Description
This creamy Rotisserie Chicken Pasta is a quick and comforting weeknight meal that combines tender shredded rotisserie chicken with pasta, fresh vegetables, and a rich, flavorful sauce made from cream, Parmesan, and chicken broth. Perfect for busy days, it offers a delicious and satisfying dinner ready in just 30 minutes.
Ingredients
Scale
Pasta
- 12 ounces pasta (penne, rotini, or fettuccine)
- Salt for pasta water
Sauce and Main Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 2 cups rotisserie chicken (shredded)
- 2 cups baby spinach (optional)
- 1 1/2 cups cherry tomatoes (halved) or 1 cup diced tomatoes
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt (plus more for pasta water)
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 cup chicken broth
- 3/4 cup heavy cream (or half-and-half)
- 1/2 cup grated Parmesan cheese (plus more for serving)
- 2 tablespoons cream cheese (optional for extra creaminess)
- 1 tablespoon lemon juice (optional)
- 2 tablespoons chopped fresh parsley or basil (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente according to the package directions. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
- Sauté Onion and Garlic: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook until fragrant, approximately 30 seconds to 1 minute, stirring constantly to avoid burning.
- Add Tomatoes and Seasonings: Stir in the halved cherry tomatoes (or diced tomatoes), Italian seasoning, 1/2 teaspoon salt, black pepper, and crushed red pepper flakes if using. Cook for 2 to 3 minutes until the tomatoes soften slightly and release their juices.
- Simmer with Broth: Pour in the chicken broth and let the mixture simmer gently for about 3 minutes to meld the flavors and reduce slightly.
- Create Creamy Sauce: Lower the heat to low and stir in the heavy cream and cream cheese (if using) until the sauce is smooth. Add the grated Parmesan cheese and stir until melted and incorporated into the sauce.
- Add Chicken and Spinach: Incorporate the shredded rotisserie chicken and baby spinach (if using). Cook just until the spinach wilts and the chicken is heated through, about 2-3 minutes.
- Toss Pasta with Sauce: Add the drained pasta to the skillet and toss well to coat evenly with the creamy sauce. If the sauce is too thick, loosen it with some reserved pasta water, adding a small splash at a time until desired consistency is reached.
- Finish and Serve: Stir in lemon juice and fresh chopped herbs like parsley or basil if desired for a fresh, bright flavor. Serve hot with extra grated Parmesan cheese on top.
Notes
- Use both dark and white meat from the rotisserie chicken for the best flavor and texture.
- Season to taste, as the saltiness of rotisserie chicken and broth can vary.
- Swap spinach for kale (cook a few minutes longer) or add vegetables like mushrooms or zucchini when sautéing onions for variety.
- For a lighter version, use half-and-half instead of heavy cream and omit the cream cheese.
- This dish reheats best with a splash of broth or milk added during warming to maintain a creamy consistency.
