Creamy Rotisserie Chicken and Spinach Pasta with Apple

1.Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining. Set aside.

2.While pasta cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add diced red bell pepper and apple, and sauté for 5-7 minutes until softened.

3.Add minced garlic and dried thyme to the skillet, and cook for another minute until fragrant.

4.Stir in the shredded rotisserie chicken and fresh spinach. Cook until the spinach is wilted, about 2-3 minutes.

5.Pour in the chicken broth and heavy cream. Bring to a gentle simmer and cook for 3-5 minutes, allowing the sauce to thicken slightly.

6.Stir in the grated Parmesan cheese until melted and smooth. Season the sauce with salt and freshly ground black pepper to taste.

7.Add the cooked and drained pasta to the skillet with the sauce. Toss to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.

8.Serve immediately, garnished with additional Parmesan cheese if desired.