Rotisserie Chicken Pasta Bake

A comforting, creamy, and cheesy Rotisserie Chicken Pasta Bake is the perfect way to use up leftover chicken and create a hearty meal that the whole family will love. With tender pasta, savory chicken, and a luscious sauce baked to golden perfection, it’s a weeknight dinner hero.

Origin Rotisserie Chicken Pasta Bake

Pasta bakes have roots in Italian-American kitchens where casseroles became a staple, especially for family gatherings. The use of rotisserie chicken adds a modern, convenient twist, allowing home cooks to save time while still delivering big flavor. It blends the rustic charm of baked pasta with the ease of pre-cooked chicken.

What I Love About This Recipe

The flavors come together so effortlessly with minimal prep.
It’s a great way to use up leftover chicken or store-bought rotisserie meat.
The creamy cheese sauce perfectly coats every bite of pasta.
It’s a dish that can be customized with your favorite veggies or spices.
Leftovers taste even better the next day—perfect for meal prep!

Also Read : Roasted New Red Potatoes

Rotisserie Chicken Pasta Bake

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

450

kcal

Ingredients

• 3 cups cooked rotisserie chicken, shredded

• 12 oz pasta (penne, rotini, or fusilli)

• 2 tbsp olive oil or butter

• 3 cloves garlic, minced

• 1 small onion, diced

• 2 cups baby spinach (optional)

• 1 cup frozen peas or mixed vegetables

• 2 cups heavy cream or milk

• 1½ cups shredded mozzarella or cheddar

• ½ cup grated Parmesan

• Salt and pepper to taste

• 1 tsp Italian seasoning

• ½ cup breadcrumbs (optional, for topping)

Directions

• Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
• Cook pasta according to package directions; drain and set aside.
• In a large skillet, heat olive oil or butter. Sauté onion and garlic until fragrant.
• Add in spinach (if using) and cook until wilted. Stir in cooked chicken and vegetables.
• Pour in cream or milk and simmer for 2–3 minutes. Add Italian seasoning, salt, and pepper.
• Stir in mozzarella and half the Parmesan until melted and creamy.
• Combine sauce with cooked pasta and mix well. Transfer to baking dish.
• Top with remaining Parmesan and breadcrumbs if using.
• Bake for 20–25 minutes or until golden and bubbly.
• Let it rest for 5 minutes before serving.

Notes

• You can add mushrooms, bell peppers, or broccoli for extra texture.
• Substitute cream with a light béchamel sauce for a healthier twist.
• Great for freezing—just thaw and reheat in the oven when ready to enjoy.