If you are craving a cozy pasta dinner that feels a little indulgent but still comes together fast, this Creamy Chicken Pasta checks every box. It is rich, garlicky, and loaded with tender rotisserie chicken, all wrapped in a silky Parmesan cream sauce. If you love comforting pasta recipes, you might also want to try our Asiago Chicken and Gnocchi for another creamy, crowd pleasing option.
Why You’ll Love This Recipe
This recipe leans on simple ingredients but delivers big flavor. Butter and garlic create the base, flour builds structure, and a combination of chicken broth and heavy cream forms a smooth, velvety sauce. Freshly shredded Parmesan melts right in, giving the sauce a nutty, salty depth that coats every strand of linguini.
Why Rotisserie Chicken Works So Well
Using rotisserie chicken keeps this recipe weeknight friendly without sacrificing flavor. The chicken is already seasoned and cooked, which adds depth to the finished dish and saves valuable time. It also absorbs the creamy sauce beautifully, making every bite balanced with pasta, chicken, and Parmesan. If you have leftover grilled or roasted chicken, that works too. Just make sure it is diced into bite sized pieces so it distributes evenly throughout the pasta.
How to Get the Perfect Creamy Sauce
The key to a smooth sauce is patience and steady whisking. After cooking the butter and garlic, the flour needs a minute or two to cook out its raw taste. When adding the chicken broth and cream, pour slowly and whisk constantly to avoid lumps. Reserved pasta water is the finishing touch. The starch in the water helps emulsify the sauce and cling to the noodles. Add it gradually until the sauce is glossy and coats the linguini without feeling heavy. You may not need the full cup, so add it a little at a time.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools. When reheating, add a splash of milk, cream, or chicken broth to loosen it up and warm gently over low heat, stirring often. Freezing is not recommended for cream based sauces, as the texture can separate once thawed.
Creamy Chicken Pasta
Ingredients
- 8 ounces linguini
- ¼ cup (½ stick / 57 grams) unsalted butter
- 2 teaspoons garlic, minced
- ¼ cup all-purpose flour
- 1 ½ cups chicken broth
- 1 cup heavy whipping cream
- ½ cup Parmesan cheese, freshly shredded (plus more for garnish)
- 2 cups rotisserie chicken, shredded and diced
- Kosher salt, to taste
- black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the linguini and cook until al dente according to package directions. Before draining, carefully reserve 1 cup of the pasta water. Drain the pasta and set aside.
- While the pasta cooks, place a large nonstick skillet over medium heat. Add the butter and allow it to melt completely.
- Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute. Do not let it brown.
- Sprinkle in the flour and whisk continuously for 1 to 2 minutes, until lightly golden and smooth.
- Slowly pour in the chicken broth while whisking constantly to prevent lumps. Once smooth, slowly whisk in the heavy whipping cream. Continue cooking, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
- Reduce the heat to low and stir in the Parmesan cheese until completely melted and smooth.
- Add the cooked linguini and chicken to the skillet. Toss gently to coat evenly in the sauce.
- Add the reserved pasta water, a little at a time, stirring after each addition, until the sauce reaches your desired consistency. Let everything simmer together for 3 to 5 minutes, or until the chicken is heated through and the pasta is fully coated.
- Season with salt and pepper to taste.
- Sprinkle with chopped parsley and additional freshly shredded Parmesan cheese just before serving.
This recipe was inspired by Creamy Chicken Pasta on iamhomesteader.com
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