Can I use leftover rotisserie chicken for this recipe?

Yes. Leftover rotisserie chicken works perfectly. Warm it gently in the sauce so it stays tender.

Can I make Creamy Rotisserie Chicken Pasta ahead of time?

You can prepare the sauce and chicken ahead, and cook pasta just before serving. Store components separately to keep textures optimal.

Can I use milk instead of heavy cream?

You can use whole milk, but the sauce will be thinner. Reduce it longer to thicken, or add a tablespoon of flour or cornstarch mixed with water to help it set.

Creamy Rotisserie Chicken Pasta: 7 Simple Wins

Description

A fast, comforting meal that combines rotisserie chicken, a silky cream sauce, and pasta for an easy weeknight dinner.

Ingredients

2 cups shredded rotisserie chicken
8 oz pasta (penne or fettuccine)
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
3 cloves garlic, minced
1 cup low-sodium chicken broth
2 cups fresh spinach
Salt and pepper to taste
1 tbsp olive oil

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Instructions

Cook pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Sauté minced garlic for about one minute until fragrant.
Add heavy cream and chicken broth to the skillet; stir well and let simmer for about five minutes until slightly thickened.
Stir in shredded chicken and fresh spinach; cook until spinach wilts, about two minutes.
Combine cooked pasta with the sauce, tossing until evenly coated. Season with salt and pepper as needed.
Serve warm, garnished with freshly grated Parmesan cheese.

Notes

For perfect results, keep pasta hot and work quickly once the sauce is ready. Reserve a small cup of pasta water before draining; if the sauce tightens too much, a splash of pasta water will loosen it without diluting flavor. Taste before salting; Parmesan and rotisserie chicken may contribute salt.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian