Rotisserie Chicken and Greens Pasta Recipe (2024)

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.

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.

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.

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.

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!

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!

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!

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.

Nutmeg, the greens need nutmeg!

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.

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.

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.

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.

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

In the absence of stock, throw in a chicken stock cube

Great use of leftover rotisserie chicken. Deglazed pan with white wine. 1 T of dijon, 1/2 to 1 tsp of Herbes de Provence. 1 c of cream, 1/8 tsp of red pepper flakes, generous black pepper. Used half the pasta and half a rotisserie chicken. Served pasta separately. Parm on the side.

i would 4x the amount of broth/pasta water if using a full pound of rigatoni. though generally, would not make again.

Made this for the second time tonight and tweaked a little more based on comments. Half the pasta, lots of black pepper, plus some white pepper and red pepper flakes. A splash of sherry to deglaze the pan with the onions before adding the broth and cream. Used pasta water to help make it a little saucier and added Parmesan to the pan in addition to when serving. Less greens (we were having a salad too). Fried up the chicken skin in a small skillet and put it on the top when serving.

Also: We eat fairly large servings of pasta, and this easily made 6 for us. It's good as leftovers.

I doubled the garlic, mustard, stock (aggressively cooked it down), lemon & mustard, used a large onion & added red pepper flakes & white wine to the sauce. With those adjustments, I found this quite good but thought it could use more depth, maybe from browning or caramelizing the onions or adding more garlic. (My partner found it too lemony; I did not.)Tip: Add the kale BEFORE the pasta. My pot was very full, so wilting the greens was tricky & took a while — luckily didn't overcook the pasta.

I added way more Dijon than is called for. I also added lots of Greek yogurt instead of heavy cream. I threw some mushrooms into the sauté. I was happy enough with the end result.

Made this tonight, more or less following the recipe: added some mustard and red pepper flakes and mushrooms. nixed the chicken skin. subbed a bit of sherry vinegar for the lemon juice. Good recipe. I’m not sure that I would go out of my way to make it again, but if I had a bit of leftover chicken, some greens that needed to be used up, and a glug of cream, I’d probably make it.

Based on what many said, I doubled the mustard, lemon, S&P, didn't have a whole rotisserie chicken, so added a can of chickpeas and its juice (unsalted) in place of cream. Used a whole bunch of parsley for greens because that's all I had...still turned out great.

Depends on your chicken. Some rotisserie birds are already quite salty. That said, Rotisserie chicken is a wonderful starting point and there should be more recipes calling for it. Added to stir-fried veggies and rice it's a great meal.

I am going to ditto another comment: onions, garlic, mustard, lemon, broth and cream (I used 1/2 & 1/2 since I had on hand) need to be double for 1 lb of pasta and a whole rotisserie chicken. Be generous with parmesan also. Notwithstanding, it was very good (a little dry) and could be much, much better with doubling everything but pasta and chicken.

Too much lemon for us. I used 1/2 the pasta but the full sauce and it was enough. I can’t imagine a full box of pasta for this. It was just ok. I won’t be making again.

Just tried this and it's really good! I substituted heavy cream for whole milk along with adding extra Dijon mustard, chicken broth, and garlic. The lemon and Parmesan really pull everything together : ) I think I might add pepper flakes and mushrooms next time

Adding sundried tomatoes made it a 10/10 weeknight meal!

Great recipe. I added a tsp. of Penzy's Florida Seasoned Pepper to the onions, as well as a small amount of diced chicken skin when I sautéed them-- why wait to season onions? Next time I'll use salted butter. The lemon zest and juice makes the whole dish shine! Great weeknight recipe.

Half the pasta