6 Creamy Rotisserie Chicken Pasta Recipes

Weeknight dinners fall apart when protein takes too long to cook and the sauce turns bland. Rotisserie chicken solves that problem fast, and creamy pasta turns it into something that actually feels satisfying instead of rushed. Putting the two together just makes sense.

Creamy pasta doesn’t need to mean heavy or complicated. With a store-bought chicken and a few smart ingredients, you can build rich, flavorful meals without standing over the stove forever.

These six recipes keep things simple, practical, and seriously good.

1. Creamy Garlic Parmesan Rotisserie Chicken Pasta

Some days you just want a pasta that tastes rich and comforting without tasting complicated. Garlic and Parmesan handle most of the heavy lifting here, and rotisserie chicken makes the whole thing come together in under 30 minutes. I lean on this one when I need something dependable that still feels a little indulgent.

The sauce clings to every piece of pasta instead of pooling at the bottom, which is exactly what you want. Freshly grated Parmesan melts smoothly and gives it that salty, nutty depth that pre-shredded cheese never quite delivers.

Ingredients

• 12 oz penne or fettuccine
• 2 cups shredded rotisserie chicken
• 3 cloves garlic, minced
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 ½ cups heavy cream
• 1 cup freshly grated Parmesan cheese
• ½ teaspoon black pepper
• ½ teaspoon salt (adjust to taste)
• 1 teaspoon Italian seasoning
• Optional: chopped parsley for garnish

Step-by-Step Instructions

1. Boil the pasta in well-salted water until al dente, then reserve ½ cup of pasta water before draining. That starchy water helps adjust the sauce later if needed.
2. Heat olive oil and butter in a large skillet over medium heat, then sauté the garlic for about 30 seconds until fragrant but not browned. Burnt garlic ruins the whole vibe, so keep it moving.
3. Pour in the heavy cream and let it simmer gently for 3–4 minutes so it thickens slightly. Stir in the Parmesan slowly and whisk until smooth.
4. Add the shredded rotisserie chicken and Italian seasoning, then simmer for another 2–3 minutes so the flavors blend.
5. Toss in the cooked pasta and stir well, adding a splash of reserved pasta water if the sauce feels too thick. Season with salt and pepper before serving.

Why You’ll Love It

It tastes like something you’d order at a casual Italian spot, but it takes half the time. The sauce is creamy without feeling gluey, and the chicken keeps it filling.

Tips

Use freshly grated Parmesan instead of pre-packaged for smoother melting and better flavor. Serve it with a simple green salad or garlic bread to balance the richness.

2. Creamy Spinach and Rotisserie Chicken Alfredo

Alfredo sauce gets a bad reputation for being overly heavy, but adding spinach lightens the whole thing visually and nutritionally. Rotisserie chicken keeps the protein part effortless, so you focus on building flavor instead of babysitting a skillet.

I started adding spinach to my Alfredo years ago because I wanted something green on the plate without cooking a separate side. It wilts quickly and blends right into the sauce without overpowering it.

Ingredients

• 12 oz fettuccine
• 2 cups shredded rotisserie chicken
• 3 cups fresh spinach
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 ½ cups heavy cream
• 1 cup grated Parmesan cheese
• ½ teaspoon black pepper
• Salt to taste
• Optional: pinch of nutmeg

Step-by-Step Instructions

1. Cook the fettuccine in salted water until al dente, then drain and set aside.
2. Melt butter in a large pan over medium heat and sauté the garlic briefly until fragrant.
3. Pour in the heavy cream and simmer gently for 3–4 minutes so it thickens. Stir in the Parmesan and whisk until smooth.
4. Add the spinach and cook until it wilts down completely. Toss in the shredded chicken and warm through.
5. Combine the pasta with the sauce, stirring thoroughly so every strand gets coated. Season with salt, pepper, and a tiny pinch of nutmeg if you like subtle warmth.

Why You’ll Love It

It feels classic but slightly upgraded. The spinach adds freshness without stealing attention from the creamy Alfredo base.

Tips

If the sauce thickens too much, stir in a little reserved pasta water to loosen it. Pair it with roasted broccoli or sautéed mushrooms for extra texture.

3. Creamy Sun-Dried Tomato Rotisserie Chicken Pasta

Sun-dried tomatoes bring bold flavor without extra effort. They add tanginess and a hint of sweetness that cuts through the cream beautifully.

This recipe tastes a little fancy, but it’s honestly straightforward. The oil-packed sun-dried tomatoes also infuse the sauce with extra depth, which feels like a small cheat code.

Ingredients

• 12 oz rigatoni
• 2 cups shredded rotisserie chicken
• ½ cup chopped sun-dried tomatoes (oil-packed)
• 2 cloves garlic, minced
• 1 tablespoon olive oil (from the tomato jar)
• 1 cup heavy cream
• ½ cup chicken broth
• ¾ cup grated Parmesan
• ½ teaspoon dried basil
• Salt and pepper to taste

Step-by-Step Instructions

1. Boil the rigatoni until al dente and drain, saving some pasta water.
2. Heat the olive oil from the sun-dried tomato jar in a skillet and sauté garlic briefly.
3. Stir in the chopped sun-dried tomatoes and cook for a minute to release their flavor.
4. Add heavy cream and chicken broth, letting it simmer until slightly thickened. Stir in Parmesan until smooth.
5. Fold in the shredded chicken, then toss in the pasta and coat evenly. Adjust seasoning and consistency as needed.

Why You’ll Love It

It tastes richer and more layered than basic cream sauce. The tomatoes keep it from feeling too heavy.

Tips

Chop the tomatoes finely so they distribute evenly. Serve with a sprinkle of fresh basil if you want a brighter finish.

4. Creamy Cajun Rotisserie Chicken Pasta

Sometimes pasta needs a little heat to wake it up. Cajun seasoning adds smoky spice without overwhelming the cream sauce.

I like this one when I’m bored of mild flavors. It has personality, but it doesn’t burn your mouth off.

Ingredients

• 12 oz penne
• 2 cups shredded rotisserie chicken
• 1 tablespoon Cajun seasoning
• 1 red bell pepper, sliced
• 1 tablespoon olive oil
• 1 cup heavy cream
• ½ cup chicken broth
• ¾ cup grated Parmesan
• Salt to taste

Step-by-Step Instructions

1. Cook the penne until al dente and drain.
2. Heat olive oil in a skillet and sauté the bell pepper until tender-crisp.
3. Stir in the Cajun seasoning and cook briefly to toast the spices.
4. Add heavy cream and chicken broth, simmering until slightly thickened. Stir in Parmesan until smooth.
5. Add shredded chicken and pasta, tossing thoroughly to coat.

Why You’ll Love It

It’s creamy with a kick. The bell pepper adds sweetness and color.

Tips

Start with less Cajun seasoning if you’re sensitive to heat. Serve with crusty bread to mop up the sauce.

5. Creamy Mushroom Rotisserie Chicken Pasta

Mushrooms add earthy depth that pairs perfectly with creamy sauces. This version feels cozy without being overly rich.

I use cremini mushrooms for better flavor, and I let them brown properly. That extra minute makes a big difference.

Ingredients

• 12 oz linguine
• 2 cups shredded rotisserie chicken
• 8 oz cremini mushrooms, sliced
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• ½ cup chicken broth
• ¾ cup grated Parmesan
• Salt and pepper to taste

Step-by-Step Instructions

1. Cook linguine in salted water and drain.
2. Melt butter in a skillet and sauté mushrooms until golden brown. Let them release moisture and then caramelize slightly.
3. Add garlic and cook briefly.
4. Pour in heavy cream and chicken broth, simmering until thickened. Stir in Parmesan.
5. Fold in chicken and pasta, mixing until coated.

Why You’ll Love It

It tastes deeper and more savory than basic cream pasta. The mushrooms give it a restaurant-style feel.

Tips

Don’t overcrowd the pan when browning mushrooms. Serve with a simple arugula salad for contrast.

6. Creamy Pesto Rotisserie Chicken Pasta

Pesto and cream work surprisingly well together. The basil flavor cuts through the richness while the chicken keeps it hearty.

This one feels lighter even though it’s still creamy. I make it when I want something fresh but still comforting.

Ingredients

• 12 oz fusilli
• 2 cups shredded rotisserie chicken
• ½ cup prepared pesto
• 1 cup heavy cream
• ½ cup grated Parmesan
• Salt and pepper to taste
• Optional: cherry tomatoes

Step-by-Step Instructions

1. Cook fusilli until al dente and drain.
2. Warm heavy cream in a skillet over medium heat.
3. Stir in pesto and Parmesan until smooth.
4. Add shredded chicken and warm through.
5. Toss pasta into the sauce and mix thoroughly.

Why You’ll Love It

It tastes bright and creamy at the same time. The pesto keeps it from feeling flat.

Tips

Add halved cherry tomatoes for a pop of freshness. Use good-quality pesto for the best flavor.

Final Thoughts

Rotisserie chicken keeps dinner practical without sacrificing flavor. Each of these creamy pasta recipes builds on that shortcut in a slightly different way, so you don’t get stuck making the same thing every week.

Keep one or two of these in your regular rotation and tweak them based on what’s in your fridge. Creamy pasta doesn’t need to be complicated to be good, and honestly, that’s the whole point.