Easy Dinner Ideas With Rotisserie Chicken
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Low-Carb (variation mentioned)
Ingredients
Scale
- 1 Rotisserie chicken, shredded (about 3 cups of meat)
- 12 ounces Penne or Fusilli pasta
- 24 ounces Marinara sauce or Alfredo sauce
- 2 cups Mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 cups Fresh baby spinach
- 1 teaspoon Garlic powder
- 1 teaspoon Italian seasoning
- Fresh parsley for garnish
Instructions
- Start by preheating your oven to 375°F (190°C). While the oven warms up, bring a large pot of salted water to a boil. Cook your chosen pasta according to the package directions, but aim for “al dente” as it will finish cooking in the oven. While the pasta boils, remove the skin from the rotisserie chicken and shred the meat into bite-sized pieces using two forks or your hands. Grease a 9×13 inch baking dish with non-stick spray.
- Drain the pasta and return it to the pot. Add the shredded chicken, your sauce of choice, baby spinach, garlic powder, and Italian seasoning. Stir everything together until the spinach begins to wilt slightly from the heat of the pasta. Pour the mixture into your prepared baking dish. Spread it out evenly and top with a generous layer of mozzarella and parmesan cheese. Place the dish in the oven and bake for 15 to 20 minutes, or until the cheese is melted and bubbling at the edges.
- Remove the baking dish from the oven and let it sit for five minutes to allow the sauce to set. This prevents the meal from being too runny when you serve it. Sprinkle fresh chopped parsley over the top for a pop of color and freshness. Scoop large portions onto plates and serve immediately with a side of garlic bread or a simple green salad.