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Creamy Romesco Rotisserie Chicken Pasta

Rigatoni and shredded rotisserie chicken in a smoky blender romesco sauce loosened with cream and starchy pasta water.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Spanish-Italian inspired
Calories: 740
Ingredients Method

Ingredients
  

  • For the Romesco
  • 1 jar 12 oz / 340g roasted red peppers, drained and patted dry
  • 1/2 cup 70g blanched or toasted almonds
  • 2 garlic cloves
  • 1 slice about 30g day-old bread, torn
  • 2 tablespoons 30ml sherry vinegar or red wine vinegar
  • 1 teaspoon smoked paprika
  • 1/3 cup 80ml olive oil
  • 1/2 teaspoon salt
  • For the Pasta
  • 12 oz 340g rigatoni, penne, or fusilli
  • 3 cups about 400g shredded rotisserie chicken, skin removed
  • 3/4 cup 180ml heavy cream
  • 1/2 cup 50g grated Parmesan, plus more for serving
  • Salt and black pepper to taste
  • 2 tablespoons 8g fresh parsley, chopped, for serving

Method
 

  1. Bring a large pot of salted water to a boil. Cook the pasta until just al dente, typically 1 minute less than the package says. Reserve 1 cup (240ml) of the cooking water, then drain.
  2. While the pasta cooks, add the roasted peppers, almonds, garlic, bread, vinegar, paprika, olive oil, and salt to a blender. Blend for about 1 minute, until thick and mostly smooth with a little texture from the almonds.
  3. Scrape the romesco into a large skillet over medium-low heat. Warm it for 2 minutes, stirring, until it smells toasty and the surface looks glossy.
  4. Pour in the cream and stir. Bring to a gentle simmer for 2 to 3 minutes, until the sauce turns a deeper coral and coats the back of a spoon.
  5. Add the shredded chicken and stir for 2 minutes, until warmed through and coated.
  6. Add the drained pasta and toss. Pour in 1/4 cup (60ml) of the reserved water and stir vigorously for 30 seconds. Add more water by the tablespoon until the sauce looks smooth, glossy, and clings to the pasta without pooling.
  7. Remove from the heat. Stir in the Parmesan, taste, and add salt and pepper as needed.
  8. Serve immediately, topped with parsley and extra Parmesan.