Name: Rotisserie Chicken Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups cooked rotisserie chicken, shredded; 8 oz pasta (such as penne or fusilli); 2 tablespoons olive oil; 2 cloves garlic, minced; 1/2 cup heavy cream; 1/2 cup chicken broth; 1/4 cup grated Parmesan cheese; 1/4 cup chopped fresh parsley; Salt and pepper to taste; Red pepper flakes (optional)

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Rotisserie Chicken Pasta A creamy and satisfying pasta dish made with tender shredded rotisserie chicken, rich Parmesan sauce, and perfectly cooked pasta. I love how quickly it comes together, making it perfect for busy evenings when I still want a homemade meal without spending hours in the kitchen.

Rotisserie Chicken Pasta

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups cooked rotisserie chicken, shredded

8 oz pasta (such as penne or fusilli)

2 tablespoons olive oil

2 cloves garlic, minced

½ cup heavy cream

½ cup chicken broth

¼ cup grated Parmesan cheese

¼ cup chopped fresh parsley

Salt and pepper to taste

Red pepper flakes (optional)

Directions

I cook the pasta according to the package instructions, then drain and set it aside.

While the pasta is cooking, I heat olive oil in a large skillet over medium heat. I add the minced garlic and sauté for 1–2 minutes until fragrant.

I stir in the shredded rotisserie chicken and cook for 2–3 minutes, stirring occasionally.

I pour in the heavy cream and chicken broth, stirring to combine, and let it simmer for 3–4 minutes so it thickens slightly.

I mix in the grated Parmesan cheese and cook until the sauce is creamy.

I season with salt, pepper, and red pepper flakes if I want extra heat.

I add the cooked pasta to the skillet, tossing it to coat evenly in the sauce.

I garnish with fresh parsley and serve right away.

Servings and timing

This recipe makes 4 servings. Prep time is about 10 minutes, cooking time is 15 minutes, and total time is 25 minutes. Each serving contains roughly 400 kcal.

Variations

I sometimes add sautéed mushrooms or spinach for extra veggies.

I switch the pasta type to spaghetti, rigatoni, or even egg noodles depending on my mood.

I use a mix of Parmesan and Pecorino Romano for a stronger cheese flavor.

I swap the heavy cream for half-and-half if I want a lighter sauce.

I add sun-dried tomatoes or roasted red peppers for a burst of tangy sweetness.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I like to warm it gently on the stove over low heat, adding a splash of cream or broth to loosen the sauce. The microwave works too, but I stir halfway through to keep the pasta evenly heated and creamy.

FAQs

Can I make this ahead of time?

Yes, I can cook the pasta and sauce ahead, then store them separately in the fridge. I combine and heat them just before serving.

What pasta shape works best?

I prefer short pasta like penne or fusilli because it holds the sauce well, but any pasta shape will work.

Can I freeze this dish?

I don’t recommend freezing creamy pasta because the sauce can separate, but the cooked chicken can be frozen separately for future use.

How can I make it spicier?

I add extra red pepper flakes or a pinch of cayenne to the sauce for more heat.

Can I use leftover roasted chicken instead of rotisserie?

Yes, any cooked chicken works here — rotisserie just saves me time and adds great flavor.

Conclusion

This rotisserie chicken pasta is one of my go-to weeknight dinners because it’s fast, flavorful, and endlessly adaptable. I love that I can take something as simple as store-bought chicken and turn it into a comforting, restaurant-worthy meal in under 30 minutes. Whether I keep it classic or mix in extra ingredients, it’s always a hit at the table.

Recipe:

Rotisserie Chicken Pasta

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Author: Cheryl
Total Time: 25 minutes
Yield: 4 servings
Diet: Halal

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Description

A creamy and satisfying pasta dish made with tender shredded rotisserie chicken, rich Parmesan sauce, and perfectly cooked pasta — ready in under 30 minutes for a comforting, flavorful weeknight meal.

Instructions

Cook the pasta according to the package instructions. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant.
Stir in shredded rotisserie chicken and cook for 2–3 minutes, stirring occasionally.
Pour in heavy cream and chicken broth, stirring to combine. Simmer for 3–4 minutes until slightly thickened.
Mix in grated Parmesan cheese and cook until the sauce becomes creamy.
Season with salt, pepper, and optional red pepper flakes for heat.
Add cooked pasta to the skillet, tossing to coat evenly in the sauce.
Garnish with fresh parsley and serve immediately.