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Rotisserie Chicken Pasta swooped into my life one hectic evening when I snagged a half-eaten rotisserie chicken from the fridge and decided it deserved a second act—I hit the jackpot with this one. The kitchen filled with that toasty garlic aroma as the sauce bubbled, and I was practically drooling by the stove, twirling pasta in my head. One bite—tender penne coated in a buttery, garlicky sauce, studded with juicy chicken—and I knew I’d found a weeknight winner.
This dish turns a store-bought bird into a 20-minute masterpiece, blending simple ingredients into something cozy and satisfying. Perfect for six or a hearty meal for fewer, it’s my love letter to fast, flavorful dinners—let’s whip it up and see why!
Why This Is My Go-To Quick Fix
I’ve tossed together plenty of pasta dishes, but this Rotisserie Chicken Pasta is the one I lean on when I’m short on time and big on hunger. It’s a genius way to breathe new life into that leftover rotisserie chicken, and the combo of rich olive oil, toasted garlic, and melty parmesan is pure comfort in every forkful. I’ve served it to my crew on nights when I could barely think straight, and they’ve gone from “what’s for dinner?” to “can we have this tomorrow?” in one bite. At 583 calories a serving and ready in a flash, it’s a no-fuss, big-flavor hero—perfect for busy weeknights or whenever you need a win.
What You’ll Need
Here’s the lineup for this Rotisserie Chicken Pasta—everyday stuff that turns leftovers into magic. You’ve probably got half this on hand! Full measurements are in the recipe card below—I’ve got you covered.
- Penne Pasta: 16 ounces—sturdy and perfect for soaking up sauce.
- Rotisserie Chicken: Two cups, chopped—about half a bird, ready to shine.
- Extra-Virgin Olive Oil: Half a cup—rich and golden, it’s the base of the sauce.
- Unsalted Butter: Four tablespoons—melts in for that silky touch.
- Garlic Cloves: Four, minced—because garlic’s the heart of this dish.
- Salt: One and a half teaspoons—wakes up every flavor.
- Red Pepper Flakes: A quarter teaspoon—or ground pepper if you’re spice-shy.
- Flat-Leaf Parsley: A quarter cup, chopped—or two tablespoons Italian seasoning for a pantry swap.
- Parmesan Cheese: A quarter cup—grated fresh for that cheesy kick.
Note: Full ingredient list with measurements is in the recipe card below!
Let’s Make Some Magic
The Pasta Party
Get a big pot of water boiling—salt it like the sea—and cook the penne per the package, usually 10-12 minutes. A couple minutes before it’s done—when it’s almost tender but still got a bite—toss in the chopped rotisserie chicken. This warms it up and plumps it juicy again—genius move! Drain it all and dump the pasta and chicken back into the pot—keep it cozy while we sauce it up.
The Garlicky Glow
In a small saucepan over medium-high, melt the olive oil and butter together—add the minced garlic, salt, and red pepper flakes (or ground pepper if you’re keeping it mild). Stir it fast for about 2 minutes ‘til the garlic turns golden and fragrant—watch close, it burns quick! If you’re using Italian seasoning instead of parsley, toss it in now to soften those herbs. Turn off the heat—your sauce is ready to sing!
The Grand Toss
Pour that garlicky sauce over the pasta and chicken, sprinkle in the fresh parsley (or skip if you went the seasoning route) and parmesan cheese, then toss it all together—I use tongs to get every strand coated. That buttery, cheesy goodness clings to the penne, and the chicken soaks it up—pure heaven in every bite!
Hard-Won Wisdom
I’ve pasta’d my way through some flops—here’s what I’ve learned:
- Time the Chicken: Add it too early, and it’s mush—late’s the trick for juicy bites.
- Garlic Watch: Burnt garlic’s bitter—stir fast and pull it at golden.
- Toss Quick: Let it sit, and it clumps—mix while it’s hot for even coating.
- Season Smart: Taste before serving—rotisserie varies, so tweak the salt.
These tricks turned my Rotisserie Chicken Pasta from “meh” to “more, please!”
How to Serve These Beauties
This Rotisserie Chicken Pasta is a meal on its own, but I’ve got faves:
- Garlic Bread: Crusty and warm—sop up that sauce like a pro.
- Green Crunch: A simple salad—crisp lettuce cuts the richness.
- Wine Night: A chilled white—Sauvignon Blanc’s my pick—pure bliss.
- Solo Bowl: Straight from the pot—my lazy-night treat.
It’s dinner, lunch, or a cozy snack—your rules!
Keeping It Fresh
Storing
Stash leftovers in an airtight container in the fridge—good for 3 days, though it’s best fresh. Reheat gently to keep it tender!
Freezing
Freeze the cooked pasta and chicken mix—no sauce yet—in a bag for up to a month. Thaw, then whip up fresh sauce to toss—keeps it saucy!
Fresh off the stove’s where this Rotisserie Chicken Pasta shines—eat it hot if you can!
Why This Is My Go-To
This Rotisserie Chicken Pasta is my weeknight happy place—turning a half-gone chicken into something garlicky, cheesy, and downright delicious in 20 minutes flat. I’ve fed it to picky eaters who begged for seconds, and it’s my fallback when I’m too wiped to cook big. It’s fast, it’s flexible, and it proves leftovers can steal the show. Make this once—I bet it’ll hook you too!
Mix-In Magic
This Rotisserie Chicken Pasta plays nice with whatever’s in your fridge—turn it into your own masterpiece! I’ve raided my shelves and found some gems: toss in a handful of diced tomatoes for a juicy pop—fresh or canned work great. Sautéed bell peppers add a sweet crunch—red or yellow brighten it up! A sprinkle of extra parmesan—or even a melty mozzarella handful—takes it over the top; I’ve melted some in with the sauce when I’m feeling indulgent. And if I’ve got spinach wilting away, a quick wilt in the skillet adds a green kick. Stir your mix-ins into the chicken before saucing—taste as you go and make it yours!
Questions I Get Asked All the Time
1. No rotisserie chicken?
No sweat—grilled or baked chicken works—shred it and jump in!
2. Spice it up?
Oh yeah—more red pepper flakes or a dash of cayenne—bring the heat!
3. Fresh parsley swap?
Italian seasoning’s perfect—two tablespoons in the sauce does the trick.
4. Other pasta?
Sure—rigatoni, fusilli—anything sturdy holds that sauce like a champ!
Conclusion
There you go—Rotisserie Chicken Pasta that’ll turn your leftovers into a garlicky, cheesy win! I’ve poured my kitchen heart into this, and it’s a keeper for any night you need fast flavor. Toss it up and savor the saucy bliss—you’ve earned it!
Rotisserie Chicken Pasta
Equipment
- Large Pot
- Saucepan
- Tongs
Ingredients
Pasta
- 16 oz penne pasta or any sturdy pasta
Sauce & Toppings
- 2 cups rotisserie chicken chopped
- 1/2 cup extra-virgin olive oil
- 4 tbsp unsalted butter
- 4 cloves garlic minced
- 1 1/2 tsp salt
- 1/4 tsp red pepper flakes optional, for spice
- 1/4 cup flat-leaf parsley chopped, or 2 tbsp Italian seasoning
- 1/4 cup parmesan cheese grated
Instructions
- Boil a large pot of salted water and cook the penne pasta for 10-12 minutes.
- A couple minutes before the pasta is done, add the chopped rotisserie chicken to warm it up.
- Drain the pasta and chicken and return them to the pot.
- In a saucepan over medium-high heat, melt the olive oil and butter.
- Add minced garlic, salt, and red pepper flakes, stirring quickly for about 2 minutes until fragrant.
- Turn off the heat and pour the garlic butter sauce over the pasta and chicken.
- Add chopped parsley and grated parmesan cheese, then toss well to coat evenly.
- Serve hot and enjoy!