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Lemon garlic pasta with shredded rotisserie chicken, topped with Parmesan and parsley in a white bowl.

Easy Pasta Leftover Rotisserie Chicken

  • Author: Elyse
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Description

A quick and zesty pasta dish made with leftover rotisserie chicken, fresh lemon, garlic, and Parmesan. Perfect for busy weeknights!

Ingredients

Scale
  • 2 cups shredded leftover rotisserie chicken
  • 8 oz pasta (spaghetti, linguine, or your favorite)
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • Zest of 1 lemon
  • Juice of 1 lemon (about 2 tablespoons)
  • ½ cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley or basil (optional)
  • Salt and black pepper, to taste
  • ¼ teaspoon red pepper flakes (optional)
  • Optional add-ins:
  • 2 cups baby spinach
  • 1 cup halved cherry tomatoes
  • ½ cup frozen peas

Instructions

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until just al dente. Before draining, reserve ½ cup of the pasta water, then drain and set pasta aside.
    Cooked spaghetti in a stainless steel pot on a stove, ready to be mixed with sauce.
    Freshly cooked spaghetti drained and ready — the perfect base for a quick and cozy pasta dinner.
  2. In a large skillet or sauté pan, melt the butter with the olive oil over medium heat. Add minced garlic and cook for 1–2 minutes, stirring often, until fragrant but not browned. Stir in the lemon zest and red pepper flakes (if using).
    Garlic cloves sautéing in melted butter and olive oil in a stainless steel skillet.
    Sautéing garlic in butter and olive oil creates the aromatic base for this lemony chicken pasta dish.
  3. Add the shredded rotisserie chicken to the skillet. Cook for 2–3 minutes until warmed through. Stir in the lemon juice, and season with salt and black pepper to taste.
    Shredded rotisserie chicken warming in a stainless steel skillet on a stovetop.
    Adding shredded rotisserie chicken to the skillet to soak up all the garlic lemon flavor before tossing with pasta.
  4. Add the cooked pasta to the skillet along with about ¼ cup of the reserved pasta water. Toss everything together until the pasta is evenly coated in the sauce. Add more pasta water if needed to loosen the sauce.

     

    Cooked pasta and shredded chicken being combined in a stainless steel skillet with red pepper flakes.
    Pasta meets garlic, lemon, and rotisserie chicken in the skillet — everything starts to come together in this cozy one-pan dish.
  5. If using spinach, cherry tomatoes, or peas, stir them in now and cook for another 1–2 minutes until just wilted or warmed through.
  6. Remove from heat. Sprinkle with grated Parmesan and fresh parsley or basil. Taste and adjust seasoning if needed. Serve warm, with extra cheese or a drizzle of olive oil if you’d like.

Notes

Great way to use up leftover rotisserie chicken. Add any vegetables you have on hand for extra color and nutrition.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 520
  • Sugar: 3g
  • Sodium: 480mg
  • Fat: 22g
  • Saturated Fat: 9g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 3g
  • Protein: 32g
  • Cholesterol: 85mg

Keywords: rotisserie chicken, pasta, lemon garlic, quick dinner, leftover chicken

Find it online: https://elyserecipes.com/easy-pasta-leftover-rotisserie-chicken