Thank you so much!!! Good tips!!!

We didn’t test it that way but I think it would be fine, with some adjustments!

Depending on how long it needs to be in the chafing dish, you may want to cook the pasta to just under al dente (maybe 2 minutes shy?) to lessen the odds of it overcooking in the chafing dish. Be careful, too, not to overcook the chicken on the stovetop for that same reason.

You may also want to increase the amount of sauce you make by 1.5 or so – more sauce makes it less likely that the pasta will dry out as it sits in the dish. There will also be some reduction as the pasta sits in the chafing dish, so the additional sauce can help offset that.

Lastly, I would prepare everything as close to the time you intend to serve it as you can. Combine the warm pasta and warm sauce either in the chafing dish or just before putting the food in the chafing dish. Since it’s a cream sauce, stir the pasta every so often while it sits in the dish so the sauce doesn’t overheat, burn, or separate.

Since it contains both poultry and dairy, be mindful of the holding temperature and how long the dish sits out. Food safety is important!

Of course, all of this assumes you’ll be using typical home kitchen equipment rather than anything commercial, but regardless, I hope it helps! Please let us know how it turns out!

If the rotisserie chicken was seasoned or marinated in something with a strong opposing flavor, like salsa or taco seasoning, I wouldn’t use it here. Otherwise, it would be a great option!