why make this recipe
This dish cooks fast and tastes rich. You use a ready rotisserie chicken and simple pantry items. It feeds a family or makes good leftovers. If you want other ideas with rotisserie chicken, see ways to use rotisserie chicken for more quick meals.
introduction
Creamy Rotisserie Chicken Pasta is easy and warm. The sauce is smooth and mild. You can change greens or pasta shapes. Many people like this as a weeknight meal. Learn more about using rotisserie chicken as a main ingredient in this rotisserie chicken deep dive.
how to make Creamy Rotisserie Chicken Pasta
Follow the steps below. Work simply and use medium heat. Finish in about 20 minutes if the chicken is already shredded.
Ingredients :
- 2 cups shredded rotisserie chicken
- 8 oz pasta (penne or fettuccine)
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 2 cups fresh spinach
- Salt and pepper to taste
- 1 tbsp olive oil
Directions :
Cook pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Sauté minced garlic for about one minute until fragrant. Add heavy cream and chicken broth to the skillet; stir well and let simmer for about five minutes until slightly thickened. Stir in shredded chicken and fresh spinach; cook until spinach wilts, about two minutes. Combine cooked pasta with the sauce, tossing until evenly coated. Season with salt and pepper as needed. Serve warm, garnished with freshly grated Parmesan cheese.
how to serve Creamy Rotisserie Chicken Pasta
Serve hot on warm plates. Add extra Parmesan on top. A side salad or steamed vegetables go well. You can also add a squeeze of lemon for brightness.
how to store Creamy Rotisserie Chicken Pasta
Cool the pasta to room temperature. Put it in an airtight container. Store in the fridge for 3 to 4 days. Reheat on the stove over low heat with a splash of broth or cream. You can freeze for up to 2 months; thaw in the fridge before reheating.
tips to make Creamy Rotisserie Chicken Pasta
- Use leftover shredded rotisserie chicken to save time. Learn more tips from rotisserie chicken ideas.
- Do not boil the sauce. Keep it at a gentle simmer so the cream does not separate.
- Taste and season at the end. Parmesan adds salt, so add less salt first.
- If the sauce is too thick, add a little chicken broth or pasta water.
variation (if any)
- Add cooked broccoli or peas for more vegetables.
- Swap spinach for kale; cook longer until tender.
- Use half-and-half instead of heavy cream for a lighter sauce.
- Add red pepper flakes for a bit of heat.
FAQs
Q: Can I use a different pasta?
A: Yes. Use penne, fettuccine, or any shape you like.
Q: Can I make this without cream?
A: Yes. Use a mix of milk and a little flour or use a light cream substitute, but the sauce will be less rich.
Q: Is rotisserie chicken safe to use cold in this pasta?
A: Yes. You add it to the hot sauce and cook until heated through. That keeps the chicken moist.
Q: Can I add more vegetables?
A: Yes. Add cooked broccoli, peas, or mushrooms as you like.
Q: How do I keep the spinach bright?
A: Stir it in at the end so it wilts quickly and keeps color.
Conclusion
For another creamy take using leftover rotisserie chicken, see Creamy leftover rotisserie chicken pasta – Berry&Maple.
Print
Creamy Rotisserie Chicken Pasta
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A quick and creamy pasta dish featuring shredded rotisserie chicken, perfect for weeknight meals.
Ingredients
- 2 cups shredded rotisserie chicken
- 8 oz pasta (penne or fettuccine)
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 2 cups fresh spinach
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Sauté minced garlic for about one minute until fragrant.
- Add heavy cream and chicken broth to the skillet; stir well and let simmer for about five minutes until slightly thickened.
- Stir in shredded chicken and fresh spinach; cook until spinach wilts, about two minutes.
- Combine cooked pasta with the sauce, tossing until evenly coated.
- Season with salt and pepper as needed. Serve warm, garnished with freshly grated Parmesan cheese.
Notes
Use leftover shredded rotisserie chicken to save time. Ensure to keep the sauce at a gentle simmer to prevent separation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg
Keywords: pasta, rotisserie chicken, creamy sauce, quick meal, weeknight dinner