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Lemon roasted chicken pasta

When I roast a chicken I’m already craving this luscious lemony pasta the next day. It really shows off the versatility of lemon and how much flavour you can extract from a simple roasted chicken.  After I roast the chicken, I save the carcass whole and keep it in the same pan I cooked it to utilize all the beautiful drippings. 



  • Leftover roasted chicken carcass with some meat still on the bones and any pan drippings
  • 1/4 cup dry vermouth
  • 4 cups water (1 litre)
  • 1 tablespoon butter
  • 3 tablespoons olive oil
  • 4 shallots, sliced
  • 2 cloves garlic, slivered
  • Grated zest of 1 lemon
  • About 1/4 cup lemon juice
  • Handful of cherry tomatoes, halved
  • 2 tablespoons of chopped fresh basil
  • 2 tablespoons of chopped fresh parsley
  • Sea salt and freshly cracked black pepper, to taste
  • 1/2 cup freshly grated Parmesan cheese
  • 1 pound long pasta, such as linguine fettucine or spaghetti (454 grams)


  1. With a rubber spatula or wooden spoon scrape all pan drippings into a medium pot and place chicken carcass on top.
  2. Heating it gently may help.  
  3. Cover with water, bring to a boil and reduce to medium low.  
  4. Let liquid reduce by half uncovered, about 30 minutes. 
  5. Strain the sauce and pick off any meat from the bones and add to sauce.
  6. Set aside while cooking pasta. 
  7. Meanwhile, cook pasta in salted boiling water until firm to the bite, about seven minutes. Drain. 
  8. In a large skillet, combine butter and olive oil over medium heat.
  9. Add shallots and garlic and sauté for two minutes.
  10. Add broth, chicken meat, and tomatoes and cook for about five minutes.
  11. Add the pasta and simmer for the last minute in sauce to develop flavour.  
  12. Sprinkle with lemon zest, herbs and Parmesan cheese.  
  13. Remove from heat, check seasoning and serve immediately

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