Name: Rotisserie Chicken Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian-American
Ingredients: 2 cups cooked rotisserie chicken, shredded; 8 oz pasta (penne or fusilli recommended); 2 tablespoons olive oil; 2 cloves garlic, minced; 1 cup heavy cream; 1/2 cup chicken broth; 1/2 cup grated Parmesan cheese; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

A quick and satisfying pasta dish where tender rotisserie chicken meets a creamy, flavorful sauce, all ready in less than 30 minutes. This is my go-to when I want comfort food without spending hours in the kitchen.

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 (penne or fusilli recommended)

2 tablespoons olive oil

2 cloves garlic, minced

1/2 cup chicken broth

1/2 cup grated Parmesan cheese

1 cup heavy cream

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Directions

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

In a large skillet, I heat olive oil over medium heat, add the garlic, and sauté for about 1–2 minutes until it’s fragrant.

I stir in the shredded rotisserie chicken and let it warm through for 2–3 minutes.

Then I pour in the heavy cream and chicken broth, stirring until it becomes a smooth, creamy sauce. I let it simmer for 5–7 minutes so it thickens slightly.

I add Parmesan cheese, basil, oregano, salt, and pepper, adjusting the seasoning to my taste.

Then I toss the pasta into the skillet, making sure every piece is coated in the sauce, and let it heat for another 2–3 minutes.

I serve it hot, garnished with fresh parsley.

Servings and timing

Servings: 4

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Calories: About 490 kcal per serving

Variations

I sometimes swap the heavy cream for half-and-half to make it a bit lighter.

For extra veggies, I stir in steamed broccoli, spinach, or peas.

A pinch of red pepper flakes gives the dish a nice, subtle heat.

I’ve used cooked turkey instead of chicken for a post-holiday twist.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it in a skillet over low heat, adding a splash of chicken broth or cream to bring back the sauce’s creaminess.

FAQs

Can I use another type of pasta?

Yes, I often use penne or fusilli, but spaghetti, fettuccine, or even shells work great.

Can I make this without dairy?

I can swap the cream for coconut milk and use dairy-free cheese to keep it creamy without dairy.

How do I make it more flavorful?

I sometimes add sun-dried tomatoes, roasted red peppers, or extra herbs like thyme and rosemary.

Can I freeze this pasta?

I prefer not to freeze it because the cream sauce can separate when reheated, but it can be done if stored in an airtight container for up to 2 months.

Can I make it ahead of time?

Yes, I prepare the sauce and pasta separately, then combine and heat just before serving to keep the pasta from soaking up too much sauce.

Conclusion

This rotisserie chicken pasta is one of my favorite quick-fix dinners because it turns simple ingredients into a rich, satisfying meal in no time. It’s creamy, flavorful, and endlessly adaptable, making it perfect for busy weeknights or relaxed weekend dinners.

Rotisserie Chicken Pasta

Ingredients

Directions

Servings and timing

Variations

Storage/Reheating