Creamy Rotisserie Chicken Pasta: Easy Weeknight Dinner (Print Version)

Creamy Rotisserie Chicken Pasta comes together fast. Transform store-bought chicken into a rich, comforting dinner everyone loves. Perfect for busy evenings!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: None

# Ingredients:

→ Pasta & Poultry Base

01 - 1 lb short pasta (penne, rotini, or similar)
02 - 1 (2 lb) cooked rotisserie chicken, shredded

→ Creamy Sauce Essentials

03 - 2 tbsp unsalted butter
04 - 4 cloves garlic, minced
05 - 1 cup low-sodium chicken broth
06 - 1.5 cups heavy cream
07 - 1 cup freshly grated Parmesan cheese, plus more for garnish

→ Flavor Boosters & Greens

08 - 5 oz fresh spinach
09 - 1/2 tsp red pepper flakes (optional)
10 - Salt and freshly ground black pepper, to taste

→ Finishing Touches

11 - 2 tbsp fresh parsley, chopped (for garnish)

# Instructions:

01 - First things first, get that pasta water going. A big pot, lots of water, and *generously* salted until it tastes like the ocean. Seriously, don't skimp on the salt here; it's your only chance to season the pasta itself! While the water heats, shred your rotisserie chicken. I usually just use my hands; it's quicker, and honestly, a little therapeutic. Aim for bite-sized pieces for your Creamy Rotisserie Chicken Pasta. This is where I sometimes get distracted and forget to salt the water, oops, but you won't make that mistake, right?
02 - Drain your cooked pasta, reserving about a cup of that starchy water – it's liquid gold for our sauce! Now, in a large skillet or Dutch oven over medium heat, melt the butter. Once it's shimmering, toss in your minced garlic. Oh, the smell! It's pure kitchen magic. Sauté for about a minute, until fragrant, but watch it like a hawk; burnt garlic is a sad, bitter affair. I've had that happen, and it was a total bummer. We want golden, aromatic garlic for this Creamy Rotisserie Chicken Pasta, not crispy bits.
03 - Pour in the chicken broth, scraping up any delicious browned bits from the bottom of the pan – that's flavor, friends! Let it simmer for a couple of minutes to reduce slightly, then stir in the heavy cream. This is where the magic really starts to happen for our Creamy Rotisserie Chicken Pasta. The sauce will thicken beautifully. Give it a good whisk to make sure everything is incorporated. The aroma should be getting pretty incredible right about now, a warm, inviting scent that promises good things.
04 - Now for the main stars! Add your shredded rotisserie chicken and the drained pasta to the creamy sauce. Toss everything gently to coat every single piece. If the sauce seems a little too thick, this is where that reserved pasta water comes in handy. Add a splash or two, stirring until you reach your desired consistency. I always aim for a sauce that clings to the pasta, not one that pools at the bottom. This step is where the dish truly transforms into a hearty Creamy Rotisserie Chicken Pasta, ready for its close-up.
05 - Stir in the fresh spinach. It'll look like a mountain at first, but trust me, it wilts down super fast. Keep stirring until it's just tender and bright green. Now, season with salt, black pepper, and those red pepper flakes if you're using them. Taste, taste, taste! This is crucial. Adjust seasonings as needed. I always taste a small spoonful; sometimes it needs a bit more salt, sometimes a little more pepper. Make this Creamy Rotisserie Chicken Pasta perfect for *your* palate.
06 - Finally, stir in most of that freshly grated Parmesan cheese. It melts into the sauce, adding another layer of savory deliciousness. Remove the skillet from the heat. Ladle generous portions into bowls and garnish with the remaining Parmesan and fresh parsley. The steam rising, the creamy texture, the vibrant green of the parsley... it's just so inviting. Serve immediately and watch everyone dig in. Honestly, this Creamy Rotisserie Chicken Pasta is a winner every time.

# Notes:

01 - Don't overcrowd your pan when sautéing garlic; it'll steam instead of brown.
02 - Forgetting to reserve pasta water! It's key for a silky sauce.
03 - Freshly grated Parmesan makes a huge difference in flavor and melt.
04 - Add a squeeze of lemon juice at the end for brightness.

# Tools You'll Need:

01 - Large pot
02 - large skillet or Dutch oven
03 - whisk
04 - measuring cups
05 - measuring spoons
06 - cheese grater

# Nutrition Facts (Per Serving):

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

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