If you have 30 minutes, you have time to get this Shredded Chicken Pasta on the table for dinner (with minimal effort)! This one pan dinner recipe is made with rotisserie chicken to keep things simple, plus it's packed with flavor from cajun seasoning, garlic, and crushed tomatoes. Finish it off with some cream and parmesan to give it the comfort food vibes every pasta deserves.
This quick and easy meal is whole-family approved with an easy breezy cleanup. We even include suggestions for sides and tips to make your leftovers just as tasty as the first night!
We love rotisserie chicken recipes for busy weeknights! It's so easy to grab from the store and takes out half the work of cooking dinner.
For more recipes with rotisserie, try these Shredded Chicken Parmesan Sandwiches, these Easy Chicken Tinga Tacos, or these baked Crunchy Chicken Tacos!
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Why this recipe is worth making
- Dinner will be served in just 30 minutes! It's totally doable after a long day.
- You make it all in one pan which means minimal dishes!
- No need to deal with raw meat - yay!
- The flavor from the cajun seasoning adds a really delicious spin! It's refreshing to have a flavorful pasta that doesn't rely on Italian seasoning... again.
- The whole family will actually look forward to eating it! Plus it's filling and comforting.
Ingredients for pasta with shredded chicken
If you're anything like us, these are staple ingredients you probably have laying around your fridge and pantry already! Below are a few suggestions for choosing the best brands or products.
- Olive oil: You can also substitute with avocado oil.
- Onion: Yellow, white, or sweet onion all work well in this recipe.
- Fresh garlic: I buy mine minced already, or you can mince it fresh.
- Cajun seasoning: We mostly use Tony Chachere's brand (not the one picture and not an ad, just genuinely our favorite). You can also find this at Walmart.
- More seasonings. You will also need dried thyme, kosher salt, and ground black pepper.
- Crushed tomatoes: We love the Cento brand but any brand will work great.
- Chicken broth: You can substitute this with hot water and bouillon. I don't suggest using plain water because this really adds flavor.
- Heavy cream: Also called heavy whipping cream, this *makes* the creamy sauce. You can use half n half instead, but just know that it will be less creamy and the sauce will be a bit looser.
- Pasta: Any tubular shaped noodle works great. You can use penne, rigatoni, ziti, or even fusilli. We have not tested this recipe with whole wheat pasta, but it will not likely work without modifications to the liquid amounts and cooking time.
- Rotisserie chicken: The cheapest place to buy a large rotisserie is Sam's Club or Costco.
- Parmesan cheese: We typically use a block of cheese that we shred on either the small or large size of a standard box cheese grater. Pre-grated cheese from the store will also work as long as it's real cheese (not the powdered kind).
Helpful kitchen tools
How to make shredded chicken pasta
This recipe can be made in a dutch oven or large pot with equal success. A large skillet is not usually deep enough to hold the simmering sauce without spilling.
Start by heating your pan over medium high heat, then add the oil. Once it is hot, add the onion and saute until it is translucent, about 3-4 minutes.
Add the minced garlic and all of the dry seasonings to the onion. Cook this mixture for about 30 seconds, stirring the whole time. Cooking your spices like this is called "blooming" and really allows more flavor to be released.
Next pour in the crushed tomatoes and cook the mixture for another 30 seconds, stirring well.
Next, add the chicken broth, heavy cream, and uncooked pasta. Turn the heat to high and let it come to a boil.
Once it is boiling, cover the pot and reduce the heat until it is simmering (for my oven that is low heat, but your burner may be a bit different). Simmer like this for 15 minutes.
At this point, remove the lid and add the chicken. Stir well and continue simmering uncovered for about 5 minutes, until the the meat is warmed through and the pasta is al dente (tender but with a slight chewiness).
Remove the pot from the stove and add the parmesan cheese. Don't worry if the sauce is a little loose at this point - it will thicken up as it cools!
Serve warm with extra parm or fresh thyme as garnishes!
Prep ahead instructions
If you want to make this an even faster dinner, shred the meat ahead of time. You can store it shredded in the fridge for 2-3 days or in the freezer for 2-3 months. Thaw it completely before using.
You can also chop the onion and shred the parmesan cheese, then store those in separate containers in the fridge for 2-3 days. This way there is no chopping left when it's time to make dinner!
Sides to serve with this
We usually opt for a bagged salad from Sam's Club and a loaf of fresh bread from our local store so that the whole meal is still very quick and easy. If you want to serve this with homemade sides, here are a few ideas:
- Garlic Parmesan Dinner Rolls (with frozen Rhodes Rolls)
- Garlic Rosemary Focaccia Bread
- Simple garlic bread
- Italian Chopped Salad
- A simple green salad with Hot Honey Dressing
- Garlic Parmesan Roasted Carrots
- Green Beans Almondine
- Oven Roasted Broccoli
Reheating instructions
There are two keys to helping this dish reheat perfectly. First, make sure not to overcook the noodles when you are first making it. You really want the noodles to have a bit of chew. If they are already very soft when you reheat them, they will start to get mushy.
Secondly, add just a splash of heavy cream or half and half when you warm up the leftovers in the microwave or on the stove over medium low heat. This will help restore the creaminess! You can also add fresh parmesan cheese or thyme for another pop of fresh flavor.
FAQs
If stored in an airtight container, this should last 3-5 days in the refrigerator.
There is no difference! Both terms refer to the same thing, which is tender, fully-cooked chicken that has been pulled apart into pieces. You can shred it with two forks, tongs, or your hands!
No, cooked noodles do not freeze well. However you can freeze the pulled rotisserie chicken for 1-3 months ahead of time if needed, then just thaw before making the pasta.
You can cook raw chicken breasts or chicken thighs on your own and shred them, then add them to the recipe as called for. The beauty of rotisserie is that it's faster, easier, and less mess!
Tips & tricks for success
- Shred the rotisserie chicken while its warm to make the job twice as fast and easy.
- During the last 5 minutes of cooking time, if you notice the pot is getting a little bit dry you can add an additional ¼ - ½ cup of broth.
- For an extra quick meal, buy the chicken already shredded! Several grocery stores offer this now.
More one pot pasta recipes
Looking for other recipes like this? Try these:
This post was photographed by Rhadonda Sedgwick.
Recipe
One Pot Shredded Chicken Pasta (w/ Rotisserie Chicken)
Equipment
Ingredients
- 1 tablespoon olive oil
- ½ medium onion diced (about 1 cup)
- 1 tablespoon garlic minced
- 2 teaspoon cajun seasoning like Tony Chachere's brand
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon ground pepper
- 1 (28 ounce) can crushed tomatoes
- 4 cups chicken broth plus more if needed
- ½ cup heavy cream
- 1 lb tubular pasta like penne, ziti, etc
- 3 cups rotisserie chicken shredded
- ½ - 1 cup parmesan cheese about ½ - 1 ounce
Instructions
- Heat a large pot or dutch oven over medium high heat, then add the oil. Once it is hot, add the onion and saute until it is translucent, about 3-4 minutes.1 tablespoon olive oil, ½ medium onion
- Add the minced garlic, cajun seasoning, dried thyme, kosher salt, and pepper.. Cook for 30 seconds, stirring constantly.1 tablespoon garlic, 2 teaspoon cajun seasoning , 1 teaspoon dried thyme, 1 teaspoon kosher salt, ½ teaspoon ground pepper
- Pour in the crushed tomatoes and cook the mixture for another 30 seconds, stirring well.1 (28 ounce) can crushed tomatoes
- Add the chicken broth, heavy cream, and uncooked pasta. Turn the heat to high and bring to a boil. Once it is boiling, cover the pot and reduce the heat until it is simmering (for my oven that is low heat, but your burner may be a bit different). Simmer for 15 minutes.4 cups chicken broth, ½ cup heavy cream, 1 lb tubular pasta
- After 15 minutes, remove the lid and add the chicken. Stir well and continue simmering uncovered for about 5 minutes, until the chicken is warmed through and the pasta is al dente (tender but with a slight chewiness).3 cups rotisserie chicken
- Remove the pot from the stove and add the parmesan cheese to taste (I go for the whole 1 cup, but use as much as you like for flavor). The sauce may be a little loose at this point, but it will thicken up as it cools. Serve warm with extra parm or fresh thyme on top.½ - 1 cup parmesan cheese
Notes
- Shred the rotisserie chicken while its warm to make the job twice as fast and easy.
- During the last 5 minutes of cooking time, if you notice the pot is getting a little bit dry you can add an additional ¼ - ½ cup of broth.
- For an extra quick meal, buy the chicken already shredded! Several grocery stores offer this now.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Rhadonda Sedgwick says
Delicious, simple recipe! Will totally make again!
Danielle says
So great to hear! And thank you for making it look so yummy!
Danielle says
This recipe is perfect for those nights when you just need something quick and easy to make.