Irresistible Creamy Rotisserie Chicken Pasta – Easy Weeknight Dinner Recipe

When you need a comforting, satisfying dinner on the table fast, this creamy rotisserie chicken pasta is your new go-to recipe. Using pre-cooked rotisserie chicken transforms this dish into a 30-minute wonder that feels like you spent hours in the kitchen. The rich, velvety sauce clings perfectly to every strand of pasta, while the tender chicken adds protein and flavor that will have everyone asking for seconds.

This recipe is perfect for those busy evenings when you want something delicious without the fuss. If you love easy pasta dishes, you’ll also enjoy our creamy one-pot salmon pasta for another quick seafood option.

Ingredients

• 12 oz penne pasta or your favorite shape
• 3 cups shredded rotisserie chicken
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup chicken broth
• 1 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup frozen peas
• Fresh parsley for garnish

Step-by-Step Instructions

Step 1: Cook the pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

Step 2: While pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.

Step 3: Pour in chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer, then reduce heat to low.

Step 4: Gradually whisk in Parmesan cheese until the sauce is smooth and creamy. Stir in Italian seasoning, salt, and pepper.

Step 5: Add the shredded rotisserie chicken and frozen peas to the sauce. Cook for 3-4 minutes until heated through.

Step 6: Add the cooked pasta to the skillet and toss to coat in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.

Step 7: Garnish with fresh parsley and additional Parmesan cheese before serving.

Expert Tips

For the best results, shred the rotisserie chicken while it’s still warm – it’s much easier than when cold. If you’re looking for more chicken dinner inspiration, try our crispy baked Parmesan chicken for another family favorite.

Don’t overcook the sauce – once the cheese is melted and incorporated, remove it from heat to prevent separation. The residual heat will continue to cook the ingredients.

For a lighter version, you can substitute half-and-half for the heavy cream, though the sauce will be slightly less rich. This dish pairs beautifully with a simple green salad or garlic butter green beans.

Frequently Asked Questions

Can I use fresh chicken instead of rotisserie?
Absolutely! Cook 2 chicken breasts seasoned with salt and pepper, then shred and use as directed. Rotisserie chicken just saves time and adds extra flavor.

How long does this pasta keep?
Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of milk or broth to refresh the sauce.

Can I make this ahead of time?
You can prep the sauce and shred the chicken ahead, but combine everything just before serving for the best texture. If you love make-ahead meals, our chicken Parmesan casserole is another great option.

What other vegetables can I add?
Broccoli florets, spinach, or sliced mushrooms would all work beautifully in this recipe. Add them when you cook the onions for even cooking.

Irresistible Creamy Rotisserie Chicken Pasta – Easy Weeknight Dinner Recipe

This creamy rotisserie chicken pasta is a comforting, satisfying dinner that comes together in just 30 minutes using pre-cooked rotisserie chicken. The rich, velvety sauce clings perfectly to pasta while tender chicken adds protein and flavor for a meal that feels like you spent hours in the kitchen.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 520

Ingredients Method Notes

Ingredients

  

Ingredients

• 12 oz penne pasta or your favorite shape
• 3 cups shredded rotisserie chicken
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup chicken broth
• 1 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup frozen peas
• Fresh parsley for garnish

Method

 

Instructions

1. Cook the pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
3. Pour in chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer, then reduce heat to low.
4. Gradually whisk in Parmesan cheese until the sauce is smooth and creamy. Stir in Italian seasoning, salt, and pepper.
5. Add the shredded rotisserie chicken and frozen peas to the sauce. Cook for 3-4 minutes until heated through.
6. Add the cooked pasta to the skillet and toss to coat in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
7. Garnish with fresh parsley and additional Parmesan cheese before serving.

Notes

Shred rotisserie chicken while warm for easier preparation. Don’t overcook the sauce – remove from heat once cheese is melted to prevent separation. For lighter version, substitute half-and-half for heavy cream.