rotisserie chicken and noodles recipe

Written ByJenny Smyth Posted on
rotisserie chicken and noodles recipe
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The Best rotisserie chicken and noodles recipe

I love a good rotisserie chicken and noodles recipe, and I’m not alone in my family. My kids can’t get enough of it, and it’s always a hit when we have family gatherings or just need a quick and easy meal.

The best part is that it’s incredibly easy to make – just cook the noodles according to the package, shred or chop up the rotisserie chicken, and combine everything in a big bowl. You can add some chopped veggies like carrots or peas if you like, but honestly, the simplicity of this recipe is part of its charm.

I also appreciate how healthy it is – with lean protein from the chicken and complex carbs from the noodles, this dish is a great way to keep everyone full without overloading on calories or unhealthy fats. Plus, you can customize it to your taste by adding your favorite seasonings or sauces.

My kids are particularly fond of the way the noodles soak up all the juices from the chicken, making each bite a flavorful one. As for me, I love how versatile this recipe is – whether we’re looking for a weeknight dinner or a special occasion meal, this rotisserie chicken and noodles recipe never fails to deliver.

Creamy Rotisserie Chicken and Noodles

Creamy Rotisserie Chicken and Noodles

4.9 from 1143 votes

This comforting dish combines tender rotisserie chicken with egg noodles in a rich, creamy sauce. It is a quick and satisfying meal that uses leftover chicken for a flavorful dinner.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Noodles and Chicken

12 oz egg noodles
2 cups shredded rotisserie chicken
2 tbsp butter
1 small onion, diced
2 cloves garlic, minced
2 tbsp all-purpose flour
2 cups chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp dried thyme
1/4 cup chopped fresh parsley

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil over high heat.
2Add the egg noodles and cook until al dente, about 6 to 8 minutes, then drain and set aside.
3In a large skillet, melt the butter over medium heat.
4Add the diced onion and cook until softened, about 3 to 4 minutes, then stir in the minced garlic and cook for 1 minute until fragrant.
5Sprinkle the flour over the onion mixture and stir constantly for 1 minute to form a roux.
6Gradually whisk in the chicken broth and heavy cream, then bring the sauce to a gentle simmer over medium heat, stirring often until thickened, about 3 to 5 minutes.
7Reduce the heat to low and stir in the shredded rotisserie chicken, Parmesan cheese, salt, black pepper, and dried thyme.
8Cook for 2 to 3 minutes until the chicken is heated through and the cheese is melted.
9Add the cooked egg noodles to the skillet and toss gently to coat with the sauce.
10Cook for 1 to 2 minutes until everything is well combined and hot.
11Garnish with fresh parsley before serving.

🔧Equipment

Large pot
Large skillet
Wooden spoon
Measuring cups and spoons
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 12g❤️Cholesterol: 110mg🧂Sodium: 780mg🌾Total Carbs: 40g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 25g

📝Notes

For a lighter version, substitute half-and-half for the heavy cream. You can also add frozen peas or steamed broccoli for extra vegetables.

Watch Video Of How Creamy Rotisserie Chicken and Noodles Works

One of my favorite things about this rotisserie chicken and noodles recipe is how easily it lends itself to reheating and serving ideas – whether we’re talking about taking leftovers for lunch tomorrow or whipping up a quick dinner tonight.

Simply reheat as needed (see above), then serve with some crusty bread on the side for sopping up all those juicy juices from the chicken.

If you want something more substantial, consider adding some steamed veggies or even some sautéed spinach alongside your cooked noodles.

❓ Frequently Asked Questions About Creamy Rotisserie Chicken and Noodles

Q1: What type of noodles should I use for this recipe?

For this recipe, you can use any type of noodle you like – long pasta like spaghetti or linguine work well, as do shorter shapes like penne or farfalle. If you’re looking for something a bit more substantial, try using thicker noodles like egg noodles or even shells. Just be sure to cook them according to the package instructions before combining them with the shredded chicken.

Q2: Can I use leftover chicken from last night’s dinner?

While it’s technically possible to use leftover chicken from last night’s dinner, I would recommend against it. Rotisserie chickens are designed to be used in their entirety within 24 hours of cooking – using leftover chicken from last night may not result in the same level of flavor and moisture as starting with a fresh bird.

Q3: What’s the best way to store leftover rotisserie chicken and noodles?

When storing leftover rotisserie chicken and noodles, be sure to keep them refrigerated at 40°F (4°C) or below within two hours of cooking. Transfer any leftovers to an airtight container and refrigerate for up to three days; if you plan on freezing any leftovers, make sure they’re stored in an airtight container in the freezer at 0°F (-18°C) or below for up to three months.

Q4: Can I make this recipe in advance?

This recipe is actually quite forgiving when it comes to advance preparation – you can cook the noodles ahead of time and store them in an airtight container until ready to assemble with the shredded chicken. However, keep in mind that cooking time may vary depending on how far ahead you prepare your ingredients.

Q5: How do I reheat leftover rotisserie chicken and noodles?

To reheat leftover rotisserie chicken and noodles, simply warm them up in the microwave or oven until heated through. You can also try reheating them on the stovetop by adding a bit more broth or water if needed – just be sure not to overcook your noodles!

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