Rotisserie Chicken Alfredo Pasta Bake – Creamy, Comforting, and Weeknight Easy
This is the kind of dinner that makes everyone pause at the table and smile. Rotisserie chicken meets a rich, garlicky Alfredo sauce, all tucked around tender pasta and baked until bubbling and golden. It feels cozy and special without asking for a ton of effort.
Use a store‑bought chicken, a quick homemade sauce, and a handful of pantry staples. The result is a creamy, cheesy bake that tastes like it simmered all afternoon, even though it didn’t.
Rotisserie Chicken Alfredo Pasta Bake - Creamy, Comforting, and Weeknight Easy
Ingredients
Method
- Heat the oven: Preheat to 375°F (190°C).Lightly grease a 9x13-inch baking dish.
- Cook the pasta: Boil in salted water until just shy of al dente (1–2 minutes less than package). Drain and set aside. A little firmness prevents mushiness after baking.
- Shred the chicken: Remove skin and bones, then shred into bite-size pieces.Aim for 3 cups. Pat dry with paper towels if it’s very moist to keep the sauce from thinning.
- Start the sauce: In a large skillet or pot, heat olive oil and butter over medium heat. Add minced garlic and cook 30–60 seconds until fragrant, not browned.
- Thicken it: Sprinkle in flour and whisk for 1 minute to cook off the raw taste.Slowly add chicken broth, whisking until smooth.
- Make it creamy: Gradually pour in cream. Simmer gently 2–3 minutes until slightly thickened. Season with Italian seasoning, a pinch of salt, black pepper, and red pepper flakes if using.
- Add the cheeses: Remove from heat and whisk in Parmesan until melted and smooth.Stir in half of the mozzarella for extra creaminess.
- Optional veggies: Fold in spinach (it will wilt from the heat) and peas. If using frozen peas, make sure they’re thawed and patted dry.
- Combine: Add the shredded chicken and cooked pasta to the sauce. Toss until everything is evenly coated.If it looks too thick, splash in a little extra broth.
- Assemble the bake: Transfer to the baking dish. Sprinkle the remaining mozzarella and a handful of Parmesan over the top for a golden crust.
- Bake: Bake uncovered 18–22 minutes, until bubbling around the edges and lightly browned on top. For extra color, broil for 1–2 minutes—watch closely.
- Rest and serve: Let it sit 5–10 minutes to set.Sprinkle with chopped parsley and adjust salt and pepper if needed.
What Makes This Special
This pasta bake blends convenience with homemade flavor. You get the savory depth of rotisserie chicken, the silkiness of a real Alfredo sauce, and the crispy-cheesy top that only the oven can deliver.
- Speed meets comfort: Using rotisserie chicken cuts prep time without sacrificing taste.
- Balanced texture: Al dente pasta, creamy sauce, and a lightly crisp top create a satisfying bite.
- Easy to customize: Add veggies, swap cheeses, or spice it up with red pepper flakes.
- Great for leftovers: It reheats well and makes lunch the next day feel like a treat.
What You’ll Need
- Rotisserie chicken: About 3 cups shredded (from 1 medium chicken), skin and bones removed.
- Pasta: 12 ounces short pasta (penne, rigatoni, or rotini).
- Butter: 4 tablespoons (half a stick).
- Garlic: 3–4 cloves, minced.
- Flour: 2 tablespoons, for thickening.
- Chicken broth: 1 cup, low sodium.
- Heavy cream: 1 1/2 cups (or half-and-half for a lighter sauce).
- Parmesan: 1 cup finely grated, plus extra for topping.
- Mozzarella: 1 1/2 cups shredded, for stretch and melt.
- Olive oil: 1 tablespoon.
- Spinach (optional): 2 cups fresh baby spinach, roughly chopped.
- Frozen peas (optional): 1 cup, thawed.
- Italian seasoning: 1 teaspoon.
- Red pepper flakes (optional): 1/2 teaspoon.
- Salt and black pepper: To taste.
- Fresh parsley: 2 tablespoons chopped, for garnish.
Step-by-Step Instructions
- Heat the oven: Preheat to 375°F (190°C).Lightly grease a 9×13-inch baking dish.
- Cook the pasta: Boil in salted water until just shy of al dente (1–2 minutes less than package). Drain and set aside. A little firmness prevents mushiness after baking.
- Shred the chicken: Remove skin and bones, then shred into bite-size pieces.Aim for 3 cups. Pat dry with paper towels if it’s very moist to keep the sauce from thinning.
- Start the sauce: In a large skillet or pot, heat olive oil and butter over medium heat. Add minced garlic and cook 30–60 seconds until fragrant, not browned.
- Thicken it: Sprinkle in flour and whisk for 1 minute to cook off the raw taste.Slowly add chicken broth, whisking until smooth.
- Make it creamy: Gradually pour in cream. Simmer gently 2–3 minutes until slightly thickened. Season with Italian seasoning, a pinch of salt, black pepper, and red pepper flakes if using.
- Add the cheeses: Remove from heat and whisk in Parmesan until melted and smooth.Stir in half of the mozzarella for extra creaminess.
- Optional veggies: Fold in spinach (it will wilt from the heat) and peas. If using frozen peas, make sure they’re thawed and patted dry.
- Combine: Add the shredded chicken and cooked pasta to the sauce. Toss until everything is evenly coated.If it looks too thick, splash in a little extra broth.
- Assemble the bake: Transfer to the baking dish. Sprinkle the remaining mozzarella and a handful of Parmesan over the top for a golden crust.
- Bake: Bake uncovered 18–22 minutes, until bubbling around the edges and lightly browned on top. For extra color, broil for 1–2 minutes—watch closely.
- Rest and serve: Let it sit 5–10 minutes to set.Sprinkle with chopped parsley and adjust salt and pepper if needed.
Keeping It Fresh
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the oven at 325°F, covered with foil, until warmed through. A splash of broth or cream loosens the sauce if it thickens.
To freeze, assemble the dish but don’t bake it.
Wrap tightly and freeze up to 2 months. Thaw in the fridge overnight, then bake as directed, adding 5–10 minutes if it’s still a bit cold in the center. For single portions, freeze in small containers for easy lunches.
Health Benefits
- Protein-rich: Rotisserie chicken provides lean protein, which supports muscle repair and keeps you fuller longer.
- Calcium and vitamin D: Parmesan and mozzarella add calcium for bone health (look for vitamin D–fortified cream or milk if you swap).
- Iron and folate (with veggies): Spinach boosts iron and folate, while peas add fiber and plant-based protein.
- Portion-friendly: A hearty bake makes it easier to serve consistent portions and add a side salad for balance.
For a lighter take, use half-and-half instead of heavy cream, reduce mozzarella by one-third, and increase veggies to add volume without many extra calories.
Pitfalls to Watch Out For
- Overcooking pasta: It will keep cooking in the oven, so keep it slightly underdone.
- Watery sauce: Excess moisture from chicken or veggies can thin the sauce.Pat them dry and simmer the sauce until it lightly coats a spoon.
- Curdled or grainy sauce: Don’t boil the cream and add Parmesan off the heat. High heat can cause separation.
- Underseasoning: Taste the sauce after adding cheese. Parmesan is salty, but you’ll likely need a bit more salt and pepper.
- Dry top: If the top browns too quickly, tent with foil.If it’s pale, broil briefly at the end.
Variations You Can Try
- Broccoli Alfredo Bake: Swap spinach and peas for 2 cups blanched broccoli florets.
- Mushroom and Thyme: Sauté 8 ounces sliced mushrooms in butter, add thyme, and fold into the sauce.
- Lemon-Garlic Twist: Add 1 teaspoon lemon zest and a squeeze of lemon juice for brightness.
- Bacon or Pancetta: Cook 4–6 strips bacon or 3 ounces pancetta until crisp; crumble into the mix.
- Four-Cheese: Mix in fontina or provolone for richness, and top with a sprinkle of pecorino for a savory kick.
- Gluten-free: Use gluten-free pasta and swap flour for cornstarch (1 tablespoon) to thicken the sauce.
- Lighter dairy: Use half-and-half and reduce mozzarella by 1/2 cup. Add extra veggies for volume.
FAQ
Can I use jarred Alfredo sauce instead of making it from scratch?
Yes. Use about 24–26 ounces of your favorite jarred sauce.
Warm it gently, taste for seasoning, and add a splash of broth if it seems too thick before combining with the pasta and chicken.
What pasta shape works best?
Short shapes like penne, rigatoni, rotini, or ziti hold onto the sauce well. Avoid very small shapes that can get mushy or long noodles that can clump when baked.
How do I keep the sauce from separating?
Keep the heat moderate, don’t boil the cream, and add Parmesan off the heat. If the sauce looks too thick, loosen with a bit of warm broth before baking.
Can I make this ahead?
Yes.
Assemble up to 24 hours in advance, cover, and refrigerate. Let it sit at room temp for 20–30 minutes, then bake. Add a few minutes to the bake time if it’s still chilled.
What can I serve with it?
A crisp green salad with a tangy vinaigrette, roasted asparagus, or garlicky green beans balance the richness.
Warm garlic bread is a classic side if you want a fuller meal.
Is rotisserie chicken necessary?
No. Any cooked, shredded chicken works. Poached, baked, or leftover grilled chicken are all great.
Just aim for tender pieces and season them lightly.
How do I make it spicier?
Add more red pepper flakes, or stir in a spoonful of Calabrian chili paste. A dash of hot sauce in the sauce also does the trick without overpowering the dish.
In Conclusion
Rotisserie Chicken Alfredo Pasta Bake is proof that comfort food doesn’t have to be complicated. With a handful of ingredients and a quick homemade sauce, you get a hearty, satisfying meal that feels right for any weeknight.
Keep the core steps simple, season with confidence, and make it your own with a favorite veggie or cheese. It’s the kind of dinner that earns a spot in your regular rotation—and makes leftovers worth looking forward to.
