There are a few dishes that feel at once comforting and slightly adventurous, and this Venetian Chicken Pasta (Rotisserie Chicken Pasta) is one of them. It brings together tender shredded rotisserie chicken, wide pappardelle ribbons, a fragrant rosemary and raisin lift, toasted pine nuts for crunch, and a savory base built from butter, olive oil, and concentrated chicken stock. The result is an elegant weeknight meal that also sings on the dinner-party table—simple to pull together, but full of layered flavor.

Why you’ll love this recipe

Fast and flavorful: Using a cooked rotisserie chicken keeps prep time low while delivering deep, ready-made poultry flavor.
Contrasting textures: Silky pasta, chewy raisins, and crunchy pine nuts make every bite interesting.
Balanced sweet-savory profile: Raisins provide gentle sweetness that complements the savory chicken-broth base and rosemary’s piney aroma.
Ingredients you can find at most markets: No obscure pantry items, just good staples like pappardelle, pine nuts, and a few aromatics.

Ingredients

Make sure you have these on hand. Quantities below are exact so the dish comes together as intended.

1 rotisserie chicken — shredded into bite-sized pieces
12 oz pappardelle
1 tablespoon butter
1 tablespoon olive oil
2 teaspoon chicken better than bouillon or 2 chicken bouillon cubes
3 rosemary sprigs
⅓ cup raisins
¼ cup toasted pine nuts

Equipment

Large pot for boiling pasta
Large skillet or sauté pan
Tongs or pasta fork
Cutting board and chef’s knife
Measuring spoons and cups

Prep and timing

Total time: about 25–35 minutes, most of which is active cooking. If you have the rotisserie chicken prepped, this comes together very quickly.

Flavor notes and swaps

This Venetian Chicken Pasta (Rotisserie Chicken Pasta) uses raisins for a subtle fruity sweetness and toasted pine nuts for a warm, buttery crunch. If you prefer a different dried fruit, chopped apricots or golden raisins will work similarly. For a nut swap, toasted slivered almonds are a lovely alternative. Keep the chicken stock element—the concentrated bouillon gives the sauce body and depth—unless you’re increasing butter or adding a touch of cream, but the recipe is balanced as written.

Step-by-step instructions

The directions below follow the original flow but are rewritten into clear, easy-to-follow steps. Read through once before beginning so you have a sense of timing.

Prep the chicken and ingredients. Remove the skin from the rotisserie chicken if you prefer less fat, then shred the meat into bite-sized pieces and set aside. Strip the rosemary leaves from the sprigs or leave the sprigs whole depending on whether you want to remove them before serving (using whole sprigs makes removal simple). Measure the raisins and toasted pine nuts so they’re ready when you need them.
Bring salted water to a boil for the pappardelle. Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil over high heat. Cooking the pasta while you prepare the rest of the dish saves time.
Cook the pappardelle. Add the 12 oz pappardelle to the boiling water and cook according to package directions until al dente. Wide ribbons like pappardelle usually need slightly less time than you’d expect, so start tasting a minute or two before the packet’s shortest time. Reserve about ½ to 1 cup of the starchy pasta cooking water before draining; this will help marry the sauce and pasta in the skillet.
Heat the fat in a large skillet. While the pasta cooks, place a large skillet over medium heat. Add 1 tablespoon butter and 1 tablespoon olive oil. Swirl the pan until the butter melts and the mixture is shimmering but not smoking.
Add chicken bouillon for concentrated stock flavor. Crumble in 2 teaspoon chicken better than bouillon or add 2 chicken bouillon cubes to the hot fat. Stir to dissolve the bouillon into the butter and oil, creating a fragrant, savory base. If you used cubes, break them up so they melt evenly.
Infuse with rosemary. Add the 3 rosemary sprigs to the skillet. Sear them briefly—about 30 to 60 seconds—so they release their piney aroma into the fat. If you prefer to remove the sprigs before serving, you can do so at the end; otherwise, chop the rosemary leaves and leave them in.
Add the shredded rotisserie chicken. Add the shredded pieces from the 1 rotisserie chicken to the skillet. Toss the chicken in the flavored butter and olive oil so each piece picks up the bouillon and rosemary essence. Sauté for 2–3 minutes, just until the chicken is warmed through.
Incorporate raisins for sweet contrast. Stir in ⅓ cup raisins, distributing them evenly through the chicken. Continue cooking for another 1–2 minutes. The warmth will plump the raisins slightly, giving them a tender chew that pairs well with the pasta ribbons.
Combine pasta with the chicken mixture. Add the drained pappardelle directly into the skillet. If your skillet isn’t large enough, return the pasta to the pot and add the chicken mixture, but aim to combine everything so the noodles are coated. Toss gently to mix. If the mixture seems dry, add a splash (start with 2–4 tablespoons) of the reserved pasta cooking water to loosen the sauce and help it cling to the pappardelle.
Adjust seasoning and heat through. Taste and adjust: if you want a little more savory depth, dissolve a pinch more bouillon in a tablespoon of the reserved hot pasta water and stir it in, or add a little extra butter for richness. Heat everything together for 1–2 minutes so the flavors marry and the dish is piping hot.
Finish with toasted pine nuts. Remove the skillet from heat and sprinkle ¼ cup toasted pine nuts over the pasta. Toss gently to distribute the nuts and preserve their crunch. If you used whole rosemary sprigs earlier and prefer not to serve them, remove them now.
Serve promptly. Transfer the Venetian Chicken Pasta (Rotisserie Chicken Pasta) to a warm serving platter or individual bowls. The combination of warm pappardelle, shredded chicken, plumped raisins, and crunchy pine nuts is best enjoyed immediately while the textures remain distinct.

Make-ahead and storage

If you need to prepare this ahead, keep the components separate: store the shredded chicken mixture in the refrigerator and the pasta in an airtight container. Combine and warm gently in a skillet with a splash of water or stock before serving. Leftovers keep well for 2–3 days in the refrigerator; reheat gently to avoid drying out the chicken. The pine nuts are best added just before serving to maintain their crunch.

Serving suggestions

Pair with a crisp green salad dressed in lemon vinaigrette to cut through the richness.
A squeeze of fresh lemon over the finished dish brightens the flavors and complements the raisins.
A light, dry white wine or sparkling water with lemon are refreshing beverage companions.

Tips for success

Reserve pasta water: The starchy water is a simple emulsifier that helps sauce cling to the pappardelle without adding extra fat.
Toast the pine nuts if they’re not already toasted: Use a dry skillet over medium heat and stir frequently for 2–4 minutes until fragrant and golden—watch closely, they burn fast.
Don’t overcook the pappardelle: Wide noodles are best with a slight bite. They’ll finish cooking a bit when tossed with the hot chicken mixture.
Adjust sweetness: If you find the raisins too assertive, reduce to 2 tablespoons next time; for more sweetness, increase slightly.

Final thoughts

This Venetian Chicken Pasta (Rotisserie Chicken Pasta) is a lovely example of how a handful of well-chosen ingredients can produce a dinner that feels special without fuss. The shredded rotisserie chicken keeps things easy and flavorful, the rosemary and concentrated chicken stock provide aromatic backbone, and the interplay of raisins and toasted pine nuts turns a simple pasta into something memorably textured and balanced. Whether you’re feeding a family on a weeknight or plating a cozy supper for friends, this dish is quick to execute and generous in flavor.

Enjoy the comfort of broad ribbons of pappardelle coated in glossy, savory sauce, the surprise of a sweet raisin, and the satisfying crunch of toasted pine nuts. Bon appétit.