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

Make creamy rotisserie chicken pasta for a quick weeknight meal. This Italian-inspired dish uses simple ingredients for maximum comfort and flavor.

# 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: Contains dairy, meat

# Ingredients:

→ Pasta & Protein

01 - 3 cups shredded rotisserie chicken
02 - 1 lb pasta (penne or rotini recommended)

→ Flavor Foundation

03 - 2 tbsp olive oil
04 - 1 small onion, finely diced
05 - 4-5 cloves garlic, minced
06 - 1.5 cups chicken broth
07 - 1 tsp Italian seasoning
08 - 1/4 tsp red pepper flakes (optional)
09 - Salt & black pepper, to taste

→ Creamy Goodness

10 - 1 cup heavy cream
11 - 4 oz cream cheese, softened
12 - 1/2 cup grated Parmesan cheese, plus more for serving

→ Fresh Additions & Garnish

13 - 5 oz fresh spinach
14 - Fresh parsley, chopped (for garnish)

# Instructions:

01 - First things first, get your pasta cooking! Boil a big pot of salted water – this is where I always forget to salt the water properly, oops! Cook your penne or rotini according to package directions until it’s al dente. While that’s happening, shred your rotisserie chicken and have all your other ingredients measured out. Trust me, mise en place makes everything smoother. I find a good playlist helps too, gets me in the cooking zone!
02 - In a large skillet or Dutch oven, heat that olive oil over medium heat. Toss in your diced onion and cook until it's softened and translucent, about 5 minutes. Then, add the minced garlic and red pepper flakes (if you're using them) and cook for just another minute until fragrant. Don't let the garlic burn, that's a mistake I made once, and it completely ruined the flavor profile. Keep stirring, you want it golden, not brown!
03 - Pour in the chicken broth and Italian seasoning, bringing it to a gentle simmer. Let it cook for a couple of minutes to reduce slightly and concentrate those flavors. This step is where the magic starts to happen, you'll smell all those delicious aromas filling your kitchen! Next, stir in the heavy cream and softened cream cheese. Whisk it constantly until the cream cheese is fully melted and the sauce is smooth and creamy. Oh, it smells amazing already!
04 - Now, gently fold in your shredded rotisserie chicken and the fresh spinach. Stir until the spinach wilts down, which happens surprisingly fast, honestly. It’ll seem like a lot of spinach at first, but it just melts into the sauce. This is where the dish really comes together; the chicken absorbs all that lovely creamy goodness. I sometimes add a bit more spinach if I have it, no harm in extra greens!
05 - Drain your cooked pasta, reserving about half a cup of the pasta water – you might need it later to adjust the sauce consistency. Add the drained pasta directly into the skillet with the creamy chicken sauce. Stir everything together until the pasta is fully coated. If the sauce seems too thick, add a splash or two of that reserved pasta water until it reaches your desired creaminess. This step always makes me hungry!
06 - Finally, stir in half of the grated Parmesan cheese. Taste and adjust the seasoning with salt and black pepper as needed. Sometimes it needs a bit more salt, sometimes less, depending on your broth and cheese. Serve immediately, garnished with the remaining Parmesan and fresh chopped parsley. The aroma is just incredible at this point, you'll be so proud of this comforting creamy rotisserie chicken pasta!

# Notes:

01 - Always soften your cream cheese first; cold cream cheese will make your sauce lumpy.
02 - When reheating leftovers, add a splash of milk or broth to revive the creamy texture.
03 - If you don't have rotisserie chicken, shredded cooked chicken breast or thighs work great.
04 - A crisp green salad and crusty bread are my favorite companions for this dish.

# Equipment Needed:

01 - Large pot
02 - large skillet or Dutch oven
03 - whisk

# Nutrition (Per Serving):

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

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