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One-Pan Rotisserie Chicken Pasta

This creamy, one-pan meal is the perfect answer for busy nights. It combines tender shredded chicken, earthy mushrooms, and perfectly cooked pasta in one simple skillet. You get a rich, comforting dinner in just 30 minutes with almost zero cleanup.
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Prep Time 5 minutes
Cook Time 25 minutes
Servings: 4
Course: Entree, Main Dish
Cuisine: American
Calories: 590
Ingredients Method Notes

Ingredients
  

  • 2 cups rotisserie chicken, shredded
  • 8 oz rotisserie chicken, shredded
  • 12 oz pasta (penne or rotini work great)
  • 3 cloves garlic, minced
  • 1 small onion, diced
  • 2 tbsp olive oil or butter
  • 4 cups chicken broth
  • 1 cup milk or half-and-half
  • ½ cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • Salt and black pepper, to taste
  • Fresh parsley (optional, for garnish)

Method
 

  1. Heat the olive oil in a large skillet or pan with a lid over medium heat.
  2. Add the mushrooms and onion. Cook for 5–7 minutes until they are soft and lightly browned.
  3. Stir in the garlic and Italian seasoning. Cook for 30 seconds until it smells good.
  4. Add the dry pasta, chicken broth, and milk.
  5. Bring to a boil, then lower the heat to a simmer. Cover the pan.
  6. Cook for 10–12 minutes. Stir a few times until the pasta is tender and the liquid is mostly gone.
  7. Stir in the shredded chicken and Parmesan cheese.
  8. Cook for 2–3 more minutes until the chicken is hot and the sauce is creamy.
  9. Season with salt and pepper to taste and serve with parsley if you like.

Notes

  • Veggie Boost: Stir in 2 cups of fresh spinach or peas at the end.
  • Rich Sauce: Swap milk for half-and-half for extra creaminess.
  • Add Spice: Top with red pepper flakes for a little kick.
  • Speedy Prep: Use pre-shredded rotisserie chicken to save time.
  • Revive: Add a splash of broth when reheating to keep it creamy.