Garlic & Nduja Butter Stuffed Chicken with Spaghetti
Garlic & Nduja Butter Stuffed Chicken with Spaghetti
Ingredients
For the Nduja Butter
- 1/4 cup Nduja
- 1/2 cup unsalted butter, softened
- 4 garlic, cloves, minced
- 1/4 cup fresh parsley, chopped
For the Chicken and Roasting Dish
- 1 red onion, cut in half
- 1 white onion, cut in half
- 1 head garlic, cut in half horizontally
- 3 1/2 pounds whole chicken
- 2 tablespoons olive oil
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Spaghetti
- 12 ounces spaghetti
- 4 cups chicken stock
- 5 ounces fresh spinach
- 1/2 cup grated Parmesan cheese, for serving, or as needed
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400
- 2
In a medium bowl, combine the Nduja, softened unsalted butter, minced garlic, and chopped fresh parsley. Mix thoroughly with a fork or spoon until well combined into a smooth paste.
⏱️ 5 min
- 3
Arrange the red onion halves, white onion halves, and the halved head of garlic at the bottom of a large roasting dish or oven-safe pan.
⏱️ 3 min
- 4
Place the whole chicken on top of the onions and garlic in the roasting dish. Carefully loosen the skin over the chicken breasts and thighs using your fingers, creating pockets. Spoon about two-thirds of the Nduja butter mixture under the skin, spreading it evenly over the meat.
⏱️ 7 min
- 5
Rub the remaining Nduja butter mixture over the outside of the chicken skin. Drizzle the chicken with olive oil and season generously with kosher salt and freshly ground black pepper.
⏱️ 5 min
- 6
Roast the chicken in the preheated oven for 70-80 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh without touching the bone, and the skin is golden brown and crispy.
⏱️ 75 min•🌡️ 400
- 7
Once cooked, carefully remove the chicken from the roasting dish and transfer it to a cutting board. Tent loosely with foil and let it rest for 10 minutes.
⏱️ 10 min
- 8
While the chicken rests, remove the onions and garlic from the roasting dish and set aside. Add the spaghetti directly into the roasting dish, spreading it out as much as possible. Pour the chicken stock over the spaghetti, ensuring it is mostly submerged. Add the fresh spinach.
⏱️ 5 min
- 9
Return the roasted onions and garlic to the dish with the spaghetti. Cover the roasting dish tightly with aluminum foil or an oven-safe lid. Place it back into the oven and cook for 15-20 minutes, or until the pasta is al dente and has absorbed most of the liquid. Stir occasionally to prevent sticking.
⏱️ 20 min•🌡️ 400
- 10
Remove the spaghetti from the oven. Carve the rested chicken into serving pieces. Arrange the carved chicken on top of the spaghetti in the roasting dish. Serve immediately, garnished with grated Parmesan cheese as desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic & Nduja Butter Stuffed Chicken with Spaghetti
For the Nduja Butter
- 1/4 cup Nduja
- 1/2 cup unsalted butter, softened
- 4 garlic, cloves, minced
- 1/4 cup fresh parsley, chopped
For the Chicken and Roasting Dish
- 1 red onion, cut in half
- 1 white onion, cut in half
- 1 head garlic, cut in half horizontally
- 3 1/2 pounds whole chicken
- 2 tablespoons olive oil
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Spaghetti
- 12 ounces spaghetti
- 4 cups chicken stock
- 5 ounces fresh spinach
- 1/2 cup grated Parmesan cheese, for serving, or as needed
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400 - 2
In a medium bowl, combine the Nduja, softened unsalted butter, minced garlic, and chopped fresh parsley. Mix thoroughly with a fork or spoon until well combined into a smooth paste.
⏱️ 5 min - 3
Arrange the red onion halves, white onion halves, and the halved head of garlic at the bottom of a large roasting dish or oven-safe pan.
⏱️ 3 min - 4
Place the whole chicken on top of the onions and garlic in the roasting dish. Carefully loosen the skin over the chicken breasts and thighs using your fingers, creating pockets. Spoon about two-thirds of the Nduja butter mixture under the skin, spreading it evenly over the meat.
⏱️ 7 min - 5
Rub the remaining Nduja butter mixture over the outside of the chicken skin. Drizzle the chicken with olive oil and season generously with kosher salt and freshly ground black pepper.
⏱️ 5 min - 6
Roast the chicken in the preheated oven for 70-80 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh without touching the bone, and the skin is golden brown and crispy.
⏱️ 75 min•🌡️ 400 - 7
Once cooked, carefully remove the chicken from the roasting dish and transfer it to a cutting board. Tent loosely with foil and let it rest for 10 minutes.
⏱️ 10 min - 8
While the chicken rests, remove the onions and garlic from the roasting dish and set aside. Add the spaghetti directly into the roasting dish, spreading it out as much as possible. Pour the chicken stock over the spaghetti, ensuring it is mostly submerged. Add the fresh spinach.
⏱️ 5 min - 9
Return the roasted onions and garlic to the dish with the spaghetti. Cover the roasting dish tightly with aluminum foil or an oven-safe lid. Place it back into the oven and cook for 15-20 minutes, or until the pasta is al dente and has absorbed most of the liquid. Stir occasionally to prevent sticking.
⏱️ 20 min•🌡️ 400 - 10
Remove the spaghetti from the oven. Carve the rested chicken into serving pieces. Arrange the carved chicken on top of the spaghetti in the roasting dish. Serve immediately, garnished with grated Parmesan cheese as desired.
⏱️ 5 min