Creamed Chicken and Pasta
Recipe by Nicole Thom-Arens
Serves 6 to 8
This recipe was inspired by the viral videos of chicken au poivre making rounds on Instagram in August 2026. I originally served the chicken with mashed potatoes and roasted carrots, but I used the leftovers to make this pasta dish, which reminds me of an angle hair and herb boxed pasta I used to make. You could toss cooked pasta with the cream sauce immediately and serve with the freshly roasted chicken.
Ingredients:4- to 5-pound whole chickenSaltOlive Oil1 teaspoon black peppercorn1 teaspoon fresh rosemary1 shallot, finely sliced2 cloves garlic, finely sliced1 1/2 cups heavy cream2 cups dried pastaParmesan cheese, freshly grated
Instructions:1. About 45 minutes before roasting, remove the chicken from the fridge and packaging. Pat dry and remove the backbone. Turn the chicken breast side up and press down between the breasts to flatten the chicken. Transfer to a roasting dish. 2. Generously salt the meat, skin, and underside of the chicken being sure to rub the salt under the skin and into the meat. Allow the chicken to sit at room temperature for 30 minutes. 3. Preheat the oven to 400 degrees. 4. After 30 minutes, drizzle a bit of olive oil over the top of the chicken and roast at 400 degrees for 30 minutes. 5. While the chicken is roasting, prepared the cream sauce by crushing the peppercorn, mincing the rosemary, and slicing the shallot and garlic. Mix the aromatics with the cream. 6. After the chicken has roasted for 30 minutes, reduce the oven temperature to 350 degrees. Pour the cream over the top of the chicken. Roast for an additional hour or until the internal temperature reaches 165 degrees, basting the chicken with the cream every 15 minutes.7. Meanwhile, cook the pasta according to the package instructions. Reserve 1/4 cup pasta water. 8. Once the chicken is done, transfer it to a cutting board. Skim some of the chicken fat from the cream sauce then add the desired amount of sauce, with the drippings, to the cooked pasta and a bit of the cooking water. Allow the pasta to cook in the sauce for 5 to 7 minutes—stir frequently to prevent burning. Top the pasta with freshly grated parmesan cheese and serve with sliced chicken.
Ingredients:4- to 5-pound whole chickenSaltOlive Oil1 teaspoon black peppercorn1 teaspoon fresh rosemary1 shallot, finely sliced2 cloves garlic, finely sliced1 1/2 cups heavy cream2 cups dried pastaParmesan cheese, freshly grated
Instructions:1. About 45 minutes before roasting, remove the chicken from the fridge and packaging. Pat dry and remove the backbone. Turn the chicken breast side up and press down between the breasts to flatten the chicken. Transfer to a roasting dish. 2. Generously salt the meat, skin, and underside of the chicken being sure to rub the salt under the skin and into the meat. Allow the chicken to sit at room temperature for 30 minutes. 3. Preheat the oven to 400 degrees. 4. After 30 minutes, drizzle a bit of olive oil over the top of the chicken and roast at 400 degrees for 30 minutes. 5. While the chicken is roasting, prepared the cream sauce by crushing the peppercorn, mincing the rosemary, and slicing the shallot and garlic. Mix the aromatics with the cream. 6. After the chicken has roasted for 30 minutes, reduce the oven temperature to 350 degrees. Pour the cream over the top of the chicken. Roast for an additional hour or until the internal temperature reaches 165 degrees, basting the chicken with the cream every 15 minutes.7. Meanwhile, cook the pasta according to the package instructions. Reserve 1/4 cup pasta water. 8. Once the chicken is done, transfer it to a cutting board. Skim some of the chicken fat from the cream sauce then add the desired amount of sauce, with the drippings, to the cooked pasta and a bit of the cooking water. Allow the pasta to cook in the sauce for 5 to 7 minutes—stir frequently to prevent burning. Top the pasta with freshly grated parmesan cheese and serve with sliced chicken.