This simple weeknight pasta combines tender chicken, zesty tomatillo sauce, and creamy queso blanco for a bold and comforting meal that comes together fast. It’s an excellent way to use up leftover rotisserie chicken and makes a satisfying dinner with minimal effort.
🧾 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
- Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook for 8–10 minutes, stirring occasionally, until al dente. Drain and set aside. - Prepare the Sauce
In a medium saucepan over medium heat, combine the queso blanco and tomatillo sauce. Stir until smooth and fully blended. Add the cubed chicken and cook for 5–10 minutes, until heated through. Remove from heat. - Combine and Heat
Return the drained pasta to the pot. Pour in the warm sauce mixture and stir gently to coat the pasta evenly. Cook over medium heat for 3–5 minutes until hot throughout. - Serve and Garnish
Serve immediately, topped with grated Parmesan cheese to taste.
💡 Tip
For extra convenience, use leftover rotisserie chicken. This creamy, flavorful pasta is the perfect comfort food for busy nights.
