Rotisserie Chicken Pasta
This rotisserie chicken pasta checks all the boxes. It’s creamy, flavorful, and comes together quickly, making it a reliable pasta dinner when you want something comforting without spending hours in the kitchen.
Equipment
- Large pot
- Large skillet or sauté pan
- Colander
- Wooden Spoon or Silicone Spatula
- Garlic Press or Sharp Knife
- Cheese grater
- Tongs or pasta fork
Ingredients
For the Pasta
- 12 oz pasta penne, rotini, or fettuccine
- 2 cups shredded rotisserie chicken
- 1 tablespoon olive oil
For the Sauce
- 2 tablespoons butter
- 4 cloves garlic minced
- 1 cup heavy cream
- ½ cup chicken broth
- ¾ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional Add-Ins
- 1 cup fresh spinach
- ½ cup sun-dried tomatoes chopped
- ¼ teaspoon red pepper flakes
- 2 tablespoons fresh parsley chopped
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. The water should taste slightly salty—this helps flavor the pasta as it cooks.
- Add the pasta and cook according to the package instructions until al dente (tender but still slightly firm).
- Reserve about ½ cup of the pasta cooking water, then drain the pasta in a colander.
- Pro Tip: Saving a little pasta water can help loosen the sauce later if it becomes too thick. The starch in the water also helps the sauce cling to the pasta.
Prepare the Chicken
- While the pasta cooks, shred the rotisserie chicken into bite-sized pieces if it isn’t already prepared.
- Remove any skin or bones so only tender pieces of chicken remain.
- Set the shredded chicken aside so it’s ready to add to the sauce.
- Pro Tip: Smaller shredded pieces mix more evenly with the pasta and soak up more of the creamy sauce.
Start the Sauce
- Heat a large skillet over medium heat.
- Add the butter and allow it to melt completely.
- Stir in the minced garlic and cook for 30–45 seconds until fragrant.
- Be careful not to let the garlic brown too much, as it can turn bitter.
- Pro Tip: Stir the garlic constantly while it cooks to prevent burning.
Build the Creamy Base
- Pour in the chicken broth and stir well, scraping any bits from the bottom of the pan.
- Add the heavy cream and stir to combine.
- Sprinkle in the Italian seasoning, salt, and black pepper.
- Let the sauce simmer gently for 3–4 minutes so it begins to thicken slightly.
- Pro Tip: Keep the heat at medium-low while the sauce simmers. High heat can cause the cream to separate.
Add the Cheese
- Gradually sprinkle in the grated Parmesan cheese while stirring.
- Continue stirring until the cheese melts completely into the sauce.
- The sauce should become smooth, creamy, and slightly thicker.
- Pro Tip: Add the cheese a little at a time instead of all at once. This helps it melt evenly and prevents clumping.
Add the Chicken
- Stir the shredded rotisserie chicken into the sauce.
- Let it cook for 2–3 minutes so the chicken warms through and absorbs some of the sauce.
- At this stage, you can also add optional ingredients like spinach or sun-dried tomatoes if you’re using them.
Combine the Pasta and Sauce
- Add the drained pasta directly into the skillet with the sauce and chicken.
- Use tongs or a large spoon to gently toss everything together until the pasta is fully coated.
- If the sauce feels too thick, add a splash of the reserved pasta water and stir until the consistency looks creamy and smooth.
- Pro Tip: Toss the pasta in the sauce while it’s still warm. Warm pasta absorbs flavor much better than cooled pasta.
Finish and Serve
- Taste the pasta and adjust seasoning if needed.
- Sprinkle fresh parsley and a little extra Parmesan cheese on top if desired.
- Serve immediately while the sauce is hot and creamy.
Notes
Nutritional Value (per serving, approximate)
- Calories: 520 kcal
- Protein: 32 g
- Carbohydrates: 45 g
- Fat: 22 g
- Saturated Fat: 12 g
- Cholesterol: 110 mg
- Sodium: 780 mg
- Fiber: 3 g
- Sugar: 3 g