker prep, use leftover rotisserie chicken. This dish is creamy, flavorful, and perfect for busy evenings when comfort is key.