Rotisserie Chicken Pasta Bake

This Rotisserie Chicken Pasta Bake is a quick and comforting dinner made with tender shredded chicken, pasta, and melted cheese. Using pre-cooked rotisserie chicken saves time while keeping the dish flavorful and satisfying. It’s perfect for busy weeknights when you need something warm and hearty without extra effort. Simple ingredients come together to create a creamy, cheesy meal the whole family will enjoy.

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Prep Time 10

Cook Time 20

Total Time 35

Servings: 4 people

Course: dinner

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

2 cups Cooked pasta Penne or rotini
2 cups Shredded rotisserie chicken Skin removed
1.5 cups Marinara or Alfredo sauce Your choice
1 cup Mozzarella cheese Shredded
0.5 teaspoon Garlic powder
0.5 teaspoon Italian seasoning
Salt and pepper To taste
2 tablespoons Parmesan cheese Optional

Equipment

1 19x9-inch Baking Dish Lightly greased
1 Large mixing bowl For combining ingredients
1 Measuring Cups/Spoons For accuracy
1 Oven Preheated to 375°F

Method

Preheat oven to 375°F (190°C) and lightly grease a 9x9-inch baking dish.
In a large bowl, combine cooked pasta, shredded chicken, sauce, garlic powder, Italian seasoning, salt, and pepper.
Transfer mixture into the baking dish and spread evenly.
Sprinkle mozzarella and parmesan cheese on top.
Bake for 20 minutes until cheese is melted and bubbly.
Let rest for 5 minutes before serving.

Notes

You can use either marinara for a classic tomato flavor or Alfredo sauce for a creamier version.
Remove the skin from the rotisserie chicken to reduce excess fat.
Add vegetables like spinach, mushrooms, or bell peppers for extra texture and nutrition.
If the pasta bake looks dry before baking, stir in 2–3 tablespoons of milk or broth.
Store leftovers in an airtight container in the refrigerator for up to 4 days.