why make this recipe
This pasta is quick and creamy. It uses cooked rotisserie chicken so you save time. The sauce is simple and rich. It works well for a weeknight dinner or a small family meal. If you like easy pasta dishes, you may also enjoy a simple baked feta pasta idea like this one: baked feta pasta.
introduction
This Creamy Rotisserie Chicken Pasta mixes shredded chicken, cream, garlic, and spinach. It makes a warm and filling meal. The steps are easy and use common ingredients. You can change the pasta or add vegetables to fit what you have.
how to make Creamy Rotisserie Chicken Pasta
Follow these steps with care. Use medium heat and stir the sauce so it does not burn. You can swap penne for fettuccine if you want a different texture. For a twist, try a sun-dried tomato version for extra flavor, like this marked recipe: sun-dried tomato and chicken fettuccine.
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
Directions :
- 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.
how to serve Creamy Rotisserie Chicken Pasta
Serve the pasta hot. Add extra Parmesan on top. A simple green salad or steamed vegetables go well with it. Finish with a squeeze of lemon if you like a bright touch.
how to store Creamy Rotisserie Chicken Pasta
Cool the pasta before you store it. Put it in an airtight container and keep it in the fridge for up to 3 days. To reheat, warm it on low heat in a pan or microwave in short bursts, stirring so the sauce stays smooth.
tips to make Creamy Rotisserie Chicken Pasta
- Use warm cream and broth to keep the sauce smooth.
- Don’t overcook the pasta; aim for al dente.
- Tear the chicken into small pieces so it mixes evenly.
- Add the spinach last so it just wilts.
- For more flavor, add a pinch of red pepper flakes or a splash of white wine.
If you want a creamy chicken dish with a different spice, try a coconut version here: Brazilian coconut chicken.
variation (if any)
- Add broccoli or mushrooms for more veg.
- Swap spinach for arugula or kale.
- Use half-and-half instead of heavy cream for a lighter sauce.
- Stir in sun-dried tomatoes or pesto for a flavor change.
FAQs
Q: Can I use a different chicken?
A: Yes. You can use cooked chicken breast or leftover roasted chicken. Rotisserie is easy and tasty.
Q: Can I make this dairy-free?
A: Yes. Use a dairy-free cream substitute and a vegan Parmesan or nutritional yeast.
Q: How long does it take to make?
A: About 20 to 25 minutes if the chicken is already cooked and the pasta cooks in the usual time.
Q: Can I freeze this pasta?
A: Freezing cream sauces can change the texture. It is best to store in the fridge. If you freeze, expect slight separation; reheat slowly and stir.
Q: Can I add more cheese?
A: Yes. Add more Parmesan for a stronger cheese flavor. Add it off the heat to keep it smooth.
Conclusion
For more creamy chicken pasta ideas, see this Berry & Maple take on leftover rotisserie pasta: Creamy leftover rotisserie chicken pasta – Berry&Maple. If you like an Alfredo style, this simple version is helpful: Rotisserie Chicken Alfredo Recipe. For another creamy chicken pasta approach, try this easy home recipe: Creamy Chicken Pasta Recipe – I Am Homesteader.
Creamy Rotisserie Chicken Pasta
Ingredients
- 2 cups shredded rotisserie chicken Use cooked rotisserie chicken for convenience.
- 8 oz pasta (penne or fettuccine) Swap penne for fettuccine if desired.
- 1 cup heavy cream Use warm cream to keep the sauce smooth.
- 1/2 cup freshly grated Parmesan cheese Add more for a stronger cheese flavor.
- 3 cloves garlic, minced Sauté until fragrant.
- 1 cup low-sodium chicken broth Use warm to help thicken the sauce.
- 2 cups fresh spinach Add last to wilt.
- 1 tbsp olive oil For sautéing the garlic.
Method
- 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.
