This oven baked 4-ingredient butter herb rotisserie chicken pasta is the kind of dish that shows up on a Sunday table and just feels like home. My aunt has made some version of this after church for as long as I can remember, and nobody ever leaves without going back for seconds. It uses simple pantry ingredients and a store-bought rotisserie chicken, so it comes together quickly but still tastes like you fussed. Everything bakes together in one casserole dish until the pasta is tender, the butter is bubbling, and the herbs perfume the whole kitchen.
Serve this buttery herb rotisserie chicken pasta straight from the oven in the same white casserole dish you baked it in, with a big serving spoon so everyone can help themselves. It pairs nicely with a simple green salad dressed with vinegar and olive oil, or some steamed green beans or broccoli for a little color on the plate. Warm dinner rolls or garlic bread are great for soaking up the extra buttery sauce. For adults, a chilled glass of white wine or iced tea works well, and for kids, milk or lemonade keeps it feeling like a cozy Sunday family meal.
Oven-Baked Butter Herb Rotisserie Chicken PastaServings: 6
Ingredients
12 oz dry penne pasta
3 cups shredded rotisserie chicken (skin removed, loosely packed)
1 cup (2 sticks) unsalted butter, cut into small cubes
3 Tbsp dried Italian herb blend (or a mix of dried basil, oregano, and parsley)
4 cups low-sodium chicken broth (for boiling pasta, optional but recommended)
1 Tbsp kosher salt (for pasta water)
1/2 tsp black pepper (optional, to taste)
Nonstick cooking spray or 1 Tbsp butter (for greasing the casserole dish)
Directions
Preheat your oven to 350°F (175°C). Lightly grease a white oval casserole dish with nonstick cooking spray or a bit of butter and set it aside.
Bring a large pot of water to a boil. Add the kosher salt, then stir in the penne pasta. Cook the pasta for 2–3 minutes LESS than the package directions for al dente, since it will finish cooking in the oven. If you have chicken broth on hand, you can use part or all broth instead of water for extra flavor.
While the pasta cooks, remove the skin from the rotisserie chicken and discard it. Shred the chicken into bite-size pieces with your fingers or two forks, measuring out about 3 cups. Set aside.
When the pasta is slightly undercooked, drain it well in a colander. Give it a gentle shake to remove as much water as you can so the sauce doesn’t get watery.
Transfer the drained pasta to the prepared casserole dish. Scatter the shredded rotisserie chicken evenly over the pasta so there’s chicken in every scoop.
Sprinkle the dried Italian herb blend evenly over the pasta and chicken. If using, add the black pepper. Toss everything gently right in the casserole dish to help distribute the herbs and chicken through the pasta.
Dot the top of the pasta and chicken mixture with the cubed butter, spacing the pieces out so they can melt down into all the nooks and crannies as it bakes.
Cover the casserole dish tightly with foil to keep the moisture in. Bake in the preheated oven for 20 minutes, until the butter is fully melted and the pasta is hot and steamy.
Carefully remove the foil, give the pasta a good stir to coat every piece in the melted butter and herbs, then return the dish to the oven uncovered for another 5–10 minutes. The top should look slightly golden in spots and the edges should be bubbling.
Remove the casserole from the oven and let it rest for about 5 minutes before serving. This helps the buttery sauce thicken slightly so it clings to the penne. Bring the whole dish to the table with a big serving spoon and let everyone scoop up the golden, buttery pasta and tender chicken. Expect people to go back for seconds—this is true Sunday comfort food.
Variations & Tips
For picky eaters, you can go lighter on the herbs or use only milder ones like dried parsley and basil. If your family likes a creamier version, stir in 1/2–1 cup of heavy cream or half-and-half when you mix the pasta and chicken, then bake as directed. To stretch the meal, add 1–2 cups of frozen peas or mixed vegetables (no need to thaw) when you toss everything together in the casserole dish. If you enjoy cheese, sprinkle 1–2 cups of shredded mozzarella or cheddar over the top before the final 5–10 minutes of baking so it melts and turns golden. For a slightly lighter dish, you can reduce the butter to 3/4 cup and add a splash of chicken broth to keep it moist. Whole wheat or high-protein pasta can be swapped in; just be sure to undercook it slightly so it doesn’t get mushy in the oven. FOOD SAFETY TIPS: Always start with a fully cooked rotisserie chicken that has been kept properly chilled if not used right away. If you bring the chicken home and won’t be cooking within 2 hours, remove the meat from the bones, cool it quickly, and refrigerate it in a covered container. Wash your hands, cutting board, and any utensils after handling the chicken to avoid cross-contamination. Leftover pasta should be cooled, covered, and refrigerated within 2 hours of baking and eaten within 3–4 days. Reheat leftovers until steaming hot all the way through before serving.
