Leftover Rotisserie Chicken: Quick & Creamy Bake (Print Version)

Leftover rotisserie chicken transforms into a quick, creamy pasta bake. Discover simple recipes for comforting weeknight meals using what you have.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Contains Dairy, Gluten

# Ingredients:

→ Main Players

01 - Rotisserie Chicken: 3 cups, shredded
02 - Pasta: 8 oz, medium shells or penne

→ Creamy Goodness

03 - Chicken Broth: 1 cup, low sodium
04 - Cream Cheese: 4 oz, softened
05 - Milk: 1/2 cup, whole

→ Flavor Boosters

06 - Garlic: 2 cloves, minced
07 - Onion: 1/2 small, finely diced
08 - Dried Thyme: 1/2 tsp
09 - Salt & Black Pepper: To taste

→ Finishing Touches

10 - Shredded Cheddar Cheese: 1 cup
11 - Fresh Parsley: For garnish, chopped

# Instructions:

01 - First things first, get that pasta cooking! Boil it according to package directions, but honestly, shave off about 2 minutes from the suggested time. We want it a little underdone because it'll finish cooking in the oven, and nobody wants mushy pasta, right? While that's bubbling away, shred your leftover rotisserie chicken. I usually just use my hands, it's quicker and feels more tactile. Set both aside, ready for their starring roles!
02 - In a large skillet, melt a tablespoon of butter or a drizzle of olive oil over medium heat. Add your finely diced onion and let it soften, stirring occasionally, for about 3-5 minutes. You want it translucent and fragrant, not browned. Then, toss in that minced garlic and the dried thyme. Stir it all together for just about 30 seconds until you can really smell that amazing garlicky aroma. Don't let the garlic burn; that's a mistake I've made too many times, and it makes everything bitter.
03 - Now for the good stuff! Pour in the chicken broth, then add the softened cream cheese. Whisk, whisk, whisk! You want to melt that cream cheese into the broth until it's super smooth and creamy. Next, slowly pour in the milk, continuing to whisk until everything is beautifully combined. This is where the magic happens, and the sauce starts to thicken slightly. It should smell absolutely divine, a true foundation for our leftover rotisserie chicken creation!
04 - Time to bring it all together! Add the shredded leftover rotisserie chicken and your slightly undercooked pasta to the creamy sauce in the skillet. Stir gently until everything is evenly coated. This is your chance to season! Add salt and black pepper to taste. I like to be a little heavy-handed with the pepper, but that's just me. Taste a little bit of the sauce here; adjust as needed. Seriously, don't skip the tasting!
05 - Pour the entire mixture into a 9x13 inch baking dish. Make sure it's spread out evenly. Now, sprinkle that glorious shredded cheddar cheese all over the top. Pop it into a preheated oven at 375°F (190°C) for about 20-25 minutes. You're looking for that cheese to be melted and bubbly, with maybe a few golden-brown spots, and the sauce should be simmering around the edges. It’s going to look and smell amazing, trust me!
06 - Once it's out of the oven, let it sit for about 5 minutes. This little rest time helps the sauce set up a bit and prevents it from being too runny when you scoop it out. Garnish with that fresh chopped parsley if you're feeling fancy (I usually am, it just makes it look so much better!). Serve it warm, straight from the dish. The aroma filling your kitchen will be pure comfort, a truly satisfying end to your day with this incredible leftover rotisserie chicken dish.

# Notes:

01 - Always undercook your pasta by a minute or two for baked dishes; it finishes cooking in the oven and stays al dente, not mushy.
02 - For storage, this leftover rotisserie chicken bake keeps beautifully in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth.
03 - If you don't have cream cheese, a splash of heavy cream and a tablespoon of flour to thicken can work. I tried sour cream once, and it got a bit too tangy for my liking.
04 - A sprinkle of red pepper flakes with the garlic and onion adds a nice, subtle kick!

# Equipment Needed:

01 - Large pot
02 - large skillet
03 - 9x13 inch baking dish

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 22g
Total Carbohydrate: 35g
Protein: 28g

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