Looking for the tastiest way to use that store-bought roast? These rotisserie chicken recipes are your shortcut to mouthwatering meals in minutes. From comforting casseroles to zesty wraps, get ready to reinvent leftovers like never before — and you won’t believe how easy it is. Keep reading for delicious inspiration!
| Servings: | 4 |
| Prep Time: | 10 minutes |
| Cook Time: | 15 minutes |
| Total Time: | 25 minutes |
| Serving Size: | 1 plate |
Description
There is something truly comforting about a rotisserie chicken. Its golden, crackly skin gives way to meat that is impossibly juicy and flavorful. Every bite tastes of slow-roasted depth, kissed with just the right balance of garlic, herbs, and savory richness. It is the kind of dish that feels like a warm hug from the oven, ready to anchor a hearty meal or elevate your go-to weeknight dinner.
These rotisserie chicken recipes go beyond basic roasting and transform this humble bird into a canvas for easy yet luxurious meals. Think of tender chicken tossed into creamy pasta with sun-dried tomatoes or bundled into a warm tortilla for a zesty chicken taco night. It is the secret weapon in your fridge ready to give new life to dinner in half the time. Whether you’re carving from scratch or grabbing one from your local grocery store, rotisserie chicken stretches flavor and convenience to the max.
Why You’ll Love This Recipe
Rotisserie chicken is the poster child for quick and delicious weeknight meals. It comes fully cooked and bursting with slow-roasted flavor, making it a significant time saver in the kitchen. Its tender meat shreds easily, allowing it to effortlessly slide into soups, salads, casseroles, or grain bowls. Whether you’re feeding a family or meal-prepping for the week, this kitchen staple is endlessly versatile.
Beyond its sheer convenience, using rotisserie chicken can also be a healthier nutrient-packed option. You control the ingredients in your recipe, from wholesome grains to fresh vegetables, while minimizing the need for added fats or time-consuming cooking techniques. It is flavor and function served in perfect harmony.
Ingredients
- 2 cups shredded rotisserie chicken
- 1 tablespoon olive oil
- 1 clove garlic minced
- 1 small yellow onion diced
- 1 cup cherry tomatoes halved
- 1 cup baby spinach
- 1 teaspoon dried Italian herbs
- Salt to taste
- Black pepper to taste
- 8 ounces cooked penne pasta
- ¼ cup grated Parmesan cheese
- Fresh parsley for garnish
Equipment
- Large skillet
- Knife and cutting board
- Wooden spoon or spatula
- Measuring spoons
- Measuring cups
- Large pot for pasta
- Colander
Instructions
- Step 1: Heat a large skillet over medium heat and add the olive oil. Let it warm up so it shimmers slightly before adding other ingredients.
- Step 2: Add the diced onion and cook for 3 to 4 minutes until soft and translucent. Stir often to avoid browning.
- Step 3: Stir in the minced garlic and cook for 30 seconds until fragrant. As soon as your kitchen starts to smell amazing, you know it’s ready.
- Step 4: Toss in the halved cherry tomatoes. Let them cook for another 3 to 4 minutes until they begin to soften and release juices into the pan.
- Step 5: Add the shredded rotisserie chicken. Stir and cook for about 2 to 3 minutes to warm through and let it absorb the delicious pan flavors.
- Step 6: Sprinkle in dried Italian herbs, then season with salt and black pepper to taste. Adjust these to your preferences — I like a generous pinch of both.
- Step 7: Fold in the baby spinach. It will look like a lot at first but will wilt down quickly in just a minute or two.
- Step 8: Add your cooked pasta directly into the skillet. Toss everything together gently but thoroughly, making sure the chicken and veggies are evenly distributed.
- Step 9: Finish by sprinkling with Parmesan cheese. Turn off the heat and let the cheese melt slightly into the pasta.
- Step 10: Plate and garnish with fresh parsley. Serve warm and enjoy every comforting bite.
Nutrition per serving
| Calories | 320 |
| Protein | 25g |
| Carbohydrates | 3g |
| Fat | 22g |
| Sugar | 0g |
| Fiber | 0g |
| Sodium | 580mg |
Recipe Notes
For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.
Serving and Storage Tips
Serve your rotisserie chicken pasta dish immediately while it is still warm and the cheese is nice and melty. If you are planning ahead, you can make this recipe in the morning and reheat gently in a skillet with a tablespoon or two of chicken broth.
Leftovers can be stored in an airtight container in the fridge for up to four days. Reheat over medium-low heat on the stovetop or gently in the microwave. You can also freeze the pasta and chicken mixture for up to three months. Just be sure it is completely cooled and sealed well to avoid freezer burn.
FAQ
Can I use frozen spinach instead of fresh?
Yes, thaw the spinach and squeeze out excess water before adding it. Add it with the chicken so it warms through evenly.
Can I make this gluten-free?
Absolutely. Just swap the regular penne with your favorite gluten-free pasta. Be sure to cook it according to the package and do not overboil it.
How do I add more creaminess?
For a creamy twist, stir in a couple of tablespoons of cream cheese or Greek yogurt at the end. It gives the dish luxurious texture and richness.
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Rotisserie Chicken Pasta Skillet
Ingredients
- 2 cups shredded rotisserie chicken
- 1 tablespoon olive oil
- 1 clove garlic minced
- 1 small yellow onion diced
- 1 cup cherry tomatoes halved
- 1 cup baby spinach
- 1 teaspoon dried Italian herbs
- Salt to taste
- Black pepper to taste
- 8 ounces cooked penne pasta
- 1/4 cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Heat a large skillet over medium heat and add olive oil.
- Add the diced onion and cook for 3 to 4 minutes until softened and translucent.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Toss in halved cherry tomatoes and cook for another 3 to 4 minutes until they begin to soften.
- Add the shredded rotisserie chicken and cook for 2 to 3 minutes until warmed through.
- Season with dried Italian herbs, salt, and black pepper to taste.
- Stir in baby spinach and sauté just until wilted.
- Add the cooked pasta to the skillet and toss everything together to combine well.
- Sprinkle with grated Parmesan cheese and remove from heat.
- Serve warm and garnish with fresh parsley.
