Save
This simple rotisserie chicken pasta transforms store-bought chicken into a restaurant-worthy dinner in just 30 minutes. The creamy sauce comes together while your pasta cooks, making this the perfect solution for busy weeknights when you need something delicious but don't have hours to spend in the kitchen.
I created this recipe after a particularly exhausting day at work when I discovered a forgotten rotisserie chicken in my refrigerator. What started as a desperate dinner solution has become one of our most requested meals, especially when my husband spots a rotisserie chicken in our shopping cart.
Ingredients
- Rotisserie chicken: provides tender precooked protein and saves significant prep time
- Pasta: farfalle or other short pasta holds the creamy sauce perfectly in its crevices
- Olive oil: forms the flavor foundation for the entire dish
- Garlic: adds essential aromatic flavor that permeates the sauce
- Heavy cream: creates the luxurious base for our sauce
- Chicken broth: adds depth while thinning the cream to the perfect consistency
- Cherry tomatoes: burst with sweet acidity when cooked briefly
- Fresh spinach: wilts beautifully into the sauce adding nutrition and color
- Parmesan cheese: brings savory richness and helps thicken the sauce
- Salt and pepper: balance and enhance all other flavors
- Fresh basil: brightens the finished dish with its aromatic qualities
Step-by-Step Instructions
- Cook the Pasta:
- Bring a large pot of generously salted water to a rolling boil. Add your pasta and cook according to package directions until al dente usually 8 to 10 minutes. Reserve about 1/2 cup of pasta water before draining in case you need to adjust sauce consistency later.
- Sauté the Aromatics:
- While pasta cooks heat olive oil in a large deep skillet over medium heat until it shimmers but does not smoke. Add minced garlic and cook for exactly 30 seconds stirring constantly to prevent burning. The garlic should become fragrant but not brown which would create bitterness.
- Create the Sauce Base:
- Pour heavy cream and chicken broth into the skillet with the garlic carefully as it may splatter slightly. Bring the mixture to a gentle simmer not a full boil which could cause the cream to separate. Allow the liquid to reduce for about 3 minutes stirring occasionally.
- Incorporate the Vegetables:
- Add halved cherry tomatoes to the simmering sauce and cook for 2 minutes until they just begin to soften but still hold their shape. Add the fresh spinach in batches allowing each handful to wilt slightly before adding more this prevents overflow and ensures even cooking.
- Add Protein and Cheese:
- Gently fold in the shredded rotisserie chicken ensuring it gets coated with sauce and warms through about 2 minutes. Sprinkle the Parmesan cheese over the mixture stirring continuously until it melts completely and the sauce takes on a silky texture.
- Combine and Finish:
- Add the drained pasta directly to the sauce in the skillet and toss thoroughly using tongs or two large spoons until every piece is coated. If the sauce seems too thick add a splash of the reserved pasta water. Season with salt and pepper tasting and adjusting as needed.
The secret to this dish is actually in how you shred the chicken. I prefer pulling it by hand rather than chopping it which creates more surface area for the sauce to cling to. My daughter always helps with this part claiming she can find the most tender pieces which somehow always end up in her portion!
Storing Leftovers
This pasta keeps beautifully in an airtight container in the refrigerator for up to three days. The flavors actually develop and improve overnight making it perfect for meal prep or planned leftovers. When reheating add a small splash of milk or water before microwaving in 30second intervals stirring between each until warmed through. This prevents the sauce from breaking or becoming too thick. For best results reheat portions on the stovetop over medium low heat with a lid to create steam.
Easy Variations
The beauty of this recipe lies in its adaptability. You can swap the spinach for kale sautéed mushrooms or asparagus depending on what you have available. For a lighter version substitute half the cream with additional chicken broth and use part skim mozzarella instead of some of the Parmesan. In summer I often add fresh corn kernels and basil for a seasonal twist. For extra flavor try incorporating a teaspoon of Italian seasoning or red pepper flakes for heat.
Make It Your Own
While rotisserie chicken makes this dish incredibly convenient you can absolutely use leftover grilled chicken poached chicken breasts or even roasted turkey. The pasta shape is also flexible penne rigatoni or orecchiette all work beautifully. Just choose shapes with nooks and crannies to capture the creamy sauce. For a more substantial dish add roasted vegetables like bell peppers zucchini or eggplant that you might have from another meal.
Serving Suggestions
This pasta shines as a complete meal on its own but pairs wonderfully with a simple green salad dressed with lemon vinaigrette to cut through the richness. For entertaining serve it family style in a large shallow bowl with extra Parmesan and red pepper flakes on the side so guests can customize to their taste. A glass of crisp white wine like Pinot Grigio or an unoaked Chardonnay complements the creamy sauce perfectly.
Save
Recipe FAQs
- → Can I use a different type of pasta for this dish?
Yes, absolutely! While farfalle (bow-tie pasta) works beautifully by catching the sauce in its nooks, you can substitute any pasta shape you prefer. Penne, rotini, or fettuccine would all work well with this creamy sauce and chicken combination.
- → How long will leftovers keep in the refrigerator?
Leftovers will keep well in an airtight container in the refrigerator for 3-4 days. The sauce may thicken when chilled, so when reheating, add a splash of chicken broth or milk to reach your desired consistency.
- → Can I make this dish without heavy cream for a lighter version?
Yes, you can substitute half-and-half or whole milk for a lighter version, though the sauce won't be quite as rich. For a dairy-free alternative, try unsweetened coconut milk or cashew cream, which both provide creaminess without the heaviness of cream.
- → What vegetables can I add or substitute in this pasta?
This dish is versatile! Try adding sautéed mushrooms, bell peppers, zucchini, asparagus, or sun-dried tomatoes. You can substitute kale or arugula for spinach, or add frozen peas in the final minutes of cooking for added color and sweetness.
- → What can I use instead of rotisserie chicken?
If rotisserie chicken isn't available, you can use any pre-cooked chicken, such as poached chicken breasts, leftover grilled chicken, or even canned chicken in a pinch. For a different protein, try cooked Italian sausage, shrimp, or white beans for a vegetarian option.
- → Can I freeze this pasta dish?
Cream-based pasta dishes typically don't freeze well as the sauce may separate upon thawing and reheating. If you need to freeze portions, consider making extra sauce to refresh the dish when reheating. For best results, consume frozen portions within 1-2 months.