Kick back and get ready for the easiest, creamiest comfort food you’ll ever make! We’ve gathered 18 irresistible rotisserie chicken pasta recipes that turn a simple store-bought bird into dreamy dinners in no time. Perfect for busy weeknights or cozy weekends, these dishes promise maximum flavor with minimal fuss. Let’s dive into these creamy delights—your new go-to meals are waiting!
Garlic Parmesan Rotisserie Chicken Pasta
Whether you’re craving comfort food after a long day or need a crowd-pleaser for a casual gathering, this garlic parmesan rotisserie chicken pasta transforms simple ingredients into a creamy, savory dish with minimal effort. With a rotisserie chicken doing the heavy lifting, you’ll have dinner on the table in about 30 minutes, making it perfect for busy weeknights when you want something satisfying without the fuss. Let’s walk through each step together—I’ll guide you through building layers of flavor, from toasting garlic to creating a silky sauce that clings to every noodle.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 8 ounces of dried fettuccine pasta
– 2 tablespoons of olive oil
– 4 cloves of garlic, minced
– 1 cup of heavy cream
– 1/2 cup of grated parmesan cheese
– 2 cups of shredded rotisserie chicken (about half a chicken)
– A pinch of salt and black pepper
– A small handful of fresh parsley, chopped
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat—it should taste like the sea, which helps season the pasta from within.
2. Add the dried fettuccine pasta to the boiling water and cook according to package directions, usually 8–10 minutes, until al dente (firm to the bite).
3. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
4. Add the minced garlic to the skillet and sauté for 30–45 seconds, stirring constantly, until fragrant but not browned—this prevents bitterness.
5. Pour in 1 cup of heavy cream and bring to a gentle simmer over medium-low heat, stirring occasionally, for 2–3 minutes until slightly thickened.
6. Stir in 1/2 cup of grated parmesan cheese until fully melted and smooth, about 1 minute, creating a creamy base.
7. Add the shredded rotisserie chicken to the sauce and cook for 3–4 minutes, stirring gently, until heated through.
8. Drain the cooked pasta, reserving 1/4 cup of the starchy pasta water in case the sauce needs thinning later.
9. Toss the drained pasta directly into the skillet with the sauce, coating it evenly, and cook for 1–2 minutes to let the flavors meld.
10. Season with a pinch of salt and black pepper to taste, then garnish with chopped fresh parsley before serving.
Velvety and rich, this pasta boasts a creamy texture that clings to each strand, with the garlic and parmesan offering a savory depth balanced by the tender chicken. For a creative twist, serve it alongside a crisp green salad or sprinkle with red pepper flakes to add a subtle kick—it’s versatile enough to shine as a cozy family dinner or an impromptu potluck star.
Lemon Butter Rotisserie Chicken Pasta
Whether you’re craving comfort food after a long day or need a reliable crowd-pleaser for dinner, this lemon butter rotisserie chicken pasta comes together with minimal effort for maximum flavor. With just a few pantry staples and a store-bought rotisserie chicken, you’ll have a creamy, zesty meal ready in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces of dried pasta (like fettuccine or penne)
– 2 cups of shredded rotisserie chicken (about half a chicken)
– 4 tablespoons of unsalted butter
– 3 cloves of garlic, minced
– 1 cup of heavy cream
– Zest and juice from 1 large lemon
– A couple of handfuls of fresh baby spinach
– 1/2 cup of grated Parmesan cheese
– A splash of olive oil
– Salt and freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the dried pasta to the boiling water and cook according to package directions until al dente, about 10-12 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat.
4. Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
5. Stir in the unsalted butter and let it melt completely, about 1 minute.
6. Pour in the heavy cream and bring the mixture to a gentle simmer, stirring constantly.
7. Add the lemon zest and lemon juice to the skillet, stirring to combine.
8. Tip: For a smoother sauce, zest the lemon before juicing it to avoid bitter pith.
9. Stir in the shredded rotisserie chicken and cook for 3-4 minutes until heated through.
10. Drain the cooked pasta, reserving 1/2 cup of the pasta water, and add the pasta directly to the skillet.
11. Toss the pasta with the sauce until well coated, adding a splash of the reserved pasta water if the sauce seems too thick.
12. Tip: The starchy pasta water helps emulsify the sauce, giving it a silky texture.
13. Add the fresh baby spinach to the skillet and stir until just wilted, about 1-2 minutes.
14. Remove the skillet from the heat and stir in the grated Parmesan cheese until melted.
15. Season with salt and freshly ground black pepper to taste, adjusting as needed.
16. Tip: Taste the sauce before adding salt, as the rotisserie chicken and Parmesan already contribute saltiness.
This dish boasts a creamy, velvety texture with bright pops of lemon that cut through the richness, while the tender chicken adds savory depth. Try serving it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last drop of sauce—it’s perfect for a cozy weeknight or a casual gathering with friends.
Creamy Sun-Dried Tomato Rotisserie Chicken Pasta
Busy weeknights call for comforting meals that come together with minimal fuss. This creamy sun-dried tomato rotisserie chicken pasta is exactly that—a rich, flavorful dish that transforms simple ingredients into something special with just a few easy steps. Let’s walk through it together, one simple action at a time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– A 12-ounce box of your favorite short pasta, like penne or fusilli
– A splash of olive oil, about 2 tablespoons
– A couple of cloves of garlic, minced
– A 3.5-ounce jar of sun-dried tomatoes in oil, drained and chopped (save that tasty oil!)
– A cup of heavy cream
– A half cup of grated Parmesan cheese, plus extra for serving
– A rotisserie chicken, with the meat shredded into bite-sized pieces (you’ll need about 3 cups)
– A couple of handfuls of fresh baby spinach
– A pinch of salt and a few cracks of black pepper
Instructions
1. Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil over high heat.
2. Add the 12 ounces of pasta to the boiling water and cook according to the package directions for al dente, which is usually about 9-11 minutes.
3. While the pasta cooks, heat the 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium heat.
4. Add the minced garlic and chopped sun-dried tomatoes to the skillet and sauté for 1-2 minutes, just until the garlic is fragrant. Tip: Using the oil from the sun-dried tomato jar here adds incredible depth of flavor.
5. Pour in the 1 cup of heavy cream and bring the mixture to a gentle simmer, stirring occasionally.
6. Reduce the heat to low and stir in the 1/2 cup of grated Parmesan cheese until it’s completely melted and the sauce is smooth.
7. Add the 3 cups of shredded rotisserie chicken to the skillet and stir to coat it evenly in the creamy sauce. Let it warm through for 3-4 minutes. Tip: Using pre-cooked rotisserie chicken is the ultimate time-saver and adds great flavor.
8. Drain the cooked pasta, reserving about 1/2 cup of the starchy pasta water.
9. Add the drained pasta and the couple of handfuls of fresh baby spinach to the skillet with the chicken and sauce.
10. Toss everything together until the spinach is just wilted, about 1-2 minutes. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it. Tip: The starchy pasta water helps the sauce cling beautifully to every noodle.
11. Season the finished dish with a pinch of salt and a few cracks of black pepper, then remove it from the heat.
Unbelievably creamy and packed with the tangy-sweet punch of sun-dried tomatoes, this pasta has a luxurious texture that coats each piece of tender chicken and pasta. The fresh spinach adds a lovely pop of color and a slight earthy note that balances the richness. For a fun twist, try serving it in shallow bowls topped with extra Parmesan and a side of crusty garlic bread to soak up every last drop of that delicious sauce.
Spinach Artichoke Rotisserie Chicken Pasta
Let’s transform leftover rotisserie chicken into a creamy, comforting pasta dish that’s perfect for busy weeknights. This spinach artichoke rotisserie chicken pasta combines familiar flavors in a new way, and I’ll walk you through each simple step. You’ll be amazed at how quickly it comes together for a satisfying meal.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces of dried penne pasta
– 2 tablespoons of olive oil
– 1 small yellow onion, finely chopped
– 3 cloves of garlic, minced
– A 14-ounce can of artichoke hearts, drained and roughly chopped
– A big handful (about 5 ounces) of fresh baby spinach
– 2 cups of shredded rotisserie chicken
– 1 cup of heavy cream
– 1/2 cup of grated Parmesan cheese, plus a little extra for serving
– A pinch of salt and a few cracks of black pepper
Instructions
1. Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil over high heat.
2. Add the 12 ounces of penne pasta to the boiling water and cook according to the package directions, usually for 10-12 minutes, until al dente (it should have a slight bite to it).
3. While the pasta cooks, heat the 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat.
4. Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until it becomes soft and translucent.
5. Stir in the minced garlic and cook for just 1 more minute until fragrant—be careful not to let it burn.
6. Add the chopped artichoke hearts and cook for 2-3 minutes to warm them through and slightly brown the edges.
7. Tip in the fresh spinach and cook for 1-2 minutes, stirring constantly, just until it wilts down completely.
8. Add the 2 cups of shredded chicken and stir to combine everything and heat the chicken through, about 2 minutes.
9. Pour in the 1 cup of heavy cream and bring the mixture to a gentle simmer, letting it bubble lightly for 3-4 minutes to thicken slightly.
10. Reduce the heat to low and stir in the 1/2 cup of grated Parmesan cheese until it melts smoothly into the sauce.
11. Season the sauce with a pinch of salt and a few cracks of black pepper, then taste and adjust if needed.
12. Once the pasta is cooked, reserve about 1/2 cup of the starchy pasta water, then drain the pasta.
13. Add the drained pasta directly to the skillet with the sauce.
14. Toss everything together thoroughly, adding a splash of the reserved pasta water if the sauce seems too thick—this helps it cling to the pasta beautifully.
15. Divide the pasta among bowls and serve immediately, topped with an extra sprinkle of Parmesan.
What you get is a wonderfully creamy pasta where the tender chicken and artichokes pair perfectly with the wilted spinach. The sauce clings to every nook of the penne, offering a rich, savory flavor in each bite. For a fun twist, try serving it in shallow bowls with a side of garlic bread to scoop up any extra sauce.
Alfredo Rotisserie Chicken Pasta Bake
Ever find yourself staring at a rotisserie chicken and wondering how to transform it into something special? This Alfredo Rotisserie Chicken Pasta Bake is your answer—a creamy, comforting dish that comes together with minimal fuss. Let’s walk through it step by step, perfect for a cozy weeknight dinner.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 12 ounces of penne pasta
– A splash of olive oil
– A couple of cloves of garlic, minced
– 2 cups of shredded rotisserie chicken
– 2 cups of heavy cream
– 1 cup of grated Parmesan cheese
– A pinch of salt and black pepper
– 1 cup of shredded mozzarella cheese
Instructions
1. Preheat your oven to 375°F to get it ready for baking.
2. Bring a large pot of salted water to a boil over high heat, then add the penne pasta and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander and set it aside, but don’t rinse it—the starch helps the sauce cling better.
4. In a large skillet, heat a splash of olive oil over medium heat, then add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
5. Stir in the shredded rotisserie chicken and cook for 2-3 minutes to warm it through.
6. Pour in the heavy cream and bring it to a gentle simmer over medium-low heat, stirring constantly to prevent scorching.
7. Add the grated Parmesan cheese, a pinch of salt, and black pepper, then stir until the cheese melts and the sauce thickens slightly, about 3-4 minutes.
8. Combine the cooked pasta with the Alfredo sauce and chicken in the skillet, tossing gently to coat everything evenly.
9. Transfer the mixture to a greased 9×13-inch baking dish and top it evenly with the shredded mozzarella cheese.
10. Bake in the preheated oven for 15-20 minutes until the cheese is bubbly and golden brown on top.
11. Let it rest for 5 minutes before serving to allow the flavors to meld and make slicing easier.
Velvety and rich, this bake offers a creamy texture with tender chicken and a cheesy crust that’s irresistible. Serve it with a crisp green salad or garlic bread for a complete meal that’s sure to become a family favorite.
Pesto Rotisserie Chicken Pasta Salad
Venturing into a new pasta salad doesn’t have to be daunting. This Pesto Rotisserie Chicken Pasta Salad is a fantastic shortcut meal that comes together with minimal effort, perfect for a quick lunch or a stress-free potluck contribution.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– A 12-ounce box of rotini pasta
– A generous 1/2 cup of store-bought or homemade basil pesto
– The shredded meat from 1 rotisserie chicken (about 3 cups)
– A pint of cherry tomatoes, halved
– A couple of handfuls of fresh baby spinach
– A big splash of extra virgin olive oil (about 2 tablespoons)
– A good squeeze of fresh lemon juice (about 1 tablespoon)
– A hefty pinch of kosher salt
– A few cracks of freshly ground black pepper
Instructions
1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add the 12 ounces of rotini pasta to the boiling water and cook according to the package directions for ‘al dente,’ usually 8-10 minutes.
3. While the pasta cooks, shred all the meat from your rotisserie chicken into bite-sized pieces, discarding the skin and bones, until you have about 3 cups.
4. Halve the entire pint of cherry tomatoes and place them in your large serving bowl.
5. Add the couple of handfuls of baby spinach to the bowl with the tomatoes.
6. Once the pasta is cooked, drain it in a colander and immediately rinse it under cold running water for 1 full minute to stop the cooking and cool it completely. (Tip: Rinsing prevents the pasta from becoming gummy and helps the salad stay fresh longer.)
7. Shake the colander well to remove excess water, then add the cooled pasta to the serving bowl.
8. Add the 3 cups of shredded rotisserie chicken to the bowl.
9. Pour the generous 1/2 cup of pesto, the 2 tablespoons of olive oil, and the 1 tablespoon of lemon juice over the ingredients in the bowl.
10. Season everything with the hefty pinch of kosher salt and a few cracks of black pepper. (Tip: Seasoning in layers like this ensures every component is flavorful, not just the dressing.)
11. Using a large spoon and fork, gently toss all the ingredients together until the pesto and oil evenly coat everything, about 1-2 minutes. (Tip: Tossing gently prevents the spinach from wilting too much and keeps the tomatoes intact for better texture.)
12. Taste the salad and add another small pinch of salt or squeeze of lemon if needed.
Now you have a vibrant, ready-to-eat salad. The cool, tender pasta and juicy tomatoes play wonderfully against the rich, herby pesto and savory chicken, while the spinach adds a fresh bite. For a creative twist, serve it in hollowed-out bell peppers or alongside grilled garlic bread for a more substantial meal.
Buffalo Rotisserie Chicken Mac and Cheese
Combining two comfort food favorites, this Buffalo rotisserie chicken mac and cheese transforms a store-bought chicken into a creamy, spicy, and utterly satisfying weeknight dinner. Let’s walk through each simple step together to build layers of flavor from the ground up.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– A 12-ounce box of elbow macaroni
– 3 tablespoons of unsalted butter
– 3 tablespoons of all-purpose flour
– 2 cups of whole milk, warmed slightly
– 8 ounces of sharp cheddar cheese, shredded (about 2 cups)
– 4 ounces of cream cheese, softened
– 1/2 cup of Buffalo-style hot sauce (like Frank’s RedHot)
– 2 cups of shredded rotisserie chicken (from about half a chicken)
– 1/2 cup of crumbled blue cheese
– A couple of stalks of celery, finely chopped
– A splash of vegetable oil for the pasta water
Instructions
1. Bring a large pot of salted water with a splash of vegetable oil to a rolling boil over high heat.
2. Add the elbow macaroni and cook for 7–8 minutes, stirring occasionally, until al dente (it should be tender but still have a slight bite).
3. Drain the pasta in a colander and set it aside; no need to rinse it, as the starch helps the sauce cling later.
4. In the same pot over medium heat, melt the 3 tablespoons of unsalted butter.
5. Whisk in the 3 tablespoons of all-purpose flour and cook for 1–2 minutes, stirring constantly, until it forms a smooth, pale paste (this is your roux, which thickens the sauce).
6. Gradually pour in the 2 cups of warmed whole milk while whisking continuously to prevent lumps.
7. Cook the mixture for 3–4 minutes, whisking often, until it thickens enough to coat the back of a spoon.
8. Reduce the heat to low and stir in the 8 ounces of shredded sharp cheddar cheese and 4 ounces of softened cream cheese until fully melted and smooth.
9. Mix in the 1/2 cup of Buffalo-style hot sauce until the sauce is evenly orange and creamy.
10. Gently fold in the 2 cups of shredded rotisserie chicken and the cooked elbow macaroni until everything is well coated.
11. Transfer the mixture to a serving dish and top evenly with the 1/2 cup of crumbled blue cheese and the chopped celery.
12. Broil in the oven on high for 2–3 minutes, watching closely, until the blue cheese is lightly melted and bubbly.
Bubbling straight from the broiler, this dish offers a creamy, cheesy base with a tangy Buffalo kick and tender chicken in every bite. For a fun twist, serve it in individual ramekins topped with extra celery sticks for dipping, making it perfect for game day or a cozy family meal.
Broccoli Cheddar Rotisserie Chicken Pasta
Sometimes you just need a comforting, one-pot meal that comes together quickly on a busy weeknight. This creamy Broccoli Cheddar Rotisserie Chicken Pasta is exactly that—a hearty, satisfying dish that transforms simple ingredients into a cozy dinner with minimal fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 8 ounces of your favorite short pasta, like rotini or penne
– A splash of olive oil, about a tablespoon
– A couple of cloves of garlic, minced
– A head of broccoli, cut into small florets
– 2 cups of shredded rotisserie chicken
– 1 cup of heavy cream
– 2 cups of shredded sharp cheddar cheese
– A pinch of salt and black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the 8 ounces of pasta to the boiling water and cook according to package directions until al dente, about 8-10 minutes, then drain and set aside.
3. While the pasta cooks, heat a splash of olive oil in a large skillet or Dutch oven over medium heat.
4. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to let it burn.
5. Tip: If the garlic starts to brown too quickly, reduce the heat slightly to prevent bitterness.
6. Add the broccoli florets to the skillet and cook for 5-7 minutes, stirring occasionally, until they are bright green and tender-crisp.
7. Stir in the 2 cups of shredded rotisserie chicken and cook for another 2 minutes to warm through.
8. Pour in the 1 cup of heavy cream and bring the mixture to a gentle simmer over medium-low heat.
9. Gradually add the 2 cups of shredded cheddar cheese, stirring constantly until it melts completely and the sauce is smooth, about 3-4 minutes.
10. Tip: For a creamier sauce, remove the skillet from the heat before adding the cheese to prevent it from separating.
11. Season the sauce with a pinch of salt and black pepper, tasting and adjusting as needed.
12. Add the drained pasta to the skillet and toss everything together until well coated and heated through, about 2 minutes.
13. Tip: If the sauce seems too thick, stir in a splash of pasta water or milk to reach your desired consistency.
14. Remove from heat and let it sit for a minute to allow the flavors to meld.
Hearty and indulgent, this pasta boasts a velvety cheese sauce that clings to every noodle, with tender broccoli and savory chicken adding satisfying bites. Serve it straight from the skillet for a rustic family meal, or top with extra cheddar and a sprinkle of fresh herbs for a restaurant-worthy touch.
Mushroom Stroganoff Rotisserie Chicken Pasta
Ready to transform leftover rotisserie chicken into a creamy, comforting pasta dish? This Mushroom Stroganoff Rotisserie Chicken Pasta combines savory mushrooms, tender chicken, and a rich, creamy sauce for a weeknight dinner that feels special. Let’s walk through each step together to ensure delicious results.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 12 ounces of your favorite pasta, like fettuccine or egg noodles
– A couple of tablespoons of olive oil
– 1 pound of sliced cremini mushrooms
– 1 small yellow onion, finely chopped
– 3 cloves of garlic, minced
– 2 cups of shredded rotisserie chicken (skin removed)
– A splash of dry white wine (about 1/4 cup)
– 1 cup of beef broth
– 1 cup of sour cream
– 2 tablespoons of all-purpose flour
– A tablespoon of Dijon mustard
– A teaspoon of smoked paprika
– Salt and freshly ground black pepper
– A handful of chopped fresh parsley for garnish
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the pasta to the boiling water and cook according to package directions until al dente, usually 8-10 minutes.
3. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
4. Add the sliced mushrooms and chopped onion to the skillet, cooking for 8-10 minutes until the mushrooms are browned and the onion is soft, stirring occasionally.
5. Stir in the minced garlic and cook for 1 minute until fragrant.
6. Sprinkle 2 tablespoons of flour over the mushroom mixture and stir constantly for 1 minute to cook off the raw flour taste.
7. Pour in 1/4 cup of dry white wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
8. Gradually whisk in 1 cup of beef broth until the sauce is smooth and begins to thicken, about 2-3 minutes.
9. Reduce the heat to low and stir in 1 cup of sour cream, 1 tablespoon of Dijon mustard, and 1 teaspoon of smoked paprika until well combined.
10. Add 2 cups of shredded rotisserie chicken to the sauce, stirring gently to warm through for 2-3 minutes.
11. Season the sauce with salt and freshly ground black pepper to your liking.
12. Drain the cooked pasta and add it directly to the skillet, tossing to coat evenly with the sauce.
13. Garnish with a handful of chopped fresh parsley before serving.
Perfectly creamy with a hint of smokiness from the paprika, this pasta boasts tender chicken and earthy mushrooms in every bite. For a fun twist, try serving it over mashed potatoes or with a side of crusty bread to soak up the extra sauce.
Spicy Cajun Rotisserie Chicken Pasta
Ever had one of those days where you crave something comforting yet exciting? This Spicy Cajun Rotisserie Chicken Pasta is your answer—a creamy, smoky, and slightly fiery dish that comes together with minimal fuss, perfect for a weeknight dinner that feels special. Let’s walk through it step by step, just like I would in my kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– A 12-ounce box of penne pasta
– A splash of olive oil, about 2 tablespoons
– A couple of garlic cloves, minced
– A 14.5-ounce can of diced tomatoes
– A cup of heavy cream
– A rotisserie chicken, shredded (about 3 cups)
– A couple of tablespoons of Cajun seasoning
– A pinch of salt
– A handful of chopped fresh parsley
Instructions
1. Fill a large pot with water, bring it to a rolling boil over high heat, and add a generous pinch of salt.
2. Add the penne pasta to the boiling water and cook according to package directions, about 10-12 minutes, until al dente (tip: taste a piece to check for doneness—it should be tender but firm).
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
4. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, being careful not to let it burn.
5. Pour in the diced tomatoes with their juices and stir to combine, cooking for 3 minutes until slightly thickened.
6. Stir in the heavy cream and Cajun seasoning, bringing the mixture to a gentle simmer over medium-low heat for 5 minutes (tip: adjust the heat to avoid boiling, which can cause the cream to separate).
7. Add the shredded rotisserie chicken to the skillet, stirring to coat it evenly, and cook for another 3 minutes until heated through.
8. Drain the cooked pasta and add it directly to the skillet, tossing everything together until well combined (tip: reserve a splash of pasta water to loosen the sauce if it seems too thick).
9. Season with a pinch of salt, garnish with the chopped parsley, and remove from heat.
Delight in the creamy texture that clings to every noodle, with the smoky Cajun spice balanced by the juicy chicken and tangy tomatoes. For a fun twist, serve it with a side of garlic bread to soak up the extra sauce, or top it with a sprinkle of grated Parmesan for an extra layer of richness.
Bacon Ranch Rotisserie Chicken Pasta
This comforting pasta dish transforms leftover rotisserie chicken into a creamy, savory meal that’s perfect for busy weeknights. Think of it as a cozy, all-in-one dinner that comes together with minimal fuss—just a handful of pantry staples and that trusty store-bought chicken do the heavy lifting.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 8 ounces of dried pasta, like penne or rotini
– 2 cups of shredded rotisserie chicken (about half a chicken)
– 6 slices of thick-cut bacon
– 1 cup of heavy cream
– 1/2 cup of ranch dressing
– 1/2 cup of shredded cheddar cheese
– 2 cloves of garlic, minced
– A splash of olive oil
– A couple of green onions, thinly sliced
– Salt and black pepper, to season
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the dried pasta and cook according to package directions until al dente, about 10–12 minutes, then drain and set aside.
3. While the pasta cooks, heat a large skillet over medium heat and add the bacon slices in a single layer.
4. Cook the bacon for 5–7 minutes, flipping occasionally, until crispy and browned, then transfer to a paper towel-lined plate to drain.
5. Pour off all but about 1 tablespoon of the bacon grease from the skillet, leaving it over medium heat.
6. Add a splash of olive oil to the skillet, then stir in the minced garlic and cook for 30–60 seconds until fragrant—be careful not to let it burn.
7. Pour in the heavy cream and ranch dressing, stirring constantly to combine, and bring the mixture to a gentle simmer.
8. Reduce the heat to low and whisk in the shredded cheddar cheese until melted and smooth, about 2–3 minutes.
9. Crumble the cooked bacon into small pieces and add it to the sauce along with the shredded rotisserie chicken.
10. Stir everything together and let it warm through for 2–3 minutes, then season lightly with salt and black pepper.
11. Toss the drained pasta into the skillet with the sauce until evenly coated.
12. Remove from heat and garnish with the sliced green onions before serving.
One bite reveals a rich, velvety sauce clinging to every noodle, with smoky bacon and tender chicken in each forkful. For a fun twist, try serving it in individual bowls topped with extra crispy bacon or a sprinkle of fresh herbs like parsley.
Tomato Basil Rotisserie Chicken Pasta
A cozy, comforting pasta dish that transforms leftover rotisserie chicken into a vibrant weeknight dinner, this Tomato Basil Rotisserie Chicken Pasta comes together with minimal fuss and maximum flavor. It’s perfect for those evenings when you want something satisfying without spending hours in the kitchen. Let’s walk through the simple steps to bring it all together.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces of your favorite pasta, like penne or rotini
– 2 tablespoons of olive oil
– 3 cloves of garlic, minced
– A 14.5-ounce can of diced tomatoes, undrained
– A splash of chicken broth, about 1/2 cup
– 2 cups of shredded rotisserie chicken
– A big handful of fresh basil leaves, roughly chopped
– A generous pinch of salt and black pepper
– A sprinkle of grated Parmesan cheese for serving
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the pasta to the boiling water and cook according to the package directions until al dente, which usually takes about 10-12 minutes.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
4. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, being careful not to let it burn.
5. Pour in the can of diced tomatoes with their juices and the chicken broth, stirring to combine.
6. Let the tomato mixture simmer uncovered for 5 minutes, allowing it to thicken slightly.
7. Stir in the shredded rotisserie chicken and cook for another 3 minutes until heated through.
8. Drain the cooked pasta and add it directly to the skillet with the sauce.
9. Toss everything together until the pasta is well coated, then remove from heat.
10. Fold in the chopped fresh basil and season with salt and black pepper to your liking.
11. Divide the pasta among serving bowls and top with a sprinkle of grated Parmesan cheese.
You’ll love the tender pasta coated in a bright, tangy tomato sauce that clings beautifully to every bite. The rotisserie chicken adds a savory depth, while the fresh basil brings a pop of herbal freshness that makes this dish sing. For a fun twist, try serving it with a side of garlic bread to soak up any extra sauce—it’s a crowd-pleaser every time.
Cheesy Rotisserie Chicken Tortellini Alfredo
Unbelievably easy and irresistibly creamy, this Cheesy Rotisserie Chicken Tortellini Alfredo transforms a store-bought rotisserie chicken into a decadent weeknight dinner in under 30 minutes. Using pre-cooked ingredients as your foundation, we’ll build layers of rich, cheesy flavor with minimal fuss, perfect for when you crave something comforting without the long cook time.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
– A 20-ounce package of fresh cheese tortellini
– The meat from 1 store-bought rotisserie chicken, shredded into bite-sized pieces (about 2 cups)
– 2 tablespoons of unsalted butter
– 2 cloves of garlic, minced
– 1 cup of heavy cream
– A splash (about 1/4 cup) of chicken broth
– 1 cup of freshly grated Parmesan cheese
– A couple of handfuls (about 1 cup) of shredded mozzarella cheese
– A pinch of salt and black pepper
– A small handful of fresh parsley, chopped (for garnish)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fresh cheese tortellini to the boiling water and cook according to the package directions, usually 3-4 minutes, until they float to the top and are tender. Tip: Avoid overcooking the tortellini as they will continue to warm in the sauce later.
3. While the tortellini cooks, melt the 2 tablespoons of unsalted butter in a large skillet or Dutch oven over medium heat.
4. Add the 2 minced garlic cloves to the melted butter and sauté for exactly 1 minute, until fragrant but not browned.
5. Pour in the 1 cup of heavy cream and the 1/4 cup splash of chicken broth, stirring to combine.
6. Let the cream mixture simmer gently for 3-4 minutes, stirring occasionally, until it slightly thickens and reduces by about a quarter.
7. Reduce the heat to low and gradually whisk in the 1 cup of freshly grated Parmesan cheese until the sauce is smooth and no lumps remain. Tip: Adding the cheese off the heat prevents it from seizing or becoming grainy.
8. Stir in the 2 cups of shredded rotisserie chicken and the cooked, drained tortellini until everything is evenly coated in the Alfredo sauce.
9. Sprinkle the 1 cup of shredded mozzarella cheese evenly over the top of the skillet.
10. Cover the skillet with a lid and let it sit for 2-3 minutes off the heat, just until the mozzarella is melted and gooey. Tip: The residual heat from the dish is perfect for melting the cheese without making the sauce too hot.
11. Season the finished dish with a pinch of salt and black pepper, then garnish with the chopped fresh parsley.
Oozing with a velvety, triple-cheese sauce that clings to every tender tortellini and juicy shred of chicken, this dish delivers restaurant-level indulgence from your own stove. For a fun twist, serve it straight from the skillet with a side of garlic bread to scoop up every last bit of that creamy Alfredo, or pack the leftovers for a surprisingly elegant next-day lunch.
One-Pot Rotisserie Chicken Pasta Primavera
Mixing up a delicious dinner doesn’t have to mean a sink full of dishes. This one-pot wonder uses a store-bought rotisserie chicken to get a flavorful meal on the table with minimal fuss, perfect for a busy weeknight. You’ll love how the fresh spring vegetables and creamy sauce come together in just one pot.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– A couple of tablespoons of olive oil
– One medium yellow onion, diced
– Two cloves of garlic, minced
– A splash of dry white wine (about 1/4 cup)
– Two cups of low-sodium chicken broth
– One cup of heavy cream
– Eight ounces of dried penne pasta
– One teaspoon of dried Italian seasoning
– A good pinch of salt and black pepper
– Two cups of shredded rotisserie chicken
– One cup of frozen peas
– One cup of chopped asparagus (1-inch pieces)
– Half a cup of grated Parmesan cheese, plus more for serving
– A handful of fresh basil, chopped
Instructions
1. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat for 1 minute until shimmering.
2. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
4. Pour in the 1/4 cup of white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
5. Add the 2 cups of chicken broth, 1 cup of heavy cream, 8 ounces of penne pasta, 1 teaspoon of Italian seasoning, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the pot.
6. Increase the heat to bring the liquid to a boil, then immediately reduce to a simmer, cover the pot, and cook for 10 minutes, stirring halfway through to prevent sticking.
7. Uncover the pot and stir in the 2 cups of shredded chicken, 1 cup of frozen peas, and 1 cup of chopped asparagus.
8. Continue to simmer uncovered for 5-7 minutes, stirring occasionally, until the pasta is al dente and the vegetables are tender-crisp.
9. Remove the pot from the heat and stir in the 1/2 cup of grated Parmesan cheese until melted and creamy.
10. Taste and adjust seasoning with more salt and pepper if needed, then stir in the chopped fresh basil.
11. Divide the pasta among bowls and serve immediately with extra Parmesan cheese on the side.
Delightfully creamy and packed with spring flavors, this pasta has a satisfying texture from the al dente penne and tender-crisp vegetables. The rotisserie chicken adds a savory depth that makes it feel special without extra work. For a fun twist, try serving it in shallow bowls with a sprinkle of red pepper flakes or alongside a simple green salad with a lemony vinaigrette.
Bruschetta Rotisserie Chicken Pasta
Venturing into the kitchen doesn’t have to be daunting, especially when you have a shortcut like rotisserie chicken. This Bruschetta Rotisserie Chicken Pasta is your ticket to a vibrant, flavor-packed meal that comes together with minimal fuss, perfect for a busy weeknight or a casual gathering.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces of your favorite pasta, like penne or fusilli
– A couple of tablespoons of olive oil
– 3 cloves of garlic, minced
– 1 pint of cherry tomatoes, halved
– A generous splash of balsamic vinegar, about 2 tablespoons
– A big handful of fresh basil, chopped
– The meat from 1 store-bought rotisserie chicken, shredded (about 3 cups)
– A good pinch of salt and a few cracks of black pepper
– A cup of shredded mozzarella cheese
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the pasta to the boiling water and cook according to the package directions for al dente, which usually takes about 10-12 minutes.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
4. Add the minced garlic to the skillet and cook for 1 minute, just until fragrant—be careful not to let it burn, as burnt garlic turns bitter.
5. Toss in the halved cherry tomatoes and cook for 5-7 minutes, until they start to soften and release their juices.
6. Pour in the balsamic vinegar and let it simmer for 2 minutes to reduce slightly, which will concentrate the flavor.
7. Stir in the shredded rotisserie chicken and chopped basil, cooking for another 3-4 minutes until everything is heated through.
8. Season the mixture with salt and pepper, tasting as you go to ensure it’s well-balanced.
9. Once the pasta is done, drain it well and add it directly to the skillet with the chicken and tomato mixture.
10. Toss everything together until the pasta is evenly coated, then sprinkle the shredded mozzarella cheese over the top.
11. Cover the skillet with a lid and let it sit off the heat for 2-3 minutes, just until the cheese melts—this gentle residual heat prevents the cheese from becoming rubbery.
12. Give it one final gentle stir to incorporate the melted cheese.
Delight in the juicy tomatoes and tender chicken mingling with the pasta, all brought together by the melted mozzarella. For a fun twist, serve it in individual bowls topped with an extra sprinkle of fresh basil or a drizzle of olive oil to make it feel restaurant-worthy.
Creamy Rotisserie Chicken and Spinach Lasagna
Diving into a comforting lasagna doesn’t have to mean hours of prep. This version cleverly uses a store-bought rotisserie chicken and a creamy spinach sauce for a rich, satisfying dish that comes together surprisingly fast. Let’s get started.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– A 2-pound rotisserie chicken, all the meat shredded into bite-sized pieces
– A 10-ounce box of frozen chopped spinach, thawed and squeezed really dry
– A 15-ounce container of ricotta cheese
– A couple of cups of shredded mozzarella cheese
– About half a cup of grated Parmesan cheese
– A 24-ounce jar of your favorite marinara sauce
– A 9×13-inch baking dish, no-boil lasagna noodles to fit
– A splash of olive oil
– A teaspoon of dried Italian seasoning
– A pinch of salt and black pepper
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the shredded chicken, squeezed-dry spinach, ricotta, 1 cup of the mozzarella, and the Parmesan cheese.
3. Add the Italian seasoning, a pinch of salt, and a few grinds of black pepper to the bowl, then mix everything until it’s well combined. (Tip: Squeezing the spinach thoroughly prevents a watery lasagna.)
4. Lightly coat the bottom of your 9×13-inch baking dish with a splash of olive oil.
5. Spread about ½ cup of the marinara sauce evenly over the bottom of the dish.
6. Arrange a single layer of no-boil lasagna noodles over the sauce, breaking them to fit if needed.
7. Spoon and spread half of the chicken and spinach mixture evenly over the noodle layer.
8. Drizzle about ¾ cup of marinara sauce over the chicken mixture.
9. Repeat the layers: noodles, the remaining chicken mixture, and another ¾ cup of sauce.
10. Top with a final layer of noodles and spread the remaining marinara sauce over them.
11. Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top. (Tip: Covering the noodles completely with sauce ensures they cook through properly.)
12. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
13. Remove the foil and continue baking for another 15 minutes, or until the cheese is bubbly and starting to brown in spots. (Tip: Let it rest for 10 minutes after baking for cleaner slices.)
14. Let the lasagna rest out of the oven for 10 minutes before serving.
Layers of tender noodles, creamy filling, and tangy sauce bake into a wonderfully cohesive dish. The rotisserie chicken adds a savory depth that pairs perfectly with the mild spinach and rich cheeses. For a fun twist, serve individual squares topped with a simple arugula salad dressed with lemon vinaigrette.
Rotisserie Chicken Pasta Carbonara
Now, let’s transform that leftover rotisserie chicken into a creamy, comforting pasta carbonara that’s perfect for a cozy weeknight dinner. This recipe simplifies the classic by using pre-cooked chicken, making it both time-saving and deliciously satisfying. You’ll love how the rich sauce clings to every strand of pasta.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 12 ounces of spaghetti
– 2 cups of shredded rotisserie chicken (about half a chicken)
– 4 large eggs
– 1 cup of grated Parmesan cheese, plus a little extra for topping
– 6 slices of bacon, chopped
– 2 cloves of garlic, minced
– A splash of olive oil
– A couple of tablespoons of chopped fresh parsley
– Salt and freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the spaghetti and cook according to package directions until al dente, about 8-10 minutes, reserving 1 cup of pasta water before draining.
3. While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat.
4. Add the chopped bacon and cook for 5-7 minutes, stirring occasionally, until crispy and browned.
5. Tip: Use kitchen tongs to transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the skillet.
6. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.
7. Stir in the shredded rotisserie chicken and cook for 2-3 minutes just to warm through.
8. In a medium bowl, whisk together the eggs, 1 cup of Parmesan cheese, and a generous pinch of black pepper until smooth.
9. Tip: Have all ingredients ready before combining—this prevents the eggs from scrambling when added to the hot pasta.
10. Drain the cooked spaghetti and immediately add it to the skillet with the chicken mixture.
11. Remove the skillet from heat and quickly pour in the egg mixture, tossing constantly with tongs for 1 minute.
12. Tip: Add reserved pasta water, 1/4 cup at a time, until the sauce reaches a creamy, silky consistency that coats the pasta.
13. Toss in the crispy bacon and chopped parsley, then season with salt to taste.
14. Serve immediately, topped with extra Parmesan and black pepper.
Perfectly creamy with a smoky bacon flavor, this pasta has a luxurious texture from the egg-based sauce clinging to each strand. The rotisserie chicken adds tender, savory bites that make it feel hearty yet effortless. For a fun twist, try serving it in individual bowls with a side of garlic bread to soak up every last bit of sauce.
Roasted Red Pepper Rotisserie Chicken Pasta
This roasted red pepper rotisserie chicken pasta is the perfect cozy weeknight dinner that comes together with minimal effort but delivers maximum flavor. Think of it as your shortcut to a restaurant-quality meal that’s ready in about the time it takes to boil water and cook pasta. The combination of sweet roasted peppers, tender chicken, and a creamy sauce will make this a regular in your rotation.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces of your favorite pasta, like penne or fusilli
– 2 cups of shredded rotisserie chicken (about half a chicken)
– 1 jar (12 ounces) of roasted red peppers, drained
– 1 small yellow onion, diced
– 3 cloves of garlic, minced
– 1 cup of heavy cream
– 1/2 cup of chicken broth
– A big handful of fresh basil, chopped
– A generous sprinkle of grated Parmesan cheese
– 2 tablespoons of olive oil
– Salt and black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the pasta to the boiling water and cook according to package directions until al dente, which usually takes about 9-11 minutes.
3. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
4. Add the diced onion to the skillet and cook, stirring occasionally, until it turns soft and translucent, about 5 minutes.
5. Stir in the minced garlic and cook for exactly 1 minute until fragrant—be careful not to let it burn.
6. Pour the drained roasted red peppers into a blender or food processor and blend on high speed until completely smooth, about 30 seconds.
7. Add the pureed red peppers to the skillet with the onions and garlic, stirring to combine everything evenly.
8. Pour in 1 cup of heavy cream and 1/2 cup of chicken broth, then bring the mixture to a gentle simmer over medium-low heat.
9. Let the sauce simmer for 5 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
10. Add the shredded rotisserie chicken to the skillet and stir until it’s fully heated through, about 2-3 minutes.
11. Drain the cooked pasta, reserving 1/2 cup of the pasta water in case you need to thin the sauce later.
12. Add the drained pasta directly to the skillet with the sauce and chicken, tossing everything together until the pasta is well coated.
13. If the sauce seems too thick, stir in a splash of the reserved pasta water, one tablespoon at a time, until it reaches your desired consistency.
14. Remove the skillet from the heat and stir in the chopped fresh basil and a generous sprinkle of grated Parmesan cheese.
15. Season the finished dish with salt and black pepper to your liking, giving it one final toss to distribute the flavors evenly.
Delightfully creamy with a subtle sweetness from the roasted peppers, this pasta has a velvety sauce that clings perfectly to every noodle. The tender rotisserie chicken adds a satisfying heartiness, making it feel like a special treat without the fuss. For a fun twist, try serving it topped with extra basil and a drizzle of chili oil for a bit of heat.
Summary
My, what a delicious collection! These 18 creamy rotisserie chicken pasta recipes prove that comfort food can be quick, easy, and endlessly versatile. I hope you’ve found a new family favorite to try this week. Don’t forget to leave a comment telling me which one you loved most, and please share this roundup on Pinterest to spread the creamy pasta love!
