Ever find yourself staring into the fridge wondering what to do with that leftover rotisserie chicken? Don’t toss it—turn it into the creamiest, cheesiest pasta bake that’ll make your whole kitchen smell like comfort. This Rotisserie Chicken Pasta Bake is like a warm hug in casserole form—simple, satisfying, and guaranteed to disappear fast.
Perfect for busy weeknights or lazy weekends, this dish takes a store-bought shortcut and turns it into something totally homemade and hearty. Let’s break it down step-by-step, so even if you’re not a “chef,” you’ll feel like one after this.
What Makes This Dish So Dang Good?
- It’s quick – thanks to pre-cooked rotisserie chicken, you’re saving time and effort.
- It’s comforting – creamy sauce, melty cheese, and golden topping? Yes please.
- It’s versatile – toss in veggies, change the cheese, or spice it up—make it yours.
- It’s crowd-friendly – picky eaters? No problem. This one’s a guaranteed winner.
Ingredients: What You’ll Need
Here’s your shopping list for a 9×13” pan that serves about 4–6 hungry people:
Main Ingredients
- 3 cups rotisserie chicken, shredded
- 12 oz penne or rigatoni (about ¾ of a 1-lb box)
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 4 oz cream cheese, softened
- ½ cup sour cream
- 1 cup heavy cream or whole milk
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt & black pepper, to taste
- Fresh parsley, chopped (optional for garnish)
For the Crispy Topping
- ½ cup panko breadcrumbs
- 2 tablespoons melted butter
- 2 tablespoons grated Parmesan
Pro Tip: Want ultra creamy results? Use full-fat dairy and fresh-grated cheese. Pre-shredded stuff doesn’t melt quite as smoothly.
Step-by-Step Prep Guide
Let’s get everything ready before we bake. Here’s how to do it—no stress, no fancy equipment, just real good food.
Step 1: Cook the Pasta
Boil your pasta in salted water until al dente (that means firm to the bite). You want it just undercooked—it’ll finish cooking in the oven. Drain and set aside.
Step 2: Shred the Chicken
Pull the meat off the rotisserie chicken. Discard the skin and bones, and shred the meat using your hands or two forks. Super easy.
Step 3: Sauté the Onion & Garlic
In a large skillet, heat olive oil over medium heat. Toss in chopped onion and cook for about 3–4 minutes until soft. Add garlic and stir for another 30 seconds.
Step 4: Make It Creamy
Add cream cheese and sour cream to the pan. Let them melt into the onions, then slowly pour in the milk or cream. Stir until smooth. Sprinkle in the Italian seasoning, salt, and pepper.
Step 5: Add Chicken & Pasta
Stir the shredded chicken and pasta into your cheesy sauce. Add 1½ cups of the mozzarella and the ½ cup Parmesan. Stir until everything is coated and dreamy.
Bake It Up
Now comes the magic part—let’s bake this beauty until golden and bubbly.
Step 6: Transfer & Top
Pour the whole mixture into a greased 9×13-inch baking dish. Sprinkle the remaining mozzarella over the top.
In a small bowl, mix together your panko, melted butter, and 2 tbsp Parmesan. Sprinkle that buttery mix evenly over the top.
Step 7: Bake
Bake uncovered at 375°F (190°C) for about 20–25 minutes, until bubbly and golden brown.
Want that ultra-crispy topping? Pop it under the broiler for 2–3 minutes—just keep a close eye so it doesn’t burn.
How to Serve It
When it’s done, let it sit for 5 minutes (just to cool down slightly and set). Then dig in!
Serve it with:
- A simple green salad with lemon vinaigrette
- Garlic bread or crusty sourdough
- A side of roasted or steamed broccoli
Finish it off with a sprinkle of fresh parsley or basil if you’re feeling fancy.
Extra Tips & Variations
Want to level this up or tweak it to fit your vibe? Try these ideas:
- Add-ins: Sun-dried tomatoes, mushrooms, or baby spinach are all winners.
- Cheese swaps: Try Monterey Jack, Gruyère, or cheddar for a different twist.
- Make it spicy: Add red pepper flakes or diced jalapeños to the sauce.
- Gluten-free: Use gluten-free pasta and breadcrumbs.
- Low-carb option: Sub in cooked cauliflower florets for the pasta.
Final Thoughts: Why You’ll Make This Again and Again
There’s something about a pasta bake that just hits different. It’s nostalgic, cozy, and ridiculously easy—especially with rotisserie chicken doing half the work. This dish is perfect for leftovers, meal prepping, or feeding a hungry family on a busy weeknight.
Fun fact: Pasta bakes like this one are inspired by classic casseroles like chicken tetrazzini—but this version keeps it simple without sacrificing flavor.
So go ahead—grab that chicken, boil that pasta, and whip up a dinner that tastes like a hug. You’ve got this.
Let me know if you’d like this formatted for print or need a one-sheet version. Happy cooking!