A cozy, creamy pasta dish loaded with rotisserie chicken, garlic, and a silky dairy-free sauce — comfort food without the dairy.

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Fresh, simple ingredients for making leftover rotisserie chicken pasta without cream — including garlic, lemon, herbs, and olive oil.

Cook the pasta in salted water until al dente. Reserve ½ cup pasta water, then drain and set aside.
In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until softened, about 3–4 minutes. Add garlic and sauté for another minute.
Sprinkle in the flour and stir to coat the onions — this helps thicken the sauce. Slowly whisk in the almond milk, making sure there are no lumps.
Add nutritional yeast, Dijon mustard (if using), salt, and pepper. Let it simmer for 3–5 minutes until it starts to thicken slightly.
Stir in the shredded chicken and let it warm through in the sauce. Add the lemon juice and taste — adjust seasoning if needed.
Toss in the cooked pasta. If the sauce is too thick, stir in a splash of reserved pasta water to loosen it up.
Serve warm with parsley on top — and maybe a little extra black pepper if you’re like me.

Tossing hot leftover rotisserie chicken pasta in a skillet — a creamy, dairy-free dish made with pasta water, lemon, and olive oil.

Try oat milk for an extra creamy finish. This one’s great for using up leftover rotisserie chicken or sneaking in those extra veggies.

Keywords: chicken pasta, dairy-free, creamy pasta, weeknight dinner