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Ultimate Creamy Rotisserie Chicken Pasta: Easy Weeknight Dinner Recipe

This irresistible creamy rotisserie chicken pasta is the ultimate solution for busy weeknights, delivering maximum flavor with minimal effort in under 30 minutes. The rich, cheesy sauce clings perfectly to pasta and rotisserie chicken, creating a comforting dish that feels indulgent yet comes together quickly.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

Ingredients
  • 12 oz pasta (penne, fettuccine, or your favorite shape)
  • 2 cups shredded rotisserie chicken
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Method
 

Instructions
  1. Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
  2. While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Pour in heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer.
  3. Reduce heat to low and gradually whisk in Parmesan cheese until smooth and creamy. Add Italian seasoning, red pepper flakes (if using), salt, and pepper. Stir until well combined.
  4. Fold in shredded rotisserie chicken and cooked pasta. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached. Sprinkle mozzarella cheese over the top and cover for 1-2 minutes to melt.
  5. Garnish with fresh parsley and additional Parmesan cheese if desired. Serve hot and enjoy this comforting, creamy pasta dish.

Notes

For extra flavor, use the dark meat from the rotisserie chicken as it tends to be more moist and flavorful. Freshly grated Parmesan melts better than pre-shredded cheese for a smoother sauce consistency. For a lighter version, substitute half-and-half for heavy cream.