Creamy Rotisserie Chicken Pasta: Weeknight Comfort (Print Version)

Quick Creamy Rotisserie Chicken Pasta recipe. Easy weeknight meal with tender chicken and rich sauce. Perfect for busy evenings.

# 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, Not Vegetarian

# Ingredients:

→ Main Ingredients

01 - 1 large rotisserie chicken, shredded (about 3-4 cups cooked chicken)
02 - 12 oz (340g) short pasta (like penne or rigatoni)
03 - 2 cups (480ml) heavy cream
04 - 1 cup (240ml) chicken broth
05 - 1 cup freshly grated Parmesan cheese, plus more for garnish
06 - 5 oz (140g) fresh spinach

→ Flavor Boosters

07 - 4 cloves garlic, minced
08 - 1/2 yellow onion, diced
09 - 2 tbsp unsalted butter
10 - 1 tbsp olive oil
11 - 1/2 tsp red pepper flakes (optional)

→ Seasonings & Spices

12 - 1/2 tsp dried thyme
13 - Salt and freshly ground black pepper, to taste

→ Garnish & Toppings

14 - 1/4 cup fresh parsley, chopped

# Instructions:

01 - First things first, let's get organized! Shred that rotisserie chicken, discarding the skin and bones. Honestly, this is the longest part of the prep, but it's still so much faster than cooking chicken from raw. Then, mince your garlic and dice your onion. Get your Parmesan grated, because you'll want it ready to go. I always feel so much calmer when everything is lined up and ready for action, prevents those "oh no, where's the garlic?!" moments.
02 - Grab a big pot, fill it with water, and get it boiling. Don't forget to generously salt the water—this is where the pasta gets its flavor, and honestly, I always forget to salt the water the first time, then remember with a "darn it!" moment. Cook your pasta according to package directions until it's al dente. You want a little bite, because it's going to finish cooking in the sauce. Drain it, but definitely reserve about a cup of that starchy pasta water; it’s magic for the sauce!
03 - In a large skillet or Dutch oven over medium heat, melt a knob of butter with a drizzle of olive oil. Once it's shimmering, add your diced onion. Let it cook down until it's soft and translucent, about 5-7 minutes. Then, toss in that minced garlic and those red pepper flakes (if you're using them). Let it cook for just about a minute until fragrant; you don't want to burn the garlic, trust me, I've done it, and it's a bitter mistake!
04 - Now for the good part! Pour in your chicken broth and let it simmer for a couple of minutes to reduce slightly. Then, slowly pour in the heavy cream. Stir it all together and bring it to a gentle simmer. Add your dried thyme, salt, and pepper. Let it bubble gently for about 3-5 minutes, stirring occasionally, until it starts to thicken up. You'll see it coating the back of your spoon, and oh, the smell is just heavenly!
05 - Take your skillet off the heat. Add the cooked pasta and shredded rotisserie chicken to the creamy sauce. Toss everything together, making sure every strand of pasta and piece of chicken is coated in that luscious sauce. Now, stir in most of your freshly grated Parmesan cheese and the fresh spinach. If the sauce seems a little too thick, add a splash or two of that reserved pasta water until it reaches your desired consistency. This Creamy Rotisserie Chicken Pasta is really coming together!
06 - Dish out generous portions into bowls. Sprinkle with the remaining Parmesan cheese and a good handful of fresh chopped parsley. Sometimes I even add a little extra black pepper or a tiny drizzle of good olive oil. The final result should look incredibly inviting, smell like pure comfort, and taste like a warm hug. Honestly, this is where all that kitchen chaos pays off!

# Notes:

01 - Don't overcook the pasta! Seriously, mushy pasta is a sad pasta.
02 - This Creamy Rotisserie Chicken Pasta holds up pretty well in the fridge for a few days, but the sauce does thicken.
03 - No rotisserie chicken? Cooked chicken breast works, but the rotisserie adds so much flavor!
04 - A little fresh lemon zest at the end brightens up this Creamy Rotisserie Chicken Pasta beautifully, I found out by accident once.

# Equipment Needed:

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

# Nutrition (Per Serving):

Calories: 650
Total Fat: 40g
Total Carbohydrate: 45g
Protein: 30g

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