Rotisserie Chicken Pasta in 20 Minutes

Instructions:

1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente. Note: Don't overcook, as it will soften more in the sauce.
2. Scoop out about a cup of the cloudy pasta water before draining. Note: This is your insurance policy for the sauce texture.
3. Place a large skillet over medium heat. Add the butter and olive oil.
4. Once the butter is foamy, stir in the minced garlic. Sauté for 1-2 minutes until fragrant and pale gold.
5. Pour in the heavy cream. Stir in the dried oregano, salt, and black pepper.
6. Let the mixture simmer gently for 3-4 minutes until it thickens slightly.
7. Whisk in the Parmesan cheese until the sauce is smooth.
8. Add the shredded rotisserie chicken to the pan, stirring to coat.
9. Fold in the cooked pasta and the reserved pasta water.
10. Toss over medium low heat for 2 minutes until the sauce clings to the noodles. Stir in fresh parsley just before removing from heat.