A creamy one-pan dinner that tastes like you cooked for hours — but didn’t.
Some meals feel like a warm hug at the end of a long day. This leftover rotisserie chicken and Alfredo pasta is that kind of dish.
You know the drill — you’ve got a container of shredded chicken in the fridge, but you’re not in the mood for another sandwich. This recipe turns those leftovers into a creamy, garlicky bowl of pasta that tastes like it came from your favorite little Italian spot — and it all happens in one pan.
It’s easy, rich, and ridiculously satisfying. And the best part? You probably have everything you need already.
Leftover Rotisserie Chicken and Alfredo Pasta: Why You’ll Love It?
- Creamy, cheesy, and comforting
- One pan = less cleanup
- Great for meal prep or quick dinners
- Flexible — add spinach, mushrooms, or whatever’s in the fridge
- Perfect way to use up leftover chicken without getting bored
Ingredients
- Shredded leftover rotisserie chicken
- Fettuccine or any pasta you love
- Butter
- Minced garlic
- Heavy cream
- Chicken broth
- Grated Parmesan cheese
- Cream cheese (optional, for extra richness)
- Salt and black pepper
- Italian seasoning or fresh thyme
- Fresh parsley for garnish
- Optional: baby spinach, sautéed mushrooms, or frozen peas
Cooking Tips About Leftover Rotisserie Chicken and Alfredo Pasta
- Don’t overcook the pasta — it’ll keep cooking a little once you add it to the sauce.
- Use freshly grated Parmesan for the smoothest, creamiest texture.
- Make it your own — add in spinach, mushrooms, or even cooked bacon for a twist.
Related Recipes to Try Next
If you love this creamy pasta, don’t miss this creamy buffalo chicken pasta for a spicier twist.
Or check out this one-pan chicken and rice bake — perfect for leftover rotisserie chicken and freezer-friendly too.
If you’re wondering how long your leftovers are still safe, check out this USDA guide on leftover safety and storage — it’s packed with useful info on reheating, fridge life, and when to toss.
FAQs About Leftover Rotisserie Chicken and Alfredo Pasta
What is the best pasta for Alfredo?
Fettuccine is classic, but penne, linguine, or rotini work just as well — whatever you’ve got!
Can I make this with milk instead of cream?
Yes, but add a little cream cheese or extra Parmesan to keep it rich and creamy.
Is this good for meal prep?
Absolutely — just reheat gently with a splash of broth or cream to loosen the sauce.
Can I freeze leftover Alfredo pasta?
You can, but the sauce may separate slightly. Stirring in a little cream while reheating helps bring it back.
Leftover Rotisserie Chicken and Alfredo Pasta
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A quick and creamy Alfredo pasta made with leftover rotisserie chicken, rich Parmesan sauce, and your choice of cozy add-ins like spinach, mushrooms, or peas.
Ingredients
- 2 cups shredded leftover rotisserie chicken
- 8 oz fettuccine (or penne, linguine, or rotini)
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth (low sodium preferred)
- ¾ cup freshly grated Parmesan cheese (plus more for serving)
- 2 oz cream cheese (optional, for extra creaminess)
- 1 teaspoon Italian seasoning (or ½ tsp dried basil + ½ tsp oregano)
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley (for garnish)
- Optional: 1 cup baby spinach
- Optional: ½ cup sautéed mushrooms
- Optional: ½ cup frozen peas
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente (usually 9–11 minutes). Reserve ½ cup of pasta water, then drain and set pasta aside.
- In a large skillet, melt the butter over medium heat. Add garlic and cook for 1 minute, stirring constantly until fragrant.
- Pour in heavy cream and chicken broth. Bring to a gentle simmer for 2–3 minutes. Add Parmesan and cream cheese, stirring until smooth and creamy. Season with Italian seasoning, salt, and pepper.
- Stir in the shredded chicken. If using spinach, mushrooms, or peas, add them and cook until heated through.
- Add the cooked pasta to the skillet and toss until fully coated. Add a splash of reserved pasta water if the sauce is too thick.
- Plate and top with extra Parmesan and fresh parsley. Serve warm with salad or garlic bread.
Notes
Don’t overheat after adding cheese to avoid curdling. Freshly grated Parmesan melts best. Store leftovers up to 3 days and reheat gently with a splash of cream or broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 3g
- Sodium: 480mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 115mg
Keywords: alfredo, rotisserie chicken, pasta, creamy, quick dinner
