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
Course: Recipes4
servings15
minutes25
minutes450
kcalIngredients
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.
