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Creamy leftover rotisserie chicken pasta with spinach and Parmesan

Leftover Rotisserie Chicken Pasta

A quick creamy pasta dinner built around cooked rotisserie chicken.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Ingredients Method Notes

Ingredients
  

  • 300 g short pasta 10.5 oz
  • 2 cups shredded cooked rotisserie chicken about 280 g
  • 1 tablespoon olive oil or butter 15 ml
  • 3 garlic cloves finely chopped
  • 1 cup chicken broth 240 ml
  • 3/4 cup cooking cream or heavy cream 180 ml
  • 1/2 cup finely grated Parmesan about 45 g
  • 1 teaspoon Italian seasoning 5 ml
  • Black pepper to taste
  • Salt as needed
  • 1 cup baby spinach about 30 g, optional
  • 1 teaspoon lemon juice 5 ml, optional

Method
 

  1. Cook the pasta in salted water until just al dente. Reserve about 1/2 cup of pasta water, then drain.
  2. Heat the olive oil or butter in a large skillet over medium heat. Add the garlic and cook for about 30 seconds, just until fragrant.
  3. Add the chicken broth, cream, Italian seasoning, and black pepper. Simmer gently for 2 to 3 minutes.
  4. Stir in the shredded rotisserie chicken and cook only until heated through.
  5. Add the pasta and Parmesan. Toss until coated, loosening with reserved pasta water as needed.
  6. Stir in spinach until wilted. Finish with lemon juice if using, then taste and adjust seasoning.

Notes

Taste before adding extra salt because rotisserie chicken and Parmesan can both be salty. Reheat leftovers gently with a splash of water or broth.