Creamy Rotisserie Chicken Pasta: Quick Weeknight Dinner (Print Version)

Make creamy rotisserie chicken pasta for a comforting weeknight meal. Easy, flavorful, and a family favorite, this dish comes together fast.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains Dairy, Gluten

# Ingredients:

→ Pasta & Protein Base

01 - 1 lb penne or fettuccine pasta
02 - 3-4 cups shredded rotisserie chicken

→ Creamy Sauce Essentials

03 - 4 tbsp unsalted butter
04 - 4 cloves garlic, minced
05 - 1.5 cups heavy cream
06 - 1 cup chicken broth
07 - 1 cup freshly grated Parmesan cheese, plus more for serving

→ Flavor Boosters

08 - Salt and freshly ground black pepper to taste
09 - 1/4 tsp red pepper flakes (optional, for a kick)

→ Garnish & Finishing

10 - 1/4 cup fresh parsley, chopped

# Instructions:

01 - First things first, let's get organized! Shred that rotisserie chicken; I usually just use my hands, it's quicker and oddly satisfying. You'll want about 3-4 cups. Then, mince your garlic—the more the merrier, I say! And grate your Parmesan if you haven't already. This is where I always forget to get the cream out, so learn from my mistakes, hon, have everything ready to go. It just makes the whole cooking process so much smoother and less frantic. Your kitchen will smell faintly of chicken and garlic already, setting the stage.
02 - Grab a big pot, fill it with water, and get it boiling. Don't forget to salt the water generously – it's your only chance to season the pasta itself! Cook your penne or fettuccine according to package directions until it's al dente. That means it should still have a little bite, not mushy. I once overcooked it so badly it turned into a gloopy mess, so keep an eye on it! Drain it, but hang onto about a cup of that starchy pasta water; it's liquid gold for our sauce. Seriously, it helps bind everything together, a little secret I learned the hard way.
03 - In a large skillet or Dutch oven, melt your butter over medium heat. When it's shimmering, toss in that minced garlic. Oh, the smell! Sauté it for just about a minute until it's fragrant, but please, *please* don't let it burn; burnt garlic is a tragedy. I've been there, had to start over, it's not fun! It should smell warm and inviting, not acrid. This is the foundation of our beautiful Creamy Rotisserie Chicken Pasta sauce, so treat it with love!
04 - Now, pour in your chicken broth and heavy cream. Bring it to a gentle simmer, letting it bubble softly for about 5 minutes. You'll see it start to thicken a bit, getting all luxurious and inviting. This is where the magic happens, where the sauce truly becomes 'creamy.' Stir it occasionally, making sure nothing sticks to the bottom. I usually give it a little taste here to check for seasoning, adding a pinch of salt and pepper if it feels right. Trust your instincts, you're the chef!
05 - Time to bring it all together! Add the shredded rotisserie chicken and your cooked pasta to the skillet with the creamy sauce. Toss everything gently to coat every single piece. It's so satisfying to watch it all come together. If the sauce looks a little too thick, add a splash or two of that reserved pasta water until it reaches your desired consistency. I often add a bit more than I think I need because the pasta will absorb some as it sits. Don't be shy, stir it all up!
06 - Finally, stir in most of your grated Parmesan cheese, letting it melt into the warm sauce. This makes it extra cheesy and irresistible. Give it a final taste test and adjust any seasonings. I often add another tiny pinch of salt or a twist of black pepper. Garnish generously with fresh parsley. The vibrant green against the creamy pasta just looks so inviting, doesn't it? Serve immediately and watch everyone dig in. It should look rich, smell divine, and taste like pure comfort. Enjoy your homemade Creamy Rotisserie Chicken Pasta!

# Notes:

01 - Don't overcook the pasta! A minute shy of al dente is perfect for absorbing sauce.
02 - Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of milk.
03 - If no rotisserie chicken, pan-seared chicken breast works. Just shred it up!
04 - A sprinkle of fresh parsley and a dash of red pepper flakes adds a lovely pop.

# Equipment Needed:

01 - Large pot
02 - large skillet or Dutch oven
03 - whisk

# Nutrition (Per Serving):

Calories: 650
Total Fat: 35g
Total Carbohydrate: 50g
Protein: 40g

Back