Rotisserie Chicken Pasta

That rotisserie chicken sitting in your fridge is about to become dinner in less time than it takes to watch an episode of your favorite show.

No fancy ingredients. No complicated techniques. Just creamy, garlicky pasta that tastes like you’ve been cooking all day.

I make this at least twice a month when I’m too tired to think but still want something that feels like a real meal. It’s my secret weapon for those nights when takeout sounds tempting but you know homemade would be better.

The best part? You probably have most of these ingredients already.

Let’s do this.

What You’ll Need

For the Pasta

Ingredient	Amount	Notes
Penne or rigatoni	1 pound	Any short pasta works
Rotisserie chicken	3 cups	Shredded (about 1 chicken)
Heavy cream	1½ cups	Don’t use milk
Chicken broth	1 cup	Low sodium preferred
Garlic	4 cloves	Minced
Parmesan cheese	1 cup	Freshly grated
Baby spinach	2 cups	Packed
Sun-dried tomatoes	½ cup	Chopped (oil-packed)
Butter	3 tablespoons	Unsalted
Olive oil	2 tablespoons
Italian seasoning	1 teaspoon
Red pepper flakes	¼ teaspoon	Optional
Salt & black pepper	To taste

Optional Add-Ins

• Fresh basil (for garnish)
• Extra parmesan (because why not)
• Lemon zest (brightens everything)
• Mushrooms (sautéed)

Money-Saving Tip: Buy rotisserie chicken when it’s on sale and freeze the meat in 3-cup portions. Instant weeknight dinner prep!

Pro Tips

1. Save that pasta water

Before you drain your pasta, scoop out at least 1 cup of that starchy water. It’s liquid gold for thinning your sauce and making it silky smooth.

The starch helps everything cling together in the best way possible.

2. Don’t overcook the pasta

Cook it 1 minute less than the package says. It’ll finish cooking in the sauce and absorb all those flavors without getting mushy.

Trust me on this one. Nobody likes soggy pasta.

3. Use oil-packed sun-dried tomatoes

The ones in oil have way more flavor than the dried kind. Plus, you can use some of that flavored oil in your sauce for extra richness.

Drain them, but save the oil!

4. Shred your own cheese

Pre-shredded cheese has anti-caking agents that make your sauce grainy. Spend the extra 2 minutes grating a block of parmesan.

Your sauce will be creamy perfection instead of separated sadness.

5. Add spinach at the end

Toss it in right before serving so it wilts but doesn’t turn into mush. Fresh, bright green spinach looks way better than overcooked dark green globs.

Also Read: Smoked Brisket Beer Cheese Bombs

Tools You’ll Need

• Large pot (for pasta)
• Large skillet or deep pan (12-inch works great)
• Colander
• Wooden spoon or spatula
• Measuring cups and spoons
• Cheese grater
• Sharp knife
• Cutting board
• Ladle or mug (for pasta water)

How to Make Rotisserie Chicken Pasta

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. And I mean really salt it. It should taste like the ocean.

Add your pasta and cook for 1 minute less than the package directions. We’re going for al dente here.

Before draining: Scoop out 1 cup of pasta water with a ladle or mug. Set it aside.

Drain the pasta and set it aside. Don’t rinse it. Those starches are going to help your sauce stick.

Pasta Cooking Hack: Set a timer for 2 minutes before the package time is up. That’s when you should start checking for doneness. Prevents overcooking every time.

Step 2: Prep Your Chicken and Veggies

While the pasta cooks, shred your rotisserie chicken if you haven’t already. Aim for bite-sized pieces, not shreds that are too tiny.

Mince your garlic. Chop your sun-dried tomatoes. Have your spinach washed and ready.

Get everything within arm’s reach. This comes together fast once you start cooking.

Step 3: Build the Sauce Base

Heat butter and olive oil in your large skillet over medium heat. Once the butter melts and starts to foam, add the garlic.

Sauté for about 1 minute until fragrant. Don’t let it brown or it’ll taste bitter.

The aromatics are key here. Your kitchen should smell incredible right about now.

Step 4: Create the Creamy Sauce

Pour in the chicken broth and let it simmer for 2-3 minutes. This concentrates the flavor.

Add the heavy cream, Italian seasoning, red pepper flakes (if using), salt, and pepper. Stir well.

Let it simmer gently for about 5 minutes, stirring occasionally. The sauce will thicken slightly.

What you’re looking for:

• Sauce coats the back of a spoon
• Color is creamy white/pale yellow
• Consistency is pourable but not watery

Step 5: Add the Good Stuff

Reduce heat to medium-low. Stir in the parmesan cheese, a handful at a time. Let each addition melt before adding more.

The sauce should become thick and glossy.

Toss in the sun-dried tomatoes and shredded chicken. Stir everything together and let it heat through for 2-3 minutes.

Step 6: Combine Everything

Add your cooked pasta to the skillet. Toss everything together with tongs or a spoon.

If the sauce seems too thick, add pasta water a little at a time until you get a silky consistency that coats the pasta without being soupy.

Add the spinach and toss until it wilts. This takes about 1 minute.

Step 7: Final Touch

Taste and adjust seasoning. Need more salt? More pepper? More parmesan? This is your moment.

Serve immediately while it’s hot and the sauce is at peak creaminess.

Substitutions and Variations

Protein Options

Instead of Rotisserie Chicken	Try This
No chicken on hand	Leftover turkey or cooked chicken breast
Want seafood	Shrimp (cook them in the sauce)
Going vegetarian	White beans or chickpeas
More protein	Italian sausage (browned first)
Keeping it simple	Skip protein, add more veggies

Pasta Shapes That Work

• Penne (classic choice)
• Rigatoni (holds sauce well)
• Farfalle (pretty presentation)
• Fusilli (lots of sauce pockets)
• Orecchiette (unique texture)
• Cavatappi (fun spiral shape)

Just stick with short pasta. Long noodles don’t work as well with chunky ingredients.

Veggie Swaps

Original	Alternative
Spinach	Kale, arugula, or Swiss chard
Sun-dried tomatoes	Cherry tomatoes (halved)
None	Add broccoli florets
None	Sautéed mushrooms
None	Roasted red peppers
None	Frozen peas (easy!)

Make It Lighter

Swap heavy cream for:

• Half cream, half milk (less rich)
• Greek yogurt mixed with milk (protein boost)
• Light cream (fewer calories)

Just know the sauce won’t be quite as thick and luscious. Sometimes you gotta live a little though. 😋

Also Read: Chicken Salad Chick Broccoli Salad

Spice It Up

Add one or more:

• Extra red pepper flakes
• Diced jalapeños
• Cajun seasoning
• Hot sauce drizzled on top
• Crushed Calabrian chili peppers

Cheese Variations

Cheese	What It Does
Parmesan	Classic, nutty, salty (best)
Pecorino Romano	Sharper, more intense
Asiago	Mild, slightly sweet
Gruyere	Rich, sophisticated
Mix of all three	Ultimate flavor bomb

Make Ahead Tips

This pasta is best fresh, but life happens and sometimes you need options.

Prep Ahead Strategy

Component	How Far Ahead	Storage
Shred chicken	3 days	Airtight container in fridge
Chop veggies	1 day	Separate containers in fridge
Make sauce	2 days	Refrigerate, reheat gently
Full dish	Not recommended	Pasta gets mushy

If you must make it ahead:

1. Cook pasta separately
2. Make sauce separately
3. Store separately
4. Combine when reheating

The pasta will absorb liquid as it sits, so you’ll need extra broth or cream when reheating.

Meal Prep Version

Cook everything, portion into containers, and refrigerate for up to 3 days.

Add a splash of cream or broth when reheating. Microwave on 50% power, stirring every minute, until heated through.

It won’t be quite as good as fresh, but it beats sad desk lunch any day.

Nutrition Breakdown

Serving Size: About 1½ cups (based on 6 servings)

Nutrient	Amount	% Daily Value*
Calories	520
Total Fat	26g	33%
Saturated Fat	14g	70%
Cholesterol	115mg	38%
Sodium	480mg	21%
Total Carbs	42g	15%
Dietary Fiber	3g	11%
Sugars	4g
Protein	32g	64%

*Percent Daily Values are based on a 2,000 calorie diet.

Real Talk: This is comfort food with a hefty protein punch. Not diet food, but it’ll actually fill you up instead of leaving you hungry an hour later.

What to Serve It With

This pasta is pretty hearty on its own, but here’s how to round out the meal:

Perfect Pairings

Salads:

• Simple arugula salad with lemon vinaigrette
• Caesar salad (classic combo)
• Caprese salad (tomato overload in the best way)
• Mixed greens with balsamic

Bread:

• Garlic bread (obviously)
• Warm Italian bread with olive oil
• Focaccia (homemade or store-bought)
• Cheesy breadsticks

Roasted Vegetables:

• Asparagus with parmesan
• Roasted Brussels sprouts
• Garlic green beans
• Roasted broccoli

Wine Pairings:

Wine Type	Why It Works
Chardonnay	Complements creamy sauce
Pinot Grigio	Light, refreshing contrast
Sauvignon Blanc	Cuts through richness
Light red like Pinot Noir	If you prefer red

Leftovers and Storage

Storage Guidelines

Method	Duration	Best Practice
Refrigerator	3-4 days	Airtight container
Freezer	2-3 months	Freezer-safe container
Room temperature	2 hours max	Then refrigerate

Reheating Instructions:

Stovetop (best method):

1. Add pasta to a skillet with a splash of cream or broth
2. Heat over medium-low, stirring frequently
3. Add more liquid if needed
4. Heat until warmed through (about 5 minutes)

Microwave (quick method):

1. Place in microwave-safe bowl
2. Add 2 tablespoons of cream or broth
3. Cover with damp paper towel
4. Heat on 50% power in 1-minute intervals
5. Stir between each interval

Oven (for larger portions):

1. Preheat to 350°F
2. Place in oven-safe dish
3. Add extra cream or broth
4. Cover with foil
5. Bake 20-25 minutes until hot

Revival Trick: Add a pat of butter and a splash of pasta water when reheating. Makes it taste fresh again!

Freezing Tips

If you’re freezing this:

• Let it cool completely first
• Portion into single servings
• Leave some headspace (sauce expands)
• Label with date
• Thaw overnight in fridge before reheating

The texture won’t be exactly the same as fresh, but it’s still pretty darn good for a freezer meal.

FAQ

Can I use pre-cooked chicken instead of rotisserie?

Absolutely! Any cooked chicken works. Leftover grilled chicken, baked chicken breast, even canned chicken in a pinch (though fresh tastes way better).

Just make sure it’s already fully cooked. You’re just heating it through in the sauce.

What if I don’t have heavy cream?

You’ve got options:

Substitute	Ratio	Result
Half-and-half	Use same amount	Thinner, less rich
Whole milk + butter	1 cup milk + 2 tbsp butter per 1 cup cream	Lighter version
Cream cheese	4 oz + ½ cup milk per 1 cup cream	Tangier, thick
Greek yogurt + milk	½ cup each	High protein, tangy

Just know it won’t be quite as decadent without the heavy cream.

Can I make this ahead for a dinner party?

Not your best move. Pasta gets mushy sitting in sauce.

Better approach:

1. Make the sauce earlier in the day
2. Cook pasta right before serving
3. Combine everything when guests arrive

Or make a different pasta dish that holds up better, like baked ziti.

My sauce is too thick. Help!

Add pasta water, a few tablespoons at a time, stirring constantly. The starch in the water helps loosen the sauce without making it watery.

If you’re out of pasta water, use warm chicken broth instead.

My sauce is too thin. What now?

A few fixes:

Option 1: Let it simmer longer (uncovered) to reduce and thicken

Option 2: Add more parmesan cheese (melts and thickens)

Option 3: Mix 1 tablespoon cornstarch with 2 tablespoons cold water, stir into sauce

Option 4: Let the pasta sit in the sauce for a few minutes to absorb liquid

Can I use dried spinach or frozen?

Fresh is best, but frozen works if that’s what you have.

If using frozen:

• Thaw completely
• Squeeze out ALL the water (seriously, all of it)
• Add to the skillet like you would fresh

Dried spinach isn’t great here. It doesn’t rehydrate well and the texture is off.

Is this kid-friendly?

Most kids love creamy pasta!

To make it more kid-approved:

• Skip the sun-dried tomatoes (some kids find them weird)
• Use less garlic
• Skip the red pepper flakes
• Add more mild cheese
• Cut chicken into smaller pieces

Let them help shred the chicken. Kids eat better when they help cook.

Can I make this dairy-free?

You can try, but it won’t be the same creamy experience.

Dairy-free swaps:

• Coconut cream instead of heavy cream (different flavor)
• Nutritional yeast instead of parmesan (cheesy flavor)
• Dairy-free butter

The sauce will be thinner and less rich, but still tasty.

How do I prevent the sauce from separating?

Three main culprits:

Problem	Solution
Heat too high	Keep at medium-low when adding cheese
Added cheese too fast	Add gradually, let each bit melt
Used pre-shredded cheese	Grate your own (no anti-caking agents)

If it does separate, whisk in a splash of cream while stirring vigorously. Sometimes you can bring it back.

How many people does this feed?

Serving Context	Servings
Main dish	4-6 people
Side dish	8-10 people
Hungry teenagers	3-4 people 😅
With salad & bread	6-8 people

I always make the full pound of pasta. Leftovers disappear fast.

Wrapping Up

That rotisserie chicken you grabbed at the store just became the hero of dinner.

This pasta comes together faster than delivery, tastes better than takeout, and makes you look like you actually know what you’re doing in the kitchen.

The creamy sauce, the tender chicken, the burst of flavor from those sun-dried tomatoes… it all just works. And it works on a Tuesday when you’re exhausted just as well as it does for weekend dinner with friends.

Make it tonight. Use whatever pasta shape you have. Throw in extra veggies if you’re feeling virtuous. Skip the spinach if you’re not.

Just make it.

Then come back and tell me how it went. Did you add anything extra? Change it up? I want all the details in the comments!

Happy cooking!