Quick Rotisserie Chicken Leftovers: Creamy Pasta (Print Version)
Quick Rotisserie Chicken Leftovers transform into a creamy, comforting pasta bake. Easy, flavorful, and perfect for a speedy weeknight dinner.
# 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, poultry, gluten
# Ingredients:
→ Base Ingredients
01 -
3 cups cooked rotisserie chicken, shredded
02 -
12 oz pasta (penne, fettuccine, or rotini)
03 -
2 tbsp olive oil
04 -
1 medium yellow onion, chopped
05 -
4 cloves garlic, minced
06 -
3 cups chicken broth
07 -
1.5 cups heavy cream
08 -
5 oz fresh spinach
→ Flavor Boosters
09 -
1 tsp dried Italian seasoning
10 -
1/2 tsp red pepper flakes (or more, to taste)
11 -
Salt, to taste
12 -
Freshly ground black pepper, to taste
→ Finishing Touches
13 -
1/2 cup grated Parmesan cheese, plus more for serving
14 -
2 tbsp fresh parsley, chopped
→ Optional Extras
15 -
1 cup sliced mushrooms, sautéed with onions
16 -
1/2 cup cherry tomatoes, halved
17 -
A squeeze of fresh lemon juice at the end
# Instructions:
01 -
First things first, get that rotisserie chicken shredded. I usually do this by hand; it's a bit messy, but honestly, it’s the quickest way. Chop your onion and mince that garlic. Get your pasta water boiling with a good pinch of salt – this is where I always forget to salt the water, oops! Having everything ready makes the rest of the cooking flow so much smoother, less frantic kitchen chaos, you know?
02 -
Heat a glug of olive oil in a large skillet or Dutch oven over medium heat. Toss in your chopped onion and let it soften, about 5-7 minutes, until it's translucent and smells sweet. Then, add the minced garlic and red pepper flakes, cooking for just another minute until fragrant. Don’t let the garlic burn; that’s a mistake I made once, and it made the whole dish bitter. Keep stirring!
03 -
Pour in the chicken broth and bring it to a gentle simmer, scraping up any delicious brown bits from the bottom of the pan. This is where all that flavor lives! Stir in the Italian seasoning. Let it bubble for a few minutes to reduce slightly, then reduce the heat to low and slowly stir in the heavy cream. Oh, the smell of that creamy goodness starting to form – it’s just lovely!
04 -
Once your sauce is looking nice and creamy, gently fold in your shredded rotisserie chicken leftovers. Let it warm through for a couple of minutes. Then, add the fresh spinach by the handful. It’ll look like a mountain at first, but it quickly wilts down into the sauce. Stir until all the spinach has softened and turned bright green. Don't overcook it, or it gets sad and mushy.
05 -
By now, your pasta should be cooked to al dente. Drain it, reserving a little bit of the pasta water (just in case the sauce needs thinning later – a trick I learned the hard way!). Add the drained pasta directly to the skillet with the sauce. Toss everything together really well, making sure every strand of pasta is coated in that delicious creamy sauce. This is where it all comes together!
06 -
Stir in about half of the grated Parmesan cheese, letting it melt into the sauce. Taste and adjust your seasonings – a little more salt, maybe some fresh black pepper? Serve immediately, garnished with the remaining Parmesan and a sprinkle of fresh parsley. The whole kitchen smells incredible at this point, honestly, it’s a total comfort food moment!
# Notes:
01 -
Don't overcook the pasta! It continues to cook a bit in the warm sauce, so al dente is key.
02 -
If your sauce gets too thick, a splash of reserved pasta water or extra broth works wonders.
03 -
Freshly grated Parmesan makes a huge difference in how the cheese melts and tastes.
04 -
A squeeze of fresh lemon juice at the very end brightens all the flavors, I swear by it!
# Equipment Needed:
01 -
Large skillet or Dutch oven
02 -
large pot for pasta
03 -
cutting board
04 -
knife
# Nutrition (Per Serving):
Calories: 650
Total Fat: 35g
Total Carbohydrate: 50g
Protein: 40g