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Easy Creamy Rotisserie Chicken Pasta – Dinner in Min!

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This Creamy Rotisserie Chicken Pasta is the ultimate weeknight hero, transforming store-bought rotisserie chicken into a rich and satisfying dish. Enjoy tender chicken mingling with pasta in a velvety cream sauce that’s quick and easy to make.

Ingredients

Scale
  • 3–4 cups shredded rotisserie chicken
  • 12–16 ounces penne, rotini, farfalle, or fettuccine pasta
  • 1.5 to 2 cups heavy cream
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium onion, finely diced
  • 3–4 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup freshly grated Parmesan cheese (plus more for serving)
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 teaspoon dried Italian seasoning
  • A pinch of red pepper flakes (optional)
  • 5 ounces fresh spinach (optional)
  • 0.5 cup sun-dried tomatoes, oil-packed, drained and chopped (optional)

Instructions

  1. First things first, let's get everything ready. Shred the rotisserie chicken into bite-sized pieces, finely dice the onion, and mince the garlic. Wash the spinach if using, and drain and chop the sun-dried tomatoes.
  2. Grab a large pot and fill it with generously salted water. Bring it to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 to 1.5 cups of starchy pasta water before draining.
  3. While the pasta is cooking, heat a large skillet or Dutch oven over medium heat. Add the butter and olive oil. Once the butter is melted and shimmering, toss in the diced onion. Sauté for about 5-7 minutes until the onion softens and becomes translucent. Add the minced garlic and cook for another minute until fragrant.
  4. Pour in the chicken broth and bring it to a gentle simmer, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream, add the Italian seasoning, red pepper flakes, and season generously with salt and black pepper. Let it cook for about 5 minutes to thicken slightly.
  5. Stir in the shredded rotisserie chicken. If using spinach, add it in batches and stir until it wilts down. If using sun-dried tomatoes, add them now as well. Allow the chicken to heat through.
  6. Drain the cooked pasta and add it directly to the skillet with the sauce and chicken. Sprinkle in the freshly grated Parmesan cheese. Toss everything together well, adding reserved pasta water as needed to reach desired consistency.
  7. Taste and adjust seasonings if necessary. Serve immediately, garnished with extra Parmesan cheese and fresh chopped parsley.

Nutrition

Keywords: Don't skimp on the pasta water for a glossy sauce. Use freshly grated Parmesan for better flavor. Adjust seasonings to your liking, and consider adding a squeeze of lemon juice before serving for brightness.

Find it online: https://crumella.com/easy-creamy-rotisserie-chicken-pasta-dinner-in-min/