This is an easy pasta dish and using your favorite store bought rotisserie chicken takes time off the cooking process while adding a tasty, tender protein to the dish. Add some fresh basil to finish off the dish for a tasty, hearty weeknight meal.

Easy Weeknight Pasta Dinner

Serves 4-6

Ingredients:

for pasta:

  • 1 pound favorite short pasta
  • 1 favorite store bought rotisserie chicken, meat shredded
  • 2 medium zucchini squash, 1/2 inch dice
  • 2 medium yellow squash, 1/2 inch dice
  • 3 shallots, thinly sliced
  • olive oil for roasting
  • 3 tablespoons Italian seasoning
  • Kosher salt and pepper
  • 1 teaspoon garlic powder
  • Crushed red pepper
  • 1/2 cup grated parmesan, plus shaved parm for serving
  • 1 bunch fresh basil, julienned, plus leaves for garnish

for béchamel:

  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 2 cups heated whole milk
  • Kosher salt and pepper

Directions:

for roasted vegetables:

Preheat oven to 425. Line a baking sheet with parchment paper. Toss the zucchini, squash and shallots in olive oil to coat about 3-4 tablespoons) and spread out evenly on baking sheet. Season generously with salt, pepper, garlic powder and Italian seasoning. Roast for about 20 minutes until tender and beginning to brown on edges, tossing once halfway through. While vegetables are roasting, prepare your Béchamel and boil pasta to al dente according to package directions.

for Béchamel:

Melt the butter in a heavy-bottomed saucepan. Stir in the flour and whisk constantly, until the paste cooks and bubbles a bit without browning (a couple of minutes). Gradually add the hot milk, continuing to whisk as the sauce thickens bringing it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for an additional 2 to 3 minutes. Remove from the heat, cover and keep warm while you prepare pasta.

assemble pasta:

Drain pasta and transfer back to cooking pan along with prepared Béchamel and grated parmesan. Gently fold in roasted vegetables, basil and shredded chicken and season with crushed red pepper. Divide in bowls and garnish with fresh shaved parmesan and basil leaves as desired. Enjoy!