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Creamy Tomato Shells with Rotisserie Chicken

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course dinner, Entree
Cuisine American, Italian
Servings 6

Ingredients
  

  • 1.5 oz Parmesan cheese, finely shredded
  • 8 oz cream cheese, cubed at room temperature
  • 2 cups shredded rotisserie chicken
  • 3 cups baby spinach packed, roughly chopped
  • 8 oz medium shell pasta uncooked
  • 0.25 tsp crushed red pepper
  • 1.5 tsp dried Italian seasoning
  • 2 tsp kosher salt
  • 4 tsp fresh basil, chopped
  • 1 cup heavy cream
  • 4 cups chicken broth
  • 2 tbsp tomato paste
  • 1.5 oz sun-dried tomatoes
  • 2 tbsp sun-dried tomato oil
  • 2 cloves garlic
  • 1 medium onion

Instructions
 

  • Heat the reserved sun-dried tomato oil in a large Dutch oven over medium heat. Add the onion and garlic; cook, stirring often, until softened (about 3-4 minutes).
  • Stir in sun-dried tomatoes and tomato paste, cooking until the paste deepens in color (about 2 minutes).
  • Pour in the chicken broth and heavy cream. Stir in basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Bring to a boil over medium-high heat.
  • Add uncooked pasta and cook, stirring occasionally, until al dente (about 10 minutes).
  • Stir in spinach, rotisserie chicken, cream cheese, and Parmesan. Cook until the cheeses melt and spinach wilts (about 5 minutes).
  • Ladle into bowls and garnish with extra Parmesan, basil, and crushed red pepper if desired.
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