Creamy Rotisserie Chicken Pasta: Weeknight Wonder (Print Version)

Quick, Creamy Rotisserie Chicken Pasta is your new weeknight hero! Repurpose that store-bought bird into a rich, comforting dish everyone will love. So easy!

# Recipe Info:

Prep Time: 10 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Italian-American
Dietary: Meat, Dairy

# Ingredients:

→ Main Ingredients

01 - 1 store-bought rotisserie chicken, shredded (about 3-4 cups meat)
02 - 12 oz (about 340g) penne or rigatoni pasta

→ Flavor Boosters

03 - 2 tablespoons olive oil
04 - 4-5 cloves garlic, minced (or more, I'm not judging!)
05 - 1 cup (240ml) chicken broth
06 - 1 ½ cups (360ml) heavy cream
07 - ½ cup (about 50g) freshly grated Parmesan cheese, plus more for serving
08 - Salt and freshly ground black pepper, to taste

→ Fresh Additions

09 - 5 oz (140g) fresh baby spinach

# Instructions:

01 - First things first, get that pasta cooking in a big pot of salted water according to package directions. This is where I always forget to salt the water, honestly, and then my pasta tastes bland. While that's bubbling away, shred your rotisserie chicken. We're looking for about 3-4 cups of meat for this Creamy Rotisserie Chicken Pasta. Don't forget to reserve about a cup of that starchy pasta water before draining the pasta!
02 - While the pasta is doing its thing, heat a large skillet or Dutch oven over medium heat with a glug of olive oil. Add your minced garlic and let it get fragrant, about 30-60 seconds. Don't let it burn, or your whole kitchen will smell like bitter garlic, which is an "oops" moment I've had way too many times. This step is key for building the flavor base.
03 - Pour in your chicken broth and let it simmer for a minute, scraping up any bits from the bottom of the pan – that's flavor, friends! Then, stir in the heavy cream. Let it gently bubble and thicken slightly, maybe 3-5 minutes. It should coat the back of a spoon. This is where the magic happens for our Creamy Rotisserie Chicken Pasta.
04 - Now, add your shredded rotisserie chicken to the creamy sauce. Stir it all together, letting the chicken warm through. Season generously with salt and black pepper to taste. Remember, you can always add more, but you can't take it away! I usually take a tiny taste here to make sure the base is spot on.
05 - Drain your cooked pasta and add it directly to the skillet with the chicken and sauce. Toss everything together until the pasta is well coated. Now, throw in the baby spinach. It'll look like a mountain, but honestly, it wilts down in no time. Keep tossing until the spinach is just tender and vibrant.
06 - Finally, stir in that glorious grated Parmesan cheese. If the sauce looks a little too thick, add a splash of that reserved pasta water, a tablespoon at a time, until it reaches your desired consistency. Serve immediately, perhaps with a little extra Parmesan on top, because why not? This Creamy Rotisserie Chicken Pasta is ready for its close-up!

# Notes:

01 - Always reserve some pasta water! It’s liquid gold for adjusting sauce consistency.
02 - Reheat gently on the stovetop with a splash of milk to revive the sauce, avoid the microwave if possible.
03 - Leftover roasted chicken or even frozen peas are great swaps if you don't have rotisserie or spinach.
04 - A side salad with a bright vinaigrette and some crusty bread for dipping, trust me on this!

# Equipment Needed:

01 - Large pot
02 - large skillet or Dutch oven

# Nutrition (Per Serving):

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

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