Baked pasta with rotisserie chicken and shiitake mushrooms is my personal hero. It’s quick prep and cook time (under 30 minutes!) makes it easy enough for a weeknight meal, but has enough pizazz to be the star of your next dinner party. And the flavour — oh my gosh! Don't get me started on that!
You can roast your own chicken breast for this recipe or just use store-bought rotisserie chicken. It's is an absolute life saver! Rotisserie chicken provide layers of flavour without the hassle of roasting an entire chicken, and whatever you don’t use in the recipe you’re preparing can be turned into a delicious and flavourful chicken salad. I use white meat in this pasta, but feel free to sub out dark meat if that’s what you prefer.
Now, let's get real. Chicken aside, the main flavour in this pasta comes from the mix of shiitake mushrooms, which are earthy and warm, and asiago cheese, which is a little nutty. The way they play off of each other — and mix with the sherry vinegar! — is absolute heaven. I don't even know how to describe it in words. I guess you will have to try it and see for yourself 😉
This is definitely a lighter pasta dish, as it has no heavy sauce dragging it down. But what sets it over the edge is the sprinkle of fresh basil right at the end. So so perfect for spring!