1 box (14.5 oz) penne pasta, cooked
about 3 cups sliced rotisserie chicken
1 cup chopped onions
2 cups sliced mushrooms
1 head of roasted garlic, coarsely chopped
1 tablespoon butter
1 tablespoon olive oil
1 cup marinated artichoke hearts
1 tablespoon capers
1/4 cup sake or white wine
4 oz. softened cream cheese
1/4 cup chopped parsley
Cook pasta according to package directions. Reserve 3 to 4 cups of the pasta water.
Saute the roasted garlic, sliced mushrooms and chopped onions in the tablespoon each of butter and olive oil in a hot pan. When the onions and mushrooms are wilted, add the artichoke hearts, capers and sake or white wine.
Soften the cream cheese in a bowl in the microwave for about 30 seconds. Stir. Add to the sauce with the sliced chicken and stir until thoroughly combined, adding pasta water as needed to make the sauce soupy. Add salt and pepper to taste. Top with chopped parsley.