Recipes With Costco Rotisserie Chicken

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. You just battled the Costco crowds, wrestled that legendary $4.99 rotisserie chicken into your cart (a true victory, if you ask me), and now it’s sitting there, glowing with potential. But what to do with it besides just… eat it with your hands over the sink? (No judgment, we’ve all been there.)

Why This Recipe is Awesome

Because you’re about to whip up something that tastes like you spent an hour slaving away, but actually took you like, 20 minutes. Seriously! We’re talking Speedy Creamy Pesto Chicken Pasta, and it’s a game-changer. It’s idiot-proof, even I didn’t mess it up. Plus, you get to feel all fancy without, you know, actually being fancy. It’s the ultimate weeknight hack for when your stomach says “restaurant quality” but your energy levels scream “nap time.” No raw chicken drama, no complicated steps, just pure, unadulterated deliciousness.

Ingredients You’ll Need

Get ready for a short list, because we’re all about efficiency here:

• 1 Costco Rotisserie Chicken: Our golden hero! Shredded, skin removed.
• 1 lb Pasta: Any short-cut pasta works great – penne, fusilli, farfalle. Use whatever’s lurking in your pantry.
• 1/2 cup Heavy Cream: Because sometimes your arteries need a hug.
• 1/2 cup Pesto: Store-bought is your BFF here. Basil pesto, specifically.
• 1/2 cup Sun-Dried Tomatoes: Jarred, oil-packed, drained. The fancy bit, don’t tell anyone it was easy.
• 2-3 cloves Garlic: Minced. Measure with your heart, not a spoon.
• 2 cups Fresh Spinach: For that “I’m being healthy” vibe. It wilts down to nothing, don’t worry.
• 1/2 cup Parmesan Cheese: Grated, plus more for serving. For sprinkling like fairy dust.
• Salt & Black Pepper: To taste, because bland food is a tragedy.
• 1 tbsp Olive Oil: Just a smidge.

Step-by-Step Instructions

1. Pasta Party Prep: Get a big pot of salted water boiling. Cook your pasta according to package directions until al dente. Don’t overcook it! We want a little bite. Drain, reserving about 1/2 cup of pasta water (it’s liquid gold, trust me).
2. Chicken & Garlic Sauté: While the pasta’s doing its thing, heat the olive oil in a large skillet or Dutch oven over medium heat. Toss in your minced garlic and cook for about 1 minute until fragrant. Don’t let it burn, unless you like bitter garlic (you don’t).
3. Creamy Dreamy Base: Add the shredded rotisserie chicken and sun-dried tomatoes to the skillet. Give it a quick stir. Pour in the heavy cream and pesto. Stir it all up until everything is happy and combined. Let it simmer gently for 2-3 minutes to warm through.
4. Spinach & Cheese Power-Up: Now, add the fresh spinach to the skillet. It might look like a mountain, but it’ll magically shrink. Stir until it wilts down, about 1-2 minutes. Stir in the Parmesan cheese until it melts into the sauce. Season with salt and pepper.
5. Combine & Conquer: Add your drained pasta to the skillet with the sauce. Toss everything together until the pasta is coated in that glorious creamy pesto goodness. If the sauce seems a bit too thick, add a splash or two of that reserved pasta water until it reaches your desired consistency.
6. Serve It Up: Divide into bowls, sprinkle with more Parmesan (duh!), and maybe a little extra black pepper. Boom! Dinner is served.

Common Mistakes to Avoid

• Boiling the Pasta to Mush: We’re making dinner, not baby food. Al dente is your friend!
• Forgetting the Reserved Pasta Water: That starchy water helps bind the sauce and thin it out without diluting the flavor. Rookie mistake if you dump it all.
• Burning the Garlic: A tragic offense. Keep an eye on it; it goes from fragrant to foul really fast.
• Skipping the Seasoning: Salt and pepper are non-negotiable. Taste your food!
• Thinking You Don’t Need the Cream: Well, you *could*… but then it wouldn’t be “creamy” pesto pasta, would it? Embrace the indulgence!

Alternatives & Substitutions

Listen, this recipe is super flexible. You’re the boss of your kitchen!

• No Sun-Dried Tomatoes? No prob! Try chopped roasted red peppers, cherry tomatoes (fresh or roasted), or even a handful of chopped artichoke hearts for a different tangy kick.
• Not a Pesto Fan? (Who ARE you? Kidding!) You could swap the pesto for a different sauce. A simple tomato sauce, or even a lemon-garlic butter sauce, would work. But the pesto really shines here, IMO.
• Want More Veggies? Sauté some sliced mushrooms, zucchini, or bell peppers with the garlic in step 2. The more the merrier!
• Dairy-Free? You can try oat milk or cashew cream instead of heavy cream, and nutritional yeast for Parmesan. Just know the flavor profile will shift a bit.

FAQ (Frequently Asked Questions)

• Can I use light cream instead of heavy cream? Well, technically yes, but why hurt your soul like that? It won’t be as rich or creamy, obviously. Live a little!
• How long will leftovers last? In an airtight container in the fridge, about 3-4 days. It heats up pretty well in the microwave, too.
• What kind of pasta is best? Honestly, whatever you like! Penne, fusilli, rotini, farfalle are all great. Linguine or spaghetti works too if you’re feeling twirly.
• Can I make this vegetarian? Absolutely! Just skip the chicken and maybe add some chickpeas, white beans, or sautéed mushrooms for extra bulk.
• Is this kid-friendly? Generally, yes! Pesto is often a hit. If your kids are picky about sun-dried tomatoes, you can chop them extra fine or omit them from their portion.
• I don’t have fresh spinach. Frozen okay? Yes, but make sure you thaw it and squeeze out *all* the excess water first. Otherwise, your sauce will be watery and sad.

Final Thoughts

See? I told you it was easy! You just took that humble, yet mighty, Costco rotisserie chicken and turned it into a culinary masterpiece. Okay, maybe not a masterpiece, but definitely a damn delicious, impressive meal that screams “I know what I’m doing in the kitchen.” Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!