Rotisserie Chicken and Greens Pasta
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- Salt and freshly ground black pepper
- 1pound rigatoni, penne rigate, penne or ziti
- 1small rotisserie chicken (about 1¾ pounds) or about 2½ cups shredded cooked chicken
- 3tablespoons unsalted butter
- 1medium yellow onion, thinly sliced (about 2 packed cups)
- 5large garlic cloves, finely chopped or grated
- 2teaspoons Dijon mustard
- 1cup chicken stock (see Tip)
- ½cup heavy cream (optional)
- 8 to 10ounces baby kale or spinach, or chopped chard or other cooking greens
- 1juicy lemon, zested then halved
- Parmesan, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
686 calories; 24 grams fat; 11 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 68 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 47 grams protein; 913 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Bring a large pot of water to a boil. Season generously with salt and cook the pasta until al dente, then drain pasta.
- Step 2
While the pasta is cooking, prep the chicken: Separate the skin from the meat and separate the meat from the bones; discard the bones and shred the meat into bite-size pieces. Season the chicken meat with 1½ teaspoons pepper and salt to taste. Gather the skin in a mound on a cutting board; slice it thinly then finely chop it and set aside.
- Step 3
Place a Dutch oven or large heavy pot over medium heat and add the butter. Once melted and bubbling, add onions, season with salt and pepper and cook, stirring and pressing often with a spatula or wooden spoon to help them cook down faster, until very soft, translucent and almost jammy with golden brown edges, about 10 minutes. Stir in the garlic and mustard and cook until very fragrant and softened, about 2 minutes.
- Step 4
Turn the heat up to high, add ¾ cup stock and the heavy cream (if using) and scrape up any browned bits on the bottom of the pot. Bring to a simmer, then stir in the pasta, seasoned chicken and the skin. In small handfuls, add the greens, stirring until wilted and tender. Turn off the heat, add the lemon zest and juice the lemon halves over the top; stir again. Add the remaining ¼ cup stock if more sauciness is desired.
- Step 5
Sprinkle with grated Parmesan. Serve immediately, with more pepper and salt to taste.
Tip
- If you don’t have chicken stock on hand, reserve 1 cup pasta cooking water before draining the pasta and use it instead.
Private Notes
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Cooking Notes
Diane Bowers
I made this and my conclusion is that it could be really tasty if everything that provides flavor was doubled: more onions, more garlic, a lot more mustard, two lemons. I also had to at least double the broth and the half n half. Either that or use half the pasta. It did benefit from all that good black pepper, and from the parmesan.
Judith Doyle
I wouldn’t discard the rotisserie chicken bones - simmer with vegetable trimmings, a Parmesan rind, shiitake stems - I save these bits in a bag in the freezer - and voila, your chicken stock.
Kellen
This needs to be seasoned aggressively to work. I bought a rotisserie chicken that was well seasoned so I held back, but the seasoning seemed to melt off of it once it hit the noodles. next time I am going to be more assertive with salt, garlic, pepper, and lemon.
Mimi
DELICIOUS! Using homemade leftover chicken, I chopped up the skin and crisped it in the toaster oven while I prepared this dish. I didn’t bother with the cream. I cooked the onions very slowly and much longer, adding broth at times. The sauce curdled at first, but everything came together. Lots of black pepper at the end. I think I might be the only person in America who doesn’t like purchased rotisserie chicken, and the idea that it comes with crispy skin is delusional.
Ron
I have an aversion to non crispy chicken skin, and rotisserie chicken skin is never crispy. Just tossing it into a saucy mix will make it even more yucky. No thanks!
Sabine
We loved this recipe! I added a bit of white wine once the onions were browned, then followed the recipe. When adding parm in the end I also ground a little chili flakes on top. So good!
Lisa
Love this! I have limited time to cook and am so sick of eating rotisserie chicken plain while standing in my kitchen. This recipe was actually approachable and totally transformed the chicken into a decadent and warming meal. The greens, lemon and mustard add nice depth to the creamy sauce. A keeper for sure!
Morgan
We made this last night (Friday) after a long week, and it was perfect. Warm, comforting and straightforward. We added more greens and pasta water than called for, but don’t expect this to be a super “saucy” pasta. Use the recipe as a guide, season to your liking, and you won’t be disappointed.
Allison
Nutmeg, the greens need nutmeg!
Rayn
This is my favorite kind of recipe, so simple but one I wouldn’t come up with on my own. I’ll admit that I didn’t press down the onions with a spatula, but the dish still came out great. Also, should I be cooking more with Dijon?? This recipe makes me thing yes.
Julie
I read the previous comments and doubled the mustard, pepper, more than doubled the broth and it was delicious. Used half & half instead of heavy cream.
kim
Any time I use rotisserie chicken for a soup or sauce I throw in a couple of the bones. Think- making chicken noodle soup. I feel it makes a difference even though its not cooking for a long time.
Martha
Since I have a rotisserie chicken, I have only to put all the scraps, bones skin and simmer for a bit et voila! Chicken broth
Ellen Schinderman
well they can't all be winners. I think for a different palate maybe? the chicken gets lost in the mustard and onions. won't make again.
Sally
In the absence of stock, throw in a chicken stock cube
Tom Weir
Great dish, not difficult to make. I used the rotisserie chicken, but next time I'll probably grill it nice and crispy. Added extra lemon, dijon, heavy cream. Added mushrooms, highly recommend! 10/10 will make again.
SF Home Chef
Good for easy weeknight but next time less pasta, more liquid, add red pepper flakes.
Chef Stu
Made per instructions, sub Alfredo for 1/2c of cream, salted water for pasta, home run! Of course like with any dish, try it before you serve it and make sure the seasoning is correct. Happy cooking!
Melodie
This was delicious! However I only used 1/2 pound of pasta. I like my pasta saucy! And I was quite liberal with the pepper. Next time , I’ll add some crushed red pepper flakes.
Newsformaggie
This was a hit with my family, including the 10-year-old. Added white wine after the onions. Added mushrooms too. And you just can’t add too many greens!
SusanKT
Thanks for the helpful advice to all cooking peeps who've contributed reviews. I grabbed several spices from the cupboard and threw them in, another dash of chicken broth here and there, and this recipe came out superbly. As a side note, I use Silk non-dairy heavy cream because I'm lactose intolerant, but still delicious.
abby
Use heavy cream or more broth to have a sauce. MORE SPINACH
Angela Gyetvan
This was more of an assembly project for me, as I already had the chicken (of course), pasta and some collards cooked. I caramelized the onions with a little Herbes de Provence then threw in some shiitake mushrooms that needed to be used. Added both stock & a little cream. Finished with lemon & some red pepper flakes. Took all of 20 min & was delicious. Thank you.
Tania
The dish is simple in taste. Expected something else..Needs more depth. Next time Will try to add some white wine with the stock and Parmesan. A pinch of nutmeg with the greens. The idea to use the rotisserie chicken is great
Cloudy Rae
This is definitely one of those simple recipes where the whole is greater than the sum of its parts. The lemon zest and juice truly make this a special dish, and a bit of cream helps bind everything together. My husband and a neighbor both gave it five stars!
janet
I made this as written, except I boiled my pasta in low sodium chicken broth (but omitted salt elsewhere). That added some flavor and we all enjoyed this.
Terry Campbell
Made it to the recipe with one minor change. Because some were not liking the idea of soggy skin, I fried the skin separately and garnished the pasta with the crispy skin. Loved it!
Annie
This is a recipe for someone who is new to the kitchen, and looking for advice on where to start. Otherwise it requires a lot of doctoring to make it taste good, and at that point you have invented your own dish. Not worth the trouble, but if inclined double everything except the pasta and maybe spinach/chicken. I roasted some canned artichokes hearts to put on top, and used two chicken breasts I roasted with salt/pepper/garlic powder. Add anything else you think might be tasty.
Karen L
Really not very good. Very little liquid to work with and I increased it. I doubled onions, garlic lemon and dijon which helped. Chicken turn into baby food shreds when stirring. I would not cook this again.
Jason
Added mustard greens and paprika to this for extra flavor and I highly recommend! Also, as others mentioned, be sure to liberally apply seasonings, as it does seem to leave the sauce quite a bit when you add the pasta.
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