Rotisserie Chicken Pasta Perfection: 5 Delicious & Easy Recipes
Rotisserie chicken is a weeknight dinner champion. It’s affordable, readily available, and incredibly versatile. But sometimes, even a champion needs a little help to avoid becoming monotonous. Enter pasta! Combining the convenience of rotisserie chicken with the endless possibilities of pasta creates a world of quick, easy, and flavorful meals. This article will explore five delicious rotisserie chicken pasta recipes, each with detailed instructions and tips to ensure pasta perfection. Get ready to transform that pre-cooked chicken into a culinary masterpiece!
## Why Rotisserie Chicken is a Pasta’s Best Friend
Before diving into the recipes, let’s appreciate the advantages of using rotisserie chicken in pasta dishes:
* **Speed and Convenience:** The chicken is already cooked! This significantly cuts down on prep time, making it ideal for busy weeknights.
* **Flavor:** Rotisserie chickens are typically seasoned, adding a savory depth of flavor to your pasta dishes.
* **Affordability:** Rotisserie chickens are often cheaper than buying raw chicken and cooking it yourself.
* **Versatility:** The shredded chicken can be incorporated into a wide variety of pasta sauces and styles.
* **Less Waste:** Using a rotisserie chicken is a great way to avoid food waste. You can even use the leftover carcass to make chicken broth!
## Essential Tips for Rotisserie Chicken Pasta Success
Before we begin, here are a few essential tips to keep in mind:
* **Shredding the Chicken:** The best way to shred a rotisserie chicken is to let it cool slightly. Remove the skin (you can save this for crispy chicken skin snacks!), and then use your fingers or two forks to shred the meat. Don’t be afraid to use your hands; it’s often the most efficient method.
* **Timing is Key:** Add the chicken towards the end of the cooking process. Since it’s already cooked, you only need to heat it through. Adding it too early can dry it out.
* **Sauce Matters:** Choose a sauce that complements the chicken’s flavor. Creamy sauces, tomato-based sauces, and pesto all work well.
* **Don’t Overcook the Pasta:** Cook the pasta al dente, meaning “to the tooth.” It should be slightly firm and not mushy. Nobody likes soggy pasta!
* **Season to Taste:** Always taste your pasta dish and adjust the seasonings as needed. Salt, pepper, garlic powder, and Italian seasoning are all great options.
* **Reserve Pasta Water:** Before draining the pasta, reserve about a cup of the starchy cooking water. This water can be added to the sauce to help it cling to the pasta and create a creamier texture.
## Recipe 1: Creamy Pesto Rotisserie Chicken Pasta
This recipe is quick, easy, and packed with flavor. The creamy pesto sauce perfectly complements the savory rotisserie chicken.
**Ingredients:**
* 1 pound pasta (penne, rotini, or farfalle work well)
* 1 rotisserie chicken, shredded
* 1 cup pesto (store-bought or homemade)
* 1 cup heavy cream
* 1/2 cup grated Parmesan cheese
* 1/4 cup reserved pasta water
* 2 cloves garlic, minced
* 2 tablespoons olive oil
* Salt and pepper to taste
* Optional: Cherry tomatoes, halved, for garnish
**Instructions:**
1. **Cook the Pasta:** Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain the pasta and set aside.
2. **Sauté the Garlic:** While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic.
3. **Make the Sauce:** Reduce the heat to low. Stir in the pesto and heavy cream. Simmer for 2-3 minutes, or until the sauce is heated through. Add the Parmesan cheese and stir until melted and smooth.
4. **Combine and Heat:** Add the drained pasta and shredded rotisserie chicken to the skillet with the sauce. Toss to combine.
5. **Adjust Consistency:** If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. Season with salt and pepper to taste.
6. **Serve:** Serve immediately, garnished with halved cherry tomatoes, if desired. A sprinkle of extra Parmesan cheese is always welcome!
**Tips and Variations:**
* For a spicier dish, add a pinch of red pepper flakes to the sauce.
* You can use different types of cheese, such as mozzarella or provolone.
* Add vegetables like spinach, broccoli, or sun-dried tomatoes to the sauce for extra nutrients and flavor.
* If you don’t have heavy cream, you can use half-and-half or milk, but the sauce will be less creamy.
## Recipe 2: Creamy Sun-Dried Tomato and Spinach Rotisserie Chicken Pasta
This recipe offers a vibrant and flavorful twist with sun-dried tomatoes and spinach adding depth and nutrients to the creamy sauce.
**Ingredients:**
* 1 pound pasta (fettuccine, linguine, or spaghetti work well)
* 1 rotisserie chicken, shredded
* 1 (8.5 ounce) jar sun-dried tomatoes, drained and oil reserved
* 5 ounces fresh spinach
* 1 cup heavy cream
* 1/2 cup grated Parmesan cheese
* 1/4 cup reserved pasta water
* 3 cloves garlic, minced
* Salt and pepper to taste
* Optional: Pine nuts, toasted, for garnish
**Instructions:**
1. **Cook the Pasta:** Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain the pasta and set aside.
2. **Sauté the Garlic and Sun-Dried Tomatoes:** While the pasta is cooking, heat 2 tablespoons of the oil from the sun-dried tomato jar in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Add the sun-dried tomatoes and sauté for another 2-3 minutes, allowing their flavor to infuse the oil.
3. **Wilt the Spinach:** Add the spinach to the skillet and cook until wilted, about 2-3 minutes. Stir occasionally.
4. **Make the Sauce:** Reduce the heat to low. Stir in the heavy cream and Parmesan cheese. Simmer for 2-3 minutes, or until the sauce is heated through and the cheese is melted and smooth.
5. **Combine and Heat:** Add the drained pasta and shredded rotisserie chicken to the skillet with the sauce. Toss to combine.
6. **Adjust Consistency:** If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. Season with salt and pepper to taste.
7. **Serve:** Serve immediately, garnished with toasted pine nuts, if desired.
**Tips and Variations:**
* If you don’t have sun-dried tomatoes in oil, you can use dried sun-dried tomatoes. Rehydrate them in hot water for about 30 minutes before using.
* You can add other vegetables, such as mushrooms or bell peppers.
* For a lighter sauce, use half-and-half or milk instead of heavy cream.
* A squeeze of lemon juice can brighten the flavors of this dish.
## Recipe 3: Rotisserie Chicken and Broccoli Alfredo Pasta
This recipe is a comforting classic with a healthy twist, combining creamy Alfredo sauce with tender broccoli and flavorful rotisserie chicken.
**Ingredients:**
* 1 pound pasta (fettuccine or penne work well)
* 1 rotisserie chicken, shredded
* 1 head of broccoli, cut into florets
* 1 cup heavy cream
* 1/2 cup grated Parmesan cheese
* 1/4 cup reserved pasta water
* 4 tablespoons butter
* 2 cloves garlic, minced
* Salt and pepper to taste
* Optional: Fresh parsley, chopped, for garnish
**Instructions:**
1. **Cook the Pasta:** Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain the pasta and set aside.
2. **Steam or Boil the Broccoli:** While the pasta is cooking, steam or boil the broccoli florets until tender-crisp, about 5-7 minutes. Drain and set aside.
3. **Make the Alfredo Sauce:** In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic.
4. **Add Cream and Cheese:** Reduce the heat to low. Stir in the heavy cream and Parmesan cheese. Simmer for 2-3 minutes, or until the sauce is heated through and the cheese is melted and smooth.
5. **Combine and Heat:** Add the drained pasta, steamed broccoli, and shredded rotisserie chicken to the skillet with the sauce. Toss to combine.
6. **Adjust Consistency:** If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. Season with salt and pepper to taste.
7. **Serve:** Serve immediately, garnished with fresh parsley, if desired.
**Tips and Variations:**
* You can use frozen broccoli florets if you don’t have fresh broccoli.
* Add a pinch of nutmeg to the Alfredo sauce for a warm and comforting flavor.
* For a richer sauce, use a combination of Parmesan and Romano cheese.
* If you don’t have heavy cream, you can use half-and-half or milk, but the sauce will be less creamy.
## Recipe 4: Rotisserie Chicken and Tomato Pasta with Lemon and Herbs
This recipe is a light and refreshing option, featuring a vibrant tomato sauce infused with lemon and fresh herbs.
**Ingredients:**
* 1 pound pasta (spaghetti, penne, or rigatoni work well)
* 1 rotisserie chicken, shredded
* 1 (28 ounce) can crushed tomatoes
* 1/2 cup chicken broth
* 1/4 cup chopped fresh basil
* 1/4 cup chopped fresh parsley
* 2 cloves garlic, minced
* 2 tablespoons olive oil
* 1 tablespoon lemon juice
* 1 teaspoon lemon zest
* Salt and pepper to taste
* Optional: Red pepper flakes, for heat
**Instructions:**
1. **Cook the Pasta:** Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain the pasta and set aside.
2. **Sauté the Garlic:** While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic.
3. **Make the Tomato Sauce:** Add the crushed tomatoes and chicken broth to the skillet. Bring to a simmer and cook for 15-20 minutes, or until the sauce has thickened slightly.
4. **Add Herbs and Lemon:** Stir in the basil, parsley, lemon juice, and lemon zest. Season with salt and pepper to taste. Add red pepper flakes, if desired.
5. **Combine and Heat:** Add the drained pasta and shredded rotisserie chicken to the skillet with the sauce. Toss to combine.
6. **Adjust Consistency:** If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
7. **Serve:** Serve immediately, garnished with extra fresh herbs, if desired.
**Tips and Variations:**
* You can use fresh tomatoes instead of canned crushed tomatoes. Dice the tomatoes and cook them down in the skillet until they release their juices and soften.
* Add other vegetables, such as onions, bell peppers, or zucchini.
* For a richer sauce, add a tablespoon of tomato paste.
* A sprinkle of Parmesan cheese adds a salty and savory touch.
## Recipe 5: Spicy Peanut Rotisserie Chicken Noodles
This recipe offers an adventurous flavor profile with a spicy peanut sauce coating noodles and rotisserie chicken.
**Ingredients:**
* 1 pound noodles (spaghetti, linguine, or soba noodles work well)
* 1 rotisserie chicken, shredded
* 1/2 cup peanut butter
* 1/4 cup soy sauce
* 2 tablespoons rice vinegar
* 2 tablespoons honey or maple syrup
* 1 tablespoon sesame oil
* 1 tablespoon grated ginger
* 2 cloves garlic, minced
* 1-2 teaspoons sriracha or chili garlic sauce (adjust to taste)
* 1/4 cup hot water
* Optional: Chopped green onions, sesame seeds, and crushed peanuts for garnish
**Instructions:**
1. **Cook the Noodles:** Cook the noodles according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain the pasta and set aside.
2. **Make the Peanut Sauce:** In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey (or maple syrup), sesame oil, grated ginger, minced garlic, and sriracha (or chili garlic sauce). Slowly add the hot water, whisking until the sauce is smooth and creamy.
3. **Combine and Heat:** Add the drained noodles and shredded rotisserie chicken to the bowl with the peanut sauce. Toss to combine.
4. **Adjust Consistency:** If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
5. **Serve:** Serve immediately, garnished with chopped green onions, sesame seeds, and crushed peanuts, if desired.
**Tips and Variations:**
* You can use different types of nut butter, such as almond butter or cashew butter.
* Add vegetables, such as shredded carrots, chopped bell peppers, or snow peas.
* For a richer flavor, add a tablespoon of tahini.
* If you don’t have rice vinegar, you can use white vinegar or apple cider vinegar.
## Conclusion: Rotisserie Chicken Pasta – A Versatile and Delicious Meal
These five recipes demonstrate the incredible versatility of rotisserie chicken and pasta. From creamy and comforting to light and refreshing, there’s a rotisserie chicken pasta recipe for every taste and occasion. So, next time you’re looking for a quick, easy, and delicious meal, grab a rotisserie chicken and get ready to create pasta perfection! Don’t be afraid to experiment with different sauces, vegetables, and seasonings to create your own signature rotisserie chicken pasta masterpiece. Happy cooking!