Pin it
This dish is a cozy, cheesy spin on classic chicken soup. Grab some shredded rotisserie chicken, toss in your favorite pasta, and add plenty of rich tomato flavor. You'll get a creamy and bold bowl of goodness in just half an hour. Total crowd-pleaser, especially when it's chilly out.
Hearty Italian Classic
I can’t get enough of how this bowl takes familiar chicken parm flavors and turns them into something so snuggly and satisfying. You get juicy chicken, tangy tomatoes, gooey parmesan—every bite is packed with flavor. Plus, it’s quick to whip up, so it’s perfect for those evenings when you’re short on time but want something filling and tasty.
What You’ll Gather
- Broth: Chicken broth forms that tasty, sippable base.
- Cheese: Loads of parmesan make everything extra creamy.
- Pasta: Use penne or another shape you like, cooked so it’s got some bite.
- Tomatoes: Go for crushed San Marzano-style for that real Italian punch.
- Chicken: Rotisserie is easy, but any precooked chicken is good to go.
- Seasonings: Sprinkle in Italian herbs plus the usual salt and pepper to brighten things up.
Whip It Up
- Add Finishing Touches
- Top with chopped basil, a handful more parmesan, and set out crusty bread for scooping.
- Melt in Cheese
- Drop parmesan in bit by bit, stirring until it goes smooth and creamy. Taste and tweak salt or pepper if you like.
- Warm Up the Chicken
- Toss in your shredded chicken and give it a good mix. Let it warm up as the noodles finish cooking.
- Pasta Time
- Stir in the pasta and simmer until it’s just right. Don’t forget to stir here and there, so nothing sticks.
- Start the Base
- Get onions and garlic going in oil in a sturdy pot. Pour in chicken broth and crushed tomatoes, then mix it all together.
Make It Just Right
After lots of tries, I've picked up a few good hacks. Cooking in a thick-bottomed pot makes sure nothing gets burned and cooks everything nice and steady. Only cook the pasta till it's barely done since it keeps softening in the hot broth. Want it even thicker? Mix up a spoon of cornstarch with water and add it at the end with the cheese.
Pick the Right Chicken
If I’ve got rotisserie chicken handy, I’ll use that to save time, but you can add any kind you’ve already cooked—even leftover roast or some poached breasts. Dark or white meat both bring their own great flavor, so pick whichever you’ve got.
Stay Fresh
Pop leftovers in a sealed container in the fridge for up to four days. For best results, warm it gently on the stove, giving it a stir now and then. The noodles might get extra soft, but the flavor really gets better after a day or two, so leftovers are awesome.
Pin it
Frequently Asked Questions
- → Why is a heavy-bottomed pot recommended?
It spreads the heat better and keeps the soup from sticking to or burning at the bottom, especially when pasta is cooking.
- → How do I check if the pasta is ready?
When adding chicken, make sure the pasta is slightly firm (al dente), as it'll soften more in the hot soup.
- → Can I swap the pasta shape?
Yes, any medium pasta works! Just adjust their cooking time according to the packaging.
- → Why use store-bought rotisserie chicken?
It’s quick and flavorful. The pre-cooked, seasoned chicken speeds up the meal to just 30 minutes.
- → What goes well with this soup?
Serve it warm with crusty bread on the side. Fresh basil makes a great garnish too!