Rotisserie Chicken Recipe

Prep chicken

Remove whole rotisserie chicken from packaging. Place on a cutting board and let rest at room temperature for 5 minutes while preparing butter mixture.

Make garlic butter

Mince garlic finely. In a small microwave-safe bowl or in a small saucepan over low heat, melt 2 tablespoons unsalted butter. Stir in minced garlic, 1 tablespoon lemon juice, 1 tablespoon finely chopped parsley, 1/2 teaspoon kosher salt and 1 teaspoon black pepper until combined. Keep warm.

Finish chicken

Using kitchen shears or a sharp knife, carve the rotisserie chicken into portions (breasts, thighs, drumsticks, wings) or shred the meat as preferred. Place carved pieces on a serving platter and brush the warm garlic butter evenly over the meat so it soaks into the skin and meat. If desired, place under a broiler for 2-3 minutes to crisp skin—watch carefully to avoid burning.

Keep warm

Tent the platter loosely with foil to keep warm while preparing the noodles (about 5–10 minutes). Spoon any remaining garlic butter over chicken before serving.

Boil pasta

Bring a large pot of salted water to a rolling boil (use about 1 tsp kosher salt per 2 quarts water). Add 12 oz egg noodles and cook according to package directions until al dente (usually 6–9 minutes). Reserve 1/2 cup of the pasta cooking water, then drain noodles well.

Heat butter

Return the drained noodles to the pot off the heat. Add 4 tablespoons unsalted butter; the residual heat will melt it. Toss noodles gently to coat.

Emulsify sauce

Add 1 cup grated Parmesan and 1/2 cup reserved pasta water a little at a time while tossing the noodles to create a glossy, creamy sauce. Add more reserved water as needed to reach desired consistency (up to 1/2 cup). Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning.

Finish and garnish

Stir in optional 1 tablespoon chopped parsley for color. Transfer noodles to a warm serving dish and sprinkle with extra grated Parmesan and a pinch of red pepper flakes if using.

Plate a generous portion of buttered Parmesan noodles and top with carved rotisserie chicken pieces. Spoon any pan or platter juices and remaining garlic butter over the chicken and noodles. Garnish with lemon wedges and additional parsley if desired. Serve immediately.