When those rotisserie chicken leftovers aren't enough on their own, this rotisserie chicken pasta turns them into a quick dinner my whole family devours.
This Pasta Recipe Brings My Leftover Rotisserie Chicken Back to Life
I always hope there’s leftover rotisserie chicken in the fridge because I can turn it into this pasta without going through the trouble of making a full sauce. It’s lighter than my rotisserie chicken Alfredo, but still has plenty of flavor from garlic, butter, olive oil, and herbs.
My favorite trick is adding the cold chicken to the pasta water during the last few minutes of cooking. It warms the chicken and helps bring back some of that moisture it loses in the fridge. Meanwhile, the garlic and herb sauce comes together in about 2 minutes. Toss it all together with Parmesan, and dinner is done!
What You’ll Need
Pasta of any shape and about half a rotisserie chicken are all you need to get started. The simple sauce combines olive oil, butter, and garlic for plenty of flavor without cream. For the herbs, I usually mix dried oregano and parsley, but Italian seasoning works too. Fresh parsley, basil, or thyme are also great options. A pinch of red pepper flakes adds a little heat, and Parmesan cheese finishes everything off.
Olive Oil and Butter Pasta Sauce
I use both because the olive oil pairs beautifully with the garlic and herbs, while the butter adds richness without needing cream. Keep the heat medium-low and stir the garlic until fragrant (about 2 minutes). If the garlic starts browning too quickly, lower the heat so it doesn’t burn.
More Recipes to Make with Leftover Rotisserie Chicken
Use half of a rotisserie in this recipe and the other half to make chicken taco soup, rotisserie chicken chili, pita wraps, or easy chicken tacos.
Garlic & Herb Rotisserie Chicken Pasta
Watch how it’s made:
Ingredients
- 16 ounces penne pasta
- 2-3 cups rotisserie chicken, shredded or chopped, about ½ rotisserie
- ½ cup extra-virgin olive oil
- 4 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 teaspoon salt, reduce by half if butter is salted
- ¼ teaspoon red pepper flakes, or ground pepper
- 2 tablespoons Italian seasoning, or ¼ cup chopped fresh herbs (parsley, thyme, basil)
- ⅓ cup parmesan cheese
Instructions
Cook the pasta:
- Bring a large pot of water to a boil and cook the pasta according to the package directions. While the pasta cooks, make the sauce.
- A couple of minutes before draining the water, when the pasta is nearly done but a little tough, add the chopped chicken to the pasta. This will heat up the chopped chicken and make it moist again.
- Drain the water and return the pasta and chicken to the pot.
Make the sauce:
- In a small saucepan over medium-high heat, combine the olive oil, butter, garlic, salt, and red pepper flakes or ground black pepper. Cook the mixture for about 2 minutes, stirring frequently, until the garlic is toasted to a golden color and fragrant but not burned. If you're using Italian seasoning, add it to the sauce to soften the seasonings. Turn off the heat.
Combine:
- Pour the garlic sauce over the pasta, and add the fresh parsley and parmesan cheese. Toss to combine, until all the pasta is coated with the sauce.
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Leanne says
This was restaurant quality for such a simple meal.
Cheryl says
Delicious and easy! Thank you!
Jane says
This recipe was fantastic.
Becky martinez says
The measurements were perfect. Nothing needed to be adjusted at all .. Delicious! I made it with a side salad and sizzler style cheese toast.. Loved It!!
Leigh F says
I wanted to love this but it was so dry. I had added some peas but other than that I followed the recipe exactly. Lots of leftovers. I guess I’ll add some broth when I reheat because I’m not throwing it out but just didn’t work for me. My husband said he did enjoy the flavor thoug.
Laura Fuentes says
I’m sorry you felt the recipe was too dry! This isn’t a saucy recipe, the pasta is tossed in the olive oil and seasonings but it’s not a sauce per se. Adding chicken broth is a great way to reheat it while keeping the flavor.