There’s nothing better than a quick and delicious meal that comes together in no time, and this Creamy Rotisserie Chicken Pasta is exactly that.
It’s the perfect way to use up leftover rotisserie chicken while creating a hearty, comforting dish the whole family will love.
With a creamy, cheesy sauce and tender pasta, this meal is bound to be a regular on your dinner rotation.
Ingredients
For this dish, you’ll need some rotisserie chicken, cooked pasta of your choice, butter, garlic, heavy cream, Parmesan cheese, chicken broth, and a touch of Italian seasoning.
A handful of fresh spinach or peas can be added for a pop of color and extra nutrients.
The beauty of this recipe is its flexibility—you can easily swap ingredients based on what you have on hand.
As usual, check the ingredients list on the recipe card at the end.
How to Make It
Start by boiling your pasta according to the package instructions.
While the pasta cooks, melt butter in a large skillet over medium heat and add minced garlic.
Sauté for about a minute until fragrant, then pour in chicken broth and heavy cream, letting it simmer for a few minutes.
Once the sauce starts to thicken slightly, stir in Parmesan cheese and Italian seasoning.
Add in the shredded rotisserie chicken, letting it heat through in the sauce.
Finally, toss in the drained pasta, stirring everything together so the noodles are fully coated in the creamy sauce.
If you’re adding spinach or peas, mix them in at the end and let them soften for just a minute before serving.
Tips and Suggestions
- Want extra creaminess? Stir in a spoonful of cream cheese or a bit of shredded mozzarella.
- Make it lighter by using half-and-half instead of heavy cream.
- Boost the flavor with a pinch of red pepper flakes or a squeeze of fresh lemon juice before serving.
- Storage tip: Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove with a splash of broth or milk to revive the creamy texture.
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Creamy Rotisserie Chicken Pasta
Ingredients
- 2 cups shredded rotisserie chicken
- 12 oz pasta penne, fettuccine, or your favorite
- 2 tbsp butter
- 2 cloves garlic minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup Parmesan cheese grated
- 1 tsp Italian seasoning
- 1 cup fresh spinach or peas optional
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add garlic and sauté for about 1 minute.
- Pour in chicken broth and heavy cream, simmering for 3-4 minutes until slightly thickened.
- Stir in Parmesan cheese and Italian seasoning, mixing well.
- Add shredded rotisserie chicken, stirring to combine and heating through for 2-3 minutes.
- Toss in cooked pasta, coating it well with the sauce.
- If using, add spinach or peas and cook for another minute until softened.
- Season with salt and pepper to taste. Serve warm and enjoy!
