Green Pasta with Chicken
This comforting pasta dish turns a store-bought rotisserie chicken into a rich, flavorful dinner in under 30 minutes. Baby greens melt into a buttery onion-garlic base, while lemon and optional cream bring brightness and richness. The result: a wholesome, satisfying pasta that feels both fresh and indulgent.
Ingredients
Serves: 4 to 6
- Salt and freshly ground black pepper
- 1 lb rigatoni, penne, or ziti
- 1 small rotisserie chicken (about 1¾ lbs) or 2½ cups shredded cooked chicken
- 3 tbsp unsalted butter
- 1 medium yellow onion, thinly sliced (about 2 cups)
- 5 large garlic cloves, finely chopped or grated
- 2 tsp Dijon mustard
- 1 cup chicken stock (or reserved pasta water)
- ½ cup heavy cream (optional, but recommended)
- 8–10 oz baby kale, spinach, chard, or other soft greens
- 1 juicy lemon (zest and juice)
- Grated Parmesan, for serving
Instructions
-
Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain and set aside. -
Prep the Chicken
Remove and discard the bones. Shred the meat into bite-sized pieces and season with salt and 1½ tsp black pepper. Thinly slice and finely chop the skin; set aside. -
Build the Base
Melt butter in a Dutch oven or heavy pot over medium heat. Add sliced onions, season with salt and pepper, and cook, stirring frequently, until deeply softened and golden at the edges—about 10 minutes. Add garlic and mustard; cook for 2 more minutes until fragrant. -
Make the Sauce
Increase heat to high. Pour in ¾ cup chicken stock and the cream (if using), scraping the bottom to deglaze. Bring to a simmer, then stir in cooked pasta, seasoned chicken, and chopped skin. Add greens in batches, stirring until wilted. -
Finish & Serve
Turn off the heat. Add lemon zest and squeeze in the juice. Stir well. Add extra stock (or reserved pasta water) for more sauce if desired.
Top with Parmesan and extra pepper. Serve hot.
- Pro Tip from Foodicious Recipes
For extra flavor and texture, crisp up the chopped chicken skin in a dry skillet until golden, then sprinkle it over the finished dish as a crunchy topping. It adds a delicious, savory punch!
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