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Rotisserie Chicken Pasta

Rotisserie Chicken Pasta

The pasta keeps well in the fridge overnight and can be served chilled or at room temperature. It is perfect for packed lunches and meal prep. You can also double up the recipe for serve 4-6 persons.


  • 150g macaroni or spiral pasta
  • 1 tbsp salt for cooking macaroni
  • 1 rotisserie chicken breast skin & bone discarded
  • 100g cherry tomatoes halved
  • 3 tbsp chopped parsley (or spring onions, coriander)
  • 1/4 small red onion or 4 shallots sliced thinly
  • 3 hot chilli# sliced thinly; to taste
  • 2 tsp low sodium soy sauce
  • 1 tbsp sesame oil
  • 1/2 tsp lemon juice
  • 1/8 tsp garlic salt
  • freshly cracked black pepper

# use chilli padi (bird’s eye chilli), serrano pepper or jalapeno, depending on the availability in your area.


  1. Cook pasta. Add 1/2 tbsp salt to a pot of water. When the water is boiling, add macaroni and cook according to package instructions, taking off about 2-3 minutes for al dente. Drain pasta and set aside. Reserve a small cup of pasta water, drain the pasta and set aside.
  2. Shred chicken breast thinly while the macaroni is cooking.
  3. Assemble and toss the pasta. In a large salad bowl, add cooked macaroni, shredded chicken, and the rest of the ingredients. Toss the pasta, adding about 1-2 tbsp pasta water, to bind everything together. Season to taste. This rotisserie chicken pasta can be served at room temperature or chilled.
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2 comments on “Rotisserie Chicken Pasta”

  1. This is SO appetizing! I like to use leftover roasted chicken to make salads too. This is for sure a must try.

  2. Same here! That’s how a lazy person eats AND cooks – have the drumsticks & wings for lunch/dinner, and reserve the chicken breast as leftovers for other dishes.

    I like the Asian-twist on this chicken pasta, using red chili and shallots and the soy-sauce, sesame oil dressing.

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