Chicken Pasta
Chicken Pasta
Ingredients
- 1 tablespoon olive oil, as needed
- 1 onion, diced
- 2 ribs celery, diced
- 1 carrot, diced
- 1/2 teaspoon kosher salt, as needed
- 1/4 teaspoon black pepper, freshly ground, as needed
- 3 cloves garlic, minced
- 1 cup chicken stock
- 1/2 rotisserie chicken, meat shredded
- 1/2 pound pasta, such as spaghetti
- 1/4 cup pasta water, reserved from cooking pasta, as needed
- 3 sprigs thyme, minced
- 1/4 cup parsley, minced
- 1 tablespoon butter
- 1/2 cup Parmesan cheese, grated, for serving
Instructions
- 1
Prepare the mirepoix: Peel and dice the carrot. Wash and dice the celery. Dice the onion. Aim for a consistent dice size for even cooking.
⏱️ 10 min
- 2
Heat a large pan or Dutch oven over medium heat. Add 1 tablespoon of olive oil. Once shimmering, add the diced onion, celery, and carrot. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Sauté for 3 to 4 minutes, until the vegetables are softened.
⏱️ 5 min
- 3
Add the 3 minced garlic cloves to the pan with the sautéed vegetables. Cook for 20 to 30 seconds until fragrant. Pour in 1 cup of chicken stock and bring to a simmer. Reduce the chicken stock by about half its volume, which should take approximately 3-5 minutes.
⏱️ 5 min
- 4
While the stock is reducing, cook the 1/2 pound of pasta according to package directions in a separate pot of boiling salted water. Before draining, reserve 1/4 to 1/2 cup of the pasta water.
⏱️ 10 min
- 5
Add the shredded meat from 1/2 rotisserie chicken to the pan with the reduced stock and vegetables. Using tongs, transfer the cooked pasta directly from its pot into the pan. Add 1/4 cup of the reserved pasta water to the pan. If the sauce seems too thick, add more pasta water, 1 tablespoon at a time, until desired consistency is reached.
⏱️ 3 min
- 6
Add the 3 sprigs of minced thyme and 1/4 cup of minced parsley to the pasta. Mix all ingredients thoroughly to combine. For a richer, restaurant-style finish, add 1 tablespoon of butter to the pasta. Turn off the heat and toss the pasta until the butter is melted and evenly distributed.
⏱️ 2 min
- 7
Serve immediately, garnished generously with grated Parmesan cheese.
Kitchen Tools
Nutrition Facts (per serving)
Chicken Pasta
- 1 tablespoon olive oil, as needed
- 1 onion, diced
- 2 ribs celery, diced
- 1 carrot, diced
- 1/2 teaspoon kosher salt, as needed
- 1/4 teaspoon black pepper, freshly ground, as needed
- 3 cloves garlic, minced
- 1 cup chicken stock
- 1/2 rotisserie chicken, meat shredded
- 1/2 pound pasta, such as spaghetti
- 1/4 cup pasta water, reserved from cooking pasta, as needed
- 3 sprigs thyme, minced
- 1/4 cup parsley, minced
- 1 tablespoon butter
- 1/2 cup Parmesan cheese, grated, for serving
Instructions
- 1
Prepare the mirepoix: Peel and dice the carrot. Wash and dice the celery. Dice the onion. Aim for a consistent dice size for even cooking.
⏱️ 10 min - 2
Heat a large pan or Dutch oven over medium heat. Add 1 tablespoon of olive oil. Once shimmering, add the diced onion, celery, and carrot. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Sauté for 3 to 4 minutes, until the vegetables are softened.
⏱️ 5 min - 3
Add the 3 minced garlic cloves to the pan with the sautéed vegetables. Cook for 20 to 30 seconds until fragrant. Pour in 1 cup of chicken stock and bring to a simmer. Reduce the chicken stock by about half its volume, which should take approximately 3-5 minutes.
⏱️ 5 min - 4
While the stock is reducing, cook the 1/2 pound of pasta according to package directions in a separate pot of boiling salted water. Before draining, reserve 1/4 to 1/2 cup of the pasta water.
⏱️ 10 min - 5
Add the shredded meat from 1/2 rotisserie chicken to the pan with the reduced stock and vegetables. Using tongs, transfer the cooked pasta directly from its pot into the pan. Add 1/4 cup of the reserved pasta water to the pan. If the sauce seems too thick, add more pasta water, 1 tablespoon at a time, until desired consistency is reached.
⏱️ 3 min - 6
Add the 3 sprigs of minced thyme and 1/4 cup of minced parsley to the pasta. Mix all ingredients thoroughly to combine. For a richer, restaurant-style finish, add 1 tablespoon of butter to the pasta. Turn off the heat and toss the pasta until the butter is melted and evenly distributed.
⏱️ 2 min - 7
Serve immediately, garnished generously with grated Parmesan cheese.