Creamy Rotisserie Chicken Pasta

A quick and comforting creamy pasta dish featuring shredded rotisserie chicken, fresh spinach, and a rich sauce made from heavy cream and Parmesan cheese, perfect for weeknight dinners.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 540

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups shredded rotisserie chicken Opt for a flavorful rotisserie chicken, ensuring it's shredded into bite-sized pieces.
8 oz penne or fettuccine pasta Any favorite pasta shape will work; cook one minute less than package directions for al dente.
1 cup heavy cream For a lighter sauce, consider substituting half with chicken broth.
1/2 cup freshly grated Parmesan cheese Avoid pre-grated varieties for the best results.
3 cloves garlic, minced Sauté until fragrant, being careful not to burn.
1 cup low-sodium chicken broth Vegetable broth can be used as a substitute.
2 cups fresh spinach Vibrant leaves without browning are best; kale or arugula can be alternatives.
1 tbsp olive oil Used for sautéing the garlic.
to taste Salt and pepper Season to preference.

Method

Preparation

Begin by bringing a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente. Drain and set aside, saving a bit of pasta water in case your sauce needs thinning.
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes—be careful not to burn it.
Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer. Allow it to cook for about 5 minutes, stirring occasionally until it slightly thickens.
Stir in the shredded rotisserie chicken and fresh spinach, cooking until the spinach wilts and the chicken is heated through, about 2-3 minutes.
Toss the cooked pasta into the skillet, gently stirring until it’s well coated with the creamy sauce. Season with salt and pepper to taste.
Plate your creamy chicken pasta and finish it off with a sprinkle of freshly grated Parmesan for an extra touch of flavor. Dig in and savor every bite!

Notes

You can make the sauce a day ahead and store it in the refrigerator. For freezing, prepare the sauce without spinach and stir it in after reheating. Reheat gently over low heat, adding a splash of cream or broth if needed.