This Rotisserie Chicken Pasta Bake is the epitome of cozy comfort food! Creamy, cheesy, and topped with golden breadcrumbs, it’s the perfect solution for weeknight dinners or when you’re feeding a crowd.
Using tender, flavorful rotisserie chicken makes this dish incredibly convenient while still tasting like it came straight out of Grandma’s kitchen. The cheesy sauce clings to every bite of pasta, while the crunchy topping adds just the right amount of texture.
Trust me, this pasta bake will have everyone coming back for seconds (and thirds!).
Ingredients
Here’s what you’ll need to whip up this dreamy pasta bake:
- 3 cups cooked rotisserie chicken, shredded
- 12 oz pasta (penne, rigatoni, or elbow macaroni work well)
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 ½ cups milk (whole milk is ideal)
- 1 cup chicken broth
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- ½ tsp smoked paprika
- Salt and pepper, to taste
- 1 cup panko breadcrumbs
- 2 tbsp olive oil
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
Let’s get cooking! This recipe is simple and so satisfying:
- Cook the pasta:
Boil the pasta in salted water until al dente according to package instructions. Drain and set aside. - Make the cheese sauce:
- In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes until it forms a paste (this is your roux).
- Gradually whisk in the milk and chicken broth, ensuring no lumps form.
- Cook for 4–5 minutes, stirring constantly, until the sauce thickens.
- Add the cheese:
Remove the sauce from the heat and stir in the cheddar, mozzarella, and Parmesan cheeses until melted. Season with garlic powder, smoked paprika, salt, and pepper. - Assemble the bake:
Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the cooked pasta, shredded rotisserie chicken, and cheese sauce. Mix until everything is evenly coated. Transfer to a greased 9×13-inch baking dish. - Make the topping:
In a small bowl, mix the panko breadcrumbs with olive oil. Sprinkle this mixture evenly over the top of the pasta. - Bake:
Place the dish in the oven and bake for 20–25 minutes, or until the topping is golden brown and the bake is bubbling around the edges. - Garnish and serve:
Remove from the oven and let cool for 5 minutes. Sprinkle with fresh parsley before serving for a pop of color and freshness.
Tweaks and Additions
Want to jazz things up? Here are some tasty variations and ideas to make this pasta bake your own:
- Veggie boost:
Add steamed broccoli, spinach, or sautéed mushrooms to sneak in some greens. - Spice it up:
Toss in some red pepper flakes or chopped jalapeños for a kick of heat. - Bacon lovers:
Crumble cooked bacon on top before baking for a smoky, savory twist. - Cheese swap:
Experiment with Gruyère, Gouda, or Monterey Jack for a different flavor profile. - Gluten-free:
Use gluten-free pasta and breadcrumbs to make this dish gluten-friendly.
This Rotisserie Chicken Pasta Bake is the ultimate crowd-pleaser—easy to prepare, endlessly customizable, and brimming with rich, cheesy goodness.
Perfect for busy weeknights, meal prepping, or a potluck hit, this recipe is bound to become a household favorite. Cozy up, dig in, and savor every creamy, crunchy bite!