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Playing How To Make Rotisserie Chicken Ragu with Bacon and Peas By Rachael

Bacon, peas and fennel add extra flavor to an easy, creamy chicken ragu that's tossed with pappardelle pasta.


  • 1 small rotisserie chicken
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • ⅓ pound smoked pancetta or meaty bacon, small dice
  • 1 bulb fennel, quartered, cored and finely chopped, reserving a handful of fronds
  • 1 onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 lemon, zested
  • 2 tablespoons thyme, chopped
  • Salt and pepper
  • ½ cup white wine
  • 1 cup chicken stock
  • ⅓ - ½ cup heavy cream
  • 1 cup fresh peas
  • ½ lemon, juiced
  • 1 pound pappardelle pasta
  • 2 tablespoons butter, cut into thin pieces
  • 1 cup grated Parmigiano-Reggiano cheese, plus more for topping
  • ¼ cup flat-leaf parsley, finely chopped
  • ¼ cup mint, finely chopped


Serves: 4


Pull skin from chicken and remove chicken from bones. Pull or chop meat into small pieces.

Heat a large pot of water to boil for pasta.

Heat a large deep skillet or Dutch oven over medium-high heat, add EVOO, 2 turns of the pan, add pancetta or bacon and render 2-3 minutes, add fennel and onions and soften a few minutes, add garlic, lemon zest and thyme, salt and pepper. Add wine and let it absorb, add the stock and reduce heat a bit. Add cream and stir, add peas and heat through, about 2 minutes, add lemon juice and chicken and simmer over low heat.

Cook pappardelle to 1 minute less than package directions to al dente in salted water. Reserve ½ cup salty water. Drain pasta and toss with butter and a bit of water, cheese, half the ragu, toss, adjust salt and pepper. Arrange pasta in bowl or shallow dinner bowls and top with remaining ragu, cheese, parsley, mint and fronds.