Venetian Chicken Pasta (Rotisserie Chicken Pasta)
Venetian Chicken Pasta (Rotisserie Chicken Pasta) is thick pasta ribbons, coated with a meaty chicken sauce that is flavored with rosemary and sweetened with raisins. Being a Venetian dish, you expect big, bold flavors, and this doesn't disappoint. Grab a grocery store rotisserie chicken, and you can have a family dinner on the table in under 30 minutes!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Use the options below to toggle between cups and grams (if relevant)
- 1 rotisserie chicken -see note 1
- 12 oz pappardelle - see note 2
- 1 tbsp butter
- 1 tbsp olive oil
- 2 tsp chicken better than bouillon or 2 chicken bouillon cubes -see note 3
- 3 rosemary sprigs
- 1/3 cup raisins -see note 4
- 1/4 cup toasted pine nuts
Strip the meat from the rotisserie chicken and set it to one side.
If any juice has collected in the rotisserie chicken packet, set this aside with the chicken.
Bring a large pan of water to a boil, salt it well and add in the pasta.
Set the timer for 1 minute less than the packet suggests.
While the pasta is cooking, melt 1 tablespoon of butter together with 1 tablespoon of olive oil in a small saucepan.
Stir 2 teaspoons of chicken better than bouillon into the butter mixture. Or crumble in 2 chicken bouillon cubes. Let this mixture bubble gently together.
Add in the chopped leaves of the 3 rosemary sprigs and then take 1 cup of water from the pasta pan and add it to the butter mixture.
Add 1/3 cup of raisins to the butter mixture and reduce the heat down to a low simmer.
When the pasta has cooked, reserve a large measuring cup/jug of the pasta cooking water - you want at least 2 cups.
Drain the pasta and add it to the butter and chicken stock.
Stir in the chicken meat (plus any reserved juice) and a 1/2 cup of the reserved water.
Cook over low heat until the pasta is well coated and the chicken has heated through.
Add more cooking water as needed to ensure the pasta is juicy and coated.
Serve topped with the toasted pine nuts.
- You can roast your own chicken or use leftover chicken from your Sunday roast. (See my quick roast chicken recipe) If you are roasting your own then you can use the pan drippings instead of butter mixed with just 1 teaspoon of better than bouillon or 1 bouillon cube.
- Any long pasta noodle will work here.
- These add the salty savory chicken flavor, use whichever you have to hand. The better quality ones give better flavor.
- You can use standard raisins or golden raisins. Or substitute sultanas or dried cranberries.
Calories: 620kcal | Carbohydrates: 71g | Protein: 80g | Fat: 36g | Saturated Fat: 9g | Cholesterol: 309mg | Sodium: 718mg | Potassium: 1051mg | Fiber: 4g | Sugar: 2g | Vitamin A: 239IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 4mg