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ROTISSERIE CHICKEN AND GREENS PASTA centered hero view, clean and uncluttered
Yesica Andrews

Rotisserie Chicken and Greens Pasta Easy Weeknight Dinner

This rotisserie chicken and greens pasta is a delightful easy dinner option perfect for a quick weeknight meal or a satisfying family dinner. It combines tender shredded chicken, vibrant greens, and comforting pasta for a simple chicken dinner that's both speedy and flavorful—a quick pasta recipe you’ll reach for again and again.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • Salt and freshly ground black pepper
  • 1 pound rigatoni or penne rigate or penne or ziti
  • 1 small rotisserie chicken (about 1¾ pounds) or about 2½ cups shredded cooked chicken
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, thinly sliced (about 2 packed cups)
  • 5 large garlic cloves, finely chopped or grated
  • 2 teaspoons Dijon mustard
  • 1 cup chicken stock (see Tip)
  • ½ cup heavy cream (optional)
  • 8 to 10 ounces baby kale or spinach or chopped chard or other cooking greens
  • 1 juicy lemon, zested then halved
  • Parmesan, for serving

Method
 

  1. Fill a large pot with water, season generously with salt, and bring to a boil. Cook the pasta until just tender but still firm to the bite, then drain.
  2. While the pasta cooks, remove the skin from the rotisserie chicken meat, then shred the meat into bite-sized pieces. Season the shredded chicken with 1½ teaspoons pepper and salt to your taste. Thinly slice the chicken skin, chop it finely, and set aside.
  3. Heat a Dutch oven or a large heavy-bottomed pot over medium heat and melt the butter. Add the sliced onions, season with salt and pepper, and cook while stirring frequently and pressing them down with a spoon until they become very soft, translucent, and develop golden edges, about 10 minutes. Add the chopped garlic and Dijon mustard, and continue cooking until fragrant and softened, about 2 minutes more.
  4. Increase the heat to high, pour in ¾ cup of the chicken stock and the heavy cream if using, scraping the pot's bottom to loosen any browned bits. Let it simmer gently, then add the drained pasta, seasoned chicken, and chopped chicken skin. Incorporate the greens gradually in small handfuls, stirring until they wilt and soften. Remove from heat, stir in the lemon zest, and squeeze the juice from the lemon halves over the pasta. Add the remaining ¼ cup of stock if you prefer a saucier dish.
  5. Top with freshly grated Parmesan cheese and serve immediately, adding extra salt and pepper as desired.

Notes

  • If you don’t have chicken stock, save a cup of the pasta cooking water before draining and use that as a substitute to keep the sauce flavorful and saucy.