It’s a new year and to start things off right I’m doing one of my favorite winter dishes, Roasted Chicken Tagliatelle with pine nuts, golden raisins and rosemary. While this is not an original recipe, it still remains one of my favorites and one that I’ve been making for years. The original name for the recipe was Tagliatelle with Chicken from The Venetian Ghetto by Nigella Lawson. I remember seeing it made on her show, Nigella Bites, way back in 2000. I originally made it for my parents, they didn’t seem to object, and now I make it for Ry. We consider it comfort food around here.
It’s a super simple recipe with just some roasted chicken, pine nuts, golden raisins and rosemary all tossed with pasta. You can feel free to get as complicated as you want here. For this particular instance I made some fresh tagliatelle, but you can use some store bought pasta, fresh or dried, and you can even get a rotisserie chicken if you don’t feel like roasting your own.
I originally made it for my parents, they didn’t seem to object, and now I make it for Ry. We consider it comfort food around here.
I like tagliatelle here, but I have certainly done this with orecchiette and dried linguine before. Feel free to use whatever you like.
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Roasted Chicken Tagliatelle
with pine nuts, golden raisins and rosemary
* this recipe is adapted from Nigella Lawson’s Tagliatelle with Chicken from The Venetian Ghetto featured in How To Eat
- Chicken – either bone-in quarters or a small whole bird
- 2 Cloves Garlic
- 3 sprigs rosemary
- Olive oil
- Handful toasted pine nuts
- 1/4 C dried golden raisins – soaked in boiling water to plump them up
- Your pasta of choice
- S & P
Preheat your oven at 400° F.
Arrange your chicken in an oven proof dish and drizzle with oil, toss in your garlic cloves, no need to peel them, 2 springs of rosemary and season with plenty of salt and pepper.
Roast that chicken at 400° F until it’s cooked through. This will vary in time depending on how large your bird is, or what type of chicken pieces you’re roasting. Here it took about 45mins for the bone in breast and thighs I roasted.
While that chicken is roasting, soak your golden raisins in a small bowl with some boiling water to let them plump up a bit. You can also go ahead and toast your pine nuts too.
When the chicken is fully cooked let it cool slightly and then set the meat aside. Pour the juices at the bottom of the baking dish into a small sauce pan over low heat.
Shred your chicken into bite sized pieces, you can use your own discretion for sizing here and set aside.
Now you can go ahead and get your pasta cooking in some salted water. While the pasta cooks, add your drained raisins, pine nuts, and some finely chopped rosemary to those chicken juices. If you need it, feel free to add in some additional olive oil. And, be sure to check your sauce for seasoning and adjust as needed.
Once you pasta is al dente, drain it and combine with the chicken pieces and your sauce. Toss it all together, top with some parmigiana if ya like. That’s it. Eat up!