12 Easy Rotisserie Chicken Pasta Dishes for Busy Weeknights
Rotisserie chicken makes weeknight cooking so much easier when you’re juggling work, family, and everything else life throws your way. These pasta recipes transform store-bought chicken into satisfying dinners.
From creamy casseroles to fresh salads, these dishes prove that convenience doesn’t mean sacrificing flavor or nutrition for your family meals.
01. Creamy Chicken Cordon Bleu Casserole
Rich pasta casserole combining tender chicken with ham and Swiss cheese flavors. This comforting dish delivers all the taste of classic cordon bleu without the fussy preparation.
Ingredients: 12 oz penne pasta, 3 cups rotisserie chicken (shredded), 8 oz diced ham, 1 cup heavy cream, 1 cup chicken broth, 2 cups Swiss cheese (shredded), 1 cup panko breadcrumbs, 3 tablespoons butter, 2 tablespoons flour, 1 teaspoon Dijon mustard, salt and pepper to taste.
How To Make Creamy Chicken Cordon Bleu Casserole
1. Cook penne pasta according to package directions until al dente, then drain and set aside. Preheat your oven to 375°F and grease a 9×13-inch baking dish with butter or cooking spray.
2. Melt butter in a large saucepan over medium heat, then whisk in flour and cook for 2 minutes to create a roux. Gradually add chicken broth and cream, whisking constantly until smooth and thickened, about 5 minutes.
3. Stir Dijon mustard and half the Swiss cheese into the sauce until melted. Add shredded chicken, diced ham, and cooked pasta, mixing everything together until well coated.
4. Transfer mixture to prepared baking dish and top with remaining Swiss cheese and panko breadcrumbs. Bake for 25-30 minutes until bubbly and golden brown on top.
02. Chicken Club Pasta Salad
Cold pasta salad featuring all your favorite club sandwich flavors in one bowl. Perfect for potlucks, picnics, or when you want something refreshing and filling.
Ingredients: 1 lb rotini pasta, 3 cups rotisserie chicken (diced), 8 strips bacon (cooked and crumbled), 2 large tomatoes (diced), 1 cup mayonnaise, 2 tablespoons ranch dressing, 2 cups romaine lettuce (chopped), 1 cup cheddar cheese (shredded), salt and pepper to taste.
How To Make Chicken Club Pasta Salad
1. Cook rotini pasta in salted boiling water until tender, then drain and rinse with cold water until completely cooled. This stops the cooking process and prevents mushy pasta in your salad.
2. Cook bacon strips in a large skillet until crispy, then transfer to paper towels to drain. Once cooled, crumble into bite-sized pieces for the perfect texture contrast.
3. Whisk together mayonnaise and ranch dressing in a large bowl, then add the cooled pasta, diced chicken, and crumbled bacon. Toss everything together until well coated with the creamy dressing.
4. Fold in diced tomatoes, chopped romaine lettuce, and shredded cheddar cheese just before serving. Season with salt and pepper, then chill for at least 30 minutes to let flavors meld together beautifully.
03. Buffalo Chicken Mac and Cheese
Spicy twist on classic mac and cheese with tender buffalo chicken throughout. This crowd-pleasing comfort food brings just the right amount of heat to your dinner table.
Ingredients: 1 lb elbow macaroni, 3 cups rotisserie chicken (shredded), 1/3 cup buffalo sauce, 4 tablespoons butter, 1/4 cup flour, 3 cups whole milk, 2 cups sharp cheddar cheese (shredded), 1 cup mozzarella cheese (shredded), 1/2 cup panko breadcrumbs, 2 green onions (sliced).
How To Make Buffalo Chicken Mac and Cheese
1. Cook elbow macaroni according to package directions until al dente, then drain well. Toss shredded rotisserie chicken with buffalo sauce in a bowl and set aside to absorb those tangy flavors.
2. Melt butter in a large saucepan over medium heat, then whisk in flour and cook for 2 minutes. Gradually add milk while whisking constantly to prevent lumps from forming in your cheese sauce.
3. Continue cooking and whisking until sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat and stir in both cheeses until completely melted and smooth.
4. Combine cooked pasta, buffalo chicken, and cheese sauce in a greased 9×13-inch baking dish. Top with panko breadcrumbs and bake at 375°F for 20-25 minutes until bubbly.
5. Let cool for 5 minutes before serving, then garnish with sliced green onions for a fresh pop of color and mild onion flavor.
04. White Cheese Chicken Lasagna
Creamy white sauce lasagna layered with tender chicken and three types of cheese. This elegant twist on traditional lasagna makes any weeknight feel special and satisfying.
Ingredients: 12 lasagna noodles, 4 cups rotisserie chicken (shredded), 4 tablespoons butter, 1/4 cup flour, 3 cups milk, 1 cup ricotta cheese, 2 cups mozzarella cheese (shredded), 1/2 cup Parmesan cheese (grated), 2 cloves garlic (minced), 1 teaspoon Italian seasoning.
How To Make White Cheese Chicken Lasagna
1. Cook lasagna noodles according to package directions until al dente, then drain and lay flat on a clean kitchen towel to prevent sticking together while you prepare the sauce.
2. Melt butter in a large saucepan over medium heat, add minced garlic and cook for 30 seconds until fragrant. Whisk in flour and cook for 2 minutes to eliminate raw flour taste.
3. Gradually whisk in milk and Italian seasoning, cooking until sauce thickens enough to coat a spoon, about 6-8 minutes. Remove from heat and stir in half the mozzarella and all the Parmesan.
4. Spread thin layer of white sauce in bottom of greased 9×13-inch pan. Layer 4 noodles, half the chicken, half the ricotta, and one-third remaining sauce. Repeat layers once more.
5. Top with final 4 noodles, remaining sauce, and remaining mozzarella cheese. Cover with foil and bake at 375°F for 35 minutes, then uncover and bake 10 minutes more until golden.
05. Chicken and Rapini Penne Pasta
Nutritious pasta dish combining slightly bitter rapini with tender chicken and garlic. This Italian-inspired meal brings restaurant flavors home while sneaking extra greens into your diet.
Ingredients: 1 lb penne pasta, 3 cups rotisserie chicken (shredded), 1 bunch rapini (trimmed and chopped), 4 cloves garlic (sliced thin), 1/3 cup olive oil, 1/2 cup white wine, 1/2 cup Parmesan cheese (grated), red pepper flakes to taste, salt and black pepper.
How To Make Chicken and Rapini Penne Pasta
1. Bring large pot of salted water to boil and cook penne pasta until al dente. Reserve 1 cup pasta cooking water before draining, as the starchy water helps bind everything together beautifully.
2. Heat olive oil in large skillet over medium heat, then add sliced garlic and red pepper flakes. Cook until garlic turns golden and fragrant, about 2 minutes, being careful not to burn it.
3. Add chopped rapini to skillet and sauté for 3-4 minutes until stems are tender but still have some bite. The slight bitterness of rapini pairs perfectly with the rich chicken.
4. Pour in white wine and let it reduce by half, then add shredded chicken and cooked pasta to the skillet. Toss everything together with pasta water as needed for silky consistency.
5. Remove from heat and stir in grated Parmesan cheese, salt, and black pepper. Serve immediately while hot with extra cheese on the side for those who want more.
06. Quick and Easy Chicken Spaghetti
Simple one-pot spaghetti dish that transforms leftover chicken into a hearty family meal. This budget-friendly recipe proves that delicious dinners don’t require fancy ingredients or complicated techniques.
Ingredients: 1 lb spaghetti, 3 cups rotisserie chicken (shredded), 1 jar marinara sauce, 1 can diced tomatoes, 1 medium onion (diced), 2 cloves garlic (minced), 2 tablespoons olive oil, 1 cup mozzarella cheese (shredded), 2 tablespoons fresh basil (chopped), salt and pepper.
How To Make Quick and Easy Chicken Spaghetti
1. Cook spaghetti in salted boiling water according to package directions until al dente, then drain and set aside. Save a cup of pasta water in case you need to thin the sauce later.
2. Heat olive oil in large skillet over medium heat, then add diced onion and cook for 5 minutes until softened and translucent. Add minced garlic and cook 1 minute more until fragrant.
3. Stir in marinara sauce, diced tomatoes with their juice, and shredded chicken. Simmer for 8-10 minutes to let flavors meld together and sauce thicken slightly.
4. Add cooked spaghetti to the skillet and toss everything together until pasta is well coated with sauce. If mixture seems too thick, add reserved pasta water gradually until desired consistency.
5. Remove from heat and stir in half the mozzarella cheese and fresh basil. Serve immediately topped with remaining cheese and extra basil for a fresh finish.
07. Pesto Chicken Penne Casserole
Baked pasta casserole featuring vibrant pesto sauce and melted cheese throughout. This make-ahead friendly dish brings bright basil flavors to your dinner table with minimal effort required.
Ingredients: 12 oz penne pasta, 3 cups rotisserie chicken (diced), 1/2 cup basil pesto, 1 cup heavy cream, 2 cups mozzarella cheese (shredded), 1/2 cup sun-dried tomatoes (chopped), 1/4 cup pine nuts, 1/4 cup Parmesan cheese (grated), 2 tablespoons olive oil.
How To Make Pesto Chicken Penne Casserole
1. Cook penne pasta until al dente according to package directions, then drain well. Preheat oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Whisk together basil pesto and heavy cream in a large bowl until smooth and well combined. This creates a creamy pesto sauce that coats every piece of pasta beautifully.
3. Add cooked pasta, diced chicken, chopped sun-dried tomatoes, and half the mozzarella cheese to the pesto cream mixture. Toss everything together until evenly coated and distributed.
4. Transfer mixture to prepared baking dish and top with remaining mozzarella, grated Parmesan, and pine nuts for extra crunch and flavor in every bite.
5. Cover with foil and bake for 20 minutes, then remove foil and bake 10-15 minutes more until cheese is melted and lightly golden on top.
08. Chicken Tetrazzini for a Crowd
Classic comfort food casserole that easily feeds a large group of hungry people. This creamy mushroom and chicken pasta bake has been a potluck favorite for generations.
Ingredients: 1 lb spaghetti, 4 cups rotisserie chicken (shredded), 1 lb mushrooms (sliced), 4 tablespoons butter, 1/4 cup flour, 3 cups chicken broth, 1 cup heavy cream, 2 cups Swiss cheese (shredded), 1/2 cup Parmesan cheese (grated), 1/4 cup dry sherry, salt and pepper.
How To Make Chicken Tetrazzini for a Crowd
1. Cook spaghetti according to package directions until al dente, then drain and set aside. Break long noodles in half before cooking to make serving easier from the casserole dish.
2. Melt butter in large skillet over medium-high heat, then add sliced mushrooms and cook for 8-10 minutes until golden brown and most liquid has evaporated. Season with salt and pepper.
3. Sprinkle flour over mushrooms and stir for 2 minutes, then gradually whisk in chicken broth and cream. Cook until sauce thickens enough to coat a spoon, about 5-7 minutes.
4. Remove from heat and stir in dry sherry, half the Swiss cheese, and all the Parmesan until melted. Add cooked spaghetti and shredded chicken, mixing until everything is well coated.
5. Transfer to greased 9×13-inch baking dish and top with remaining Swiss cheese. Bake at 350°F for 25-30 minutes until bubbly and golden brown on top.
09. Udon Peanut Butter Noodles
Asian-inspired noodle dish with creamy peanut butter sauce and tender chicken pieces. These thick udon noodles create a satisfying meal that’s both familiar and exotic.
Ingredients: 1 lb fresh udon noodles, 3 cups rotisserie chicken (shredded), 1/3 cup peanut butter, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 2 cloves garlic (minced), 1 teaspoon fresh ginger (grated), 2 green onions (sliced), 1/4 cup peanuts (chopped).
How To Make Udon Peanut Butter Noodles
1. Cook fresh udon noodles according to package directions, usually just 2-3 minutes in boiling water. Drain well and rinse briefly with warm water to remove excess starch.
2. Whisk together peanut butter, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger in a large bowl until smooth. Add 2-3 tablespoons warm water if sauce seems too thick.
3. Add warm udon noodles and shredded chicken to the peanut sauce, tossing everything together until noodles are completely coated and chicken is evenly distributed throughout.
4. Serve immediately while warm, garnished with sliced green onions and chopped peanuts for extra crunch and fresh flavor. This dish is also delicious served at room temperature.
10. Chicken Alfredo Bake
Creamy baked pasta dish combining tender chicken with rich Alfredo sauce and melted cheese. This restaurant-quality meal comes together quickly using store-bought rotisserie chicken as a shortcut.
Ingredients: 12 oz penne pasta, 3 cups rotisserie chicken (diced), 2 cups heavy cream, 4 tablespoons butter, 3 cloves garlic (minced), 1 cup Parmesan cheese (grated), 2 cups mozzarella cheese (shredded), 1/4 cup fresh parsley (chopped), salt, pepper, and nutmeg to taste.
How To Make Chicken Alfredo Bake
1. Cook penne pasta until al dente according to package directions, then drain well. Preheat your oven to 375°F and grease a 9×13-inch baking dish with butter.
2. Melt butter in large saucepan over medium heat, then add minced garlic and cook for 1 minute until fragrant but not browned. Pour in heavy cream and bring to a gentle simmer.
3. Gradually whisk in grated Parmesan cheese until melted and smooth, then season with salt, pepper, and a pinch of nutmeg. The sauce should coat the back of a spoon nicely.
4. Remove from heat and stir in cooked pasta, diced chicken, and half the mozzarella cheese. Mix everything together until well coated with the creamy Alfredo sauce.
5. Transfer to prepared baking dish and top with remaining mozzarella. Bake for 20-25 minutes until bubbly and lightly golden, then garnish with fresh parsley before serving.
11. Sesame Pasta Chicken Salad
Cold pasta salad with Asian-inspired sesame dressing and crunchy vegetables throughout. This refreshing dish works perfectly for lunch, dinner, or bringing to summer gatherings.
Ingredients: 1 lb bow-tie pasta, 3 cups rotisserie chicken (diced), 2 cups snow peas (trimmed), 1 red bell pepper (julienned), 3 tablespoons sesame oil, 2 tablespoons rice vinegar, 2 tablespoons soy sauce, 1 tablespoon honey, 2 teaspoons fresh ginger (grated), 1/4 cup sesame seeds (toasted).
How To Make Sesame Pasta Chicken Salad
1. Cook bow-tie pasta in salted boiling water until tender, then drain and rinse with cold water until completely cooled. This stops the cooking process and creates the perfect texture for pasta salad.
2. Blanch snow peas in boiling water for 1 minute until bright green and crisp-tender, then immediately plunge into ice water to stop cooking. Drain well and pat dry with paper towels.
3. Whisk together sesame oil, rice vinegar, soy sauce, honey, and grated ginger in a large bowl until well combined. This dressing balances sweet, salty, and tangy flavors perfectly.
4. Add cooled pasta, diced chicken, blanched snow peas, and julienned red bell pepper to the dressing. Toss everything together until evenly coated and well distributed.
5. Chill for at least 30 minutes before serving to let flavors meld together. Garnish with toasted sesame seeds just before serving for extra crunch and nutty flavor.
12. Pasta Carbonara with Chicken
Creamy carbonara featuring tender chicken and crispy bacon in silky egg-based sauce. This Italian-inspired dish transforms simple ingredients into an elegant weeknight dinner that feels restaurant-special.
Ingredients: 1 lb spaghetti, 3 cups rotisserie chicken (shredded), 6 strips bacon (diced), 4 large eggs, 1 cup Parmesan cheese (grated), 3 cloves garlic (minced), 1/4 cup white wine, 2 tablespoons fresh parsley (chopped), freshly ground black pepper, salt to taste.
How To Make Pasta Carbonara with Chicken
1. Cook spaghetti in salted boiling water until al dente, reserving 1 cup pasta cooking water before draining. The starchy pasta water is crucial for creating the perfect creamy sauce texture.
2. Cook diced bacon in large skillet over medium heat until crispy, about 6-8 minutes. Add minced garlic and cook 1 minute more, then add white wine and let it reduce by half.
3. Whisk eggs and grated Parmesan cheese together in a bowl until well combined. This mixture will create the creamy carbonara sauce when combined with hot pasta.
4. Add hot drained pasta and shredded chicken to the skillet with bacon, tossing quickly to combine. Remove from heat immediately to prevent eggs from scrambling in the next step.
5. Quickly pour egg mixture over pasta while tossing constantly, adding pasta water gradually until sauce becomes creamy and coats every strand. Season with black pepper and parsley before serving.
Final Thoughts
These rotisserie chicken pasta recipes prove that weeknight cooking doesn’t have to be complicated or time-consuming. Each dish transforms simple store-bought chicken into something special.
Keep these recipes handy for those busy evenings when you want homemade comfort food without spending hours in the kitchen.