Glossy sesame-ginger sauce clings to tender noodles, juicy rotisserie chicken, and crisp-tender broccoli in this fast, deeply savory pasta dinner. A sprinkle of green onions and sesame seeds gives every bowl a fresh crunch.
This is one of those pasta and rotisserie chicken recipes that turns a store-bought shortcut into a meal that feels exciting enough to put on the table any night of the week. The sauce comes together while the pasta cooks, so there is very little fuss and only one pot to wash.
It is sweet, salty, garlicky, and lightly tangy, with a gentle warmth from fresh ginger. I like spaghetti here because it catches plenty of sauce, but the method is flexible enough for whatever long pasta is in the pantry.
Why You’ll Love This Recipe
- Fast and practical: Rotisserie chicken eliminates raw-chicken prep and helps dinner land on the table in about 30 minutes.
- Big flavor from pantry staples: Soy sauce, honey, rice vinegar, garlic, and ginger make a balanced sauce without a bottled stir-fry sauce.
- Great texture: Slippery noodles, tender chicken, and snappy broccoli make each bite more interesting.
- Easy to adapt: Change the pasta, vegetables, or protein to use what you have.
Ingredient Notes
- Rotisserie chicken: Use about 3 cups of shredded or bite-size chopped meat. Both light and dark meat work; remove the skin so the sauce stays silky rather than greasy.
- Spaghetti: Spaghetti, linguine, or fettuccine are especially nice with this sauce. Rice noodles can work too, but cook them according to their package directions.
- Broccoli: Small florets cook quickly in the pasta pot. Sugar snap peas or thinly sliced bell pepper are good swaps.
- Low-sodium soy sauce: It provides the savory backbone while giving you better control over salt. Tamari makes the dish gluten-free when paired with gluten-free pasta.
- Honey and brown sugar: The small amount of sweetness rounds out the vinegar and soy sauce. Maple syrup may replace the honey.
- Fresh ginger and garlic: These are worth using when possible because they bring a bright, fragrant bite. In a pinch, use 1/2 teaspoon each ground ginger and garlic powder.
- Cornstarch: It thickens the sauce quickly so it coats the noodles instead of pooling at the bottom of the bowl.
Sesame Ginger Rotisserie Chicken Pasta
Yield: 4 servings | Prep time: 15 minutes | Cook time: 15 minutes
Ingredients
- 12 ounces spaghetti or linguine
- 3 cups small broccoli florets
- 1 tablespoon olive oil
- 3 cups shredded rotisserie chicken, skin removed
- 1/4 cup low-sodium soy sauce or tamari
- 1/4 cup water, plus reserved pasta water as needed
- 2 tablespoons honey
- 1 1/2 tablespoons packed light brown sugar
- 1 tablespoon rice vinegar
- 1/4 teaspoon toasted sesame oil
- 2 teaspoons finely grated fresh ginger
- 2 teaspoons minced garlic, about 2 cloves
- 2 teaspoons cornstarch
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds, optional
Instructions
- Bring a large pot of well-salted water to a boil. Cook the spaghetti until just al dente according to the package timing. Add the broccoli during the final 2 minutes so it becomes bright green and tender-crisp. Before draining, reserve 1 cup of the starchy cooking water; then drain the pasta and broccoli.
- While the pasta cooks, whisk the soy sauce, 1/4 cup water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic, and cornstarch in a small bowl. Whisking the cornstarch into cold liquid first prevents little lumps from forming in the skillet.
- Heat the olive oil in a large skillet over medium-high heat. Add the rotisserie chicken and cook for 2 to 3 minutes, tossing occasionally, until it is hot and a few edges are lightly golden.
- Whisk the sauce once more, then pour it into the skillet with the chicken. Cook and stir for 1 to 2 minutes, until the sauce bubbles, turns glossy, and thickens enough to coat the chicken.
- Add the drained spaghetti and broccoli to the skillet. Toss with tongs until everything is coated. Add reserved pasta water, 1 tablespoon at a time, if the noodles seem dry or the sauce tightens too much.
- Take the skillet off the heat and fold in most of the green onions. Divide among bowls and finish with the remaining green onions and sesame seeds, if using. Serve while the noodles are hot and glossy.
Tips & Variations
- Keep the pasta slightly firm: Al dente noodles finish absorbing sauce in the skillet. Overcooked pasta can turn soft by the time everything is tossed together.
- Use pasta water gradually: Its starch helps emulsify the sauce, making it cling to the noodles. Add only a little at a time so the flavor does not become diluted.
- Add heat if you enjoy spice: Stir 1 to 2 teaspoons of chili crisp or sambal oelek into the sauce. The heat cuts through the sweet-savory glaze nicely.
- Try another vegetable: Edamame, shredded carrots, snap peas, or sautéed mushrooms all fit the sesame-ginger flavors. Use quick-cooking vegetables so the meal stays speedy.
Serving and Storage
Serve this rotisserie chicken pasta with cucumber salad, orange wedges, or a simple plate of sliced bell peppers for something cool and crisp alongside the warm noodles. A drizzle of chili crisp at the table is lovely for anyone who wants extra heat.
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of water, then toss until hot. The added moisture loosens the sauce without making the noodles oily. A microwave works too: cover loosely and heat in short bursts, stirring between each one.
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Frequently Asked Questions
Can I use leftover cooked chicken instead of rotisserie chicken?
Yes. Use the same amount of shredded or chopped cooked chicken. Warm it just until heated through in the skillet; cooking it too long can make already-cooked chicken dry.
Can I make this pasta and rotisserie chicken recipe gluten-free?
Absolutely. Choose gluten-free spaghetti and use tamari or certified gluten-free soy sauce. Check any chili crisp or other garnish as well, since brands vary.
What can I use instead of broccoli?
Snap peas, asparagus cut into short pieces, edamame, or thin bell pepper strips are easy choices. Add vegetables according to how long they need to become tender, keeping some crispness for contrast.
Can I make the sauce ahead?
Yes. Whisk the sauce up to 2 days ahead and refrigerate it in a sealed jar. Shake or whisk it again before adding it to the hot skillet because the cornstarch settles as it sits.