Turn Your Costco Rotisserie Chicken Into a 5-Star Meal With Rachael Ray’s Artichoke & Radicchio Pasta Recipe

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No matter what we head to Costco for, be it a lounge chair for the patio or a container of grain salad from the deli, you know we’re not leaving without grabbing at least one rotisserie chicken, too. But that’s not because we love sitting down to a chicken dinner when we get home — it’s because all of that succulent cooked rotisserie chicken can be transformed into literally hundreds of different recipes (and make a pot of chicken stock, to boot). The newest rotisserie chicken recipe that’s caught our eye? It’s cheesy, creamy, and has a gourmet flair — it’s cookbook author and TV star Rachael Ray‘s artichoke pasta with chicken and radicchio.

There’s a lot to love about this recipe, but we’ll get to the chicken first. You’ll need about a pound of chicken from your rotisserie chicken, which can be shredded or sliced. To warm it up without drying out the meat, Ray suggests gently heating it in chicken stock, which will also give it some flavor. You can use this method in pretty much any recipe that calls for adding rotisserie chicken, especially if your chicken has been in the fridge for awhile and is ice cold.

Now for the rest. Even though the end results are gourmet, the recipe itself isn’t that complicated. First, create the sauce. It’s made of artichoke hearts (canned or frozen), cream, ricotta, and Parm, blended together to create a creamy, cheesy sauce that’s seasoned with garlic, thyme, and lemon zest. You can set a few artichoke hearts to the side if you want to chop some up to add to the pasta at the end, too, but blending them into the sauce gives it a unique flavor that will keep you going back for bite after bite.

The other gourmet touch to the recipe is that the creamy pasta is topped with charred radicchio. Radicchio is a reddish-purple vegetable somewhere in between lettuce and cabbage, with a bitter flavor that’s tamed under the heat of your oven’s broiler, without losing all of its punch. That’s important, because the slight bitterness from the radicchio helps balance the rich cream sauce, and the charred edges that result add further complexity to the dish.

The pasta is tossed with the sauce, finished with lemon juice and pasta water as needed to adjust the texture, and gets topped with the warmed-up rotisserie chicken and the charred radicchio. It seems like a dish you could get a restaurant, but in truth, you can make Rachael Ray’s artichoke chicken pasta with charred radicchio at home in about 30 minutes.

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