Everything Bagel Pasta

The last full week of school was chaotic and full of goodbyes. Everyone was saying goodbye to favorite teachers and making summer plans. I finished with straight A's and felt proud but also a little sad to leave my favorite science teacher. During lunch Jada and I promised to eat lunch together every day next year and help each other with homework.

Monday I made pasta with rotisserie chicken and fresh herbs. It stretched into three meals again and Jamal asked for the recipe for the first time. Kayla helped me shred the chicken and kept tasting the sauce, saying it tasted like summer already.

On Wednesday I said goodbye to my favorite teacher. She told me to keep dreaming big and that she'd be watching for my name one day. I felt a lump in my throat walking out of her classroom.

Thursday I helped Mama organize the pantry for summer. We found old pictures from before the flood and looked at them together. She hugged me and said I was her steady one.

Saturday MawMaw Shirley hugged me extra tight and said eighth grade was just the beginning. We made a small gumbo and she watched me stir with proud eyes.

At night I sat with my notebook. Thirteen had been full of growth, arguments, laughs, and steady stirring. I was ready for summer and whatever came after. I wasn't rushing the transition. I was letting the roux simmer with hope and steady hands.

That Monday pasta felt like more than just dinner — it was the taste of something shifting, something good settling in. I wanted a recipe that was easy enough to stretch across the week but bold enough to feel like a celebration, and this Everything Bagel Pasta with rotisserie chicken was exactly that. When Jamal asked for the recipe and Kayla kept sneaking bites of the sauce, I knew it had earned a permanent spot in our rotation — the kind of dish you make when you’re proud of yourself and just want to sit in that feeling for a little while longer.

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4

Ingredients

12 oz linguine or spaghetti
2 cups shredded rotisserie chicken
3 tablespoons everything bagel seasoning
4 oz cream cheese, softened and cubed
3 cloves garlic, minced
1 medium shallot, thinly sliced
2 tablespoons olive oil
1/2 cup reserved pasta water
1/4 cup grated Parmesan cheese
2 tablespoons fresh chives, chopped
2 tablespoons fresh flat-leaf parsley, chopped
Salt and black pepper to taste

Instructions

Cook the pasta. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Before draining, reserve 1/2 cup of pasta water, then drain and set pasta aside.
Sauté the aromatics. In a large skillet over medium heat, warm the olive oil. Add the shallot and cook for 2–3 minutes until softened. Add the garlic and cook for 1 minute more, stirring frequently so it doesn’t burn.
Build the sauce. Reduce heat to medium-low. Add the cream cheese and 1/4 cup of the reserved pasta water to the skillet, stirring until the cream cheese melts into a smooth, creamy sauce. Add more pasta water a splash at a time if the sauce feels too thick.
Season boldly. Stir in 2 tablespoons of the everything bagel seasoning and a pinch of black pepper. Taste and adjust salt as needed, keeping in mind the seasoning blend already contains salt.
Add the chicken and pasta. Add the shredded rotisserie chicken to the skillet and toss to coat. Add the drained pasta and toss everything together until well combined and evenly coated in the sauce.
Finish and serve. Remove from heat. Sprinkle with Parmesan, fresh chives, and parsley. Dust the tops of each bowl with the remaining tablespoon of everything bagel seasoning for extra crunch and flavor. Serve warm.

Nutrition (per serving)

Everything Bagel Pasta — The Recipe That Tasted Like Summer Already