Drain ¾ of the water from the can of beans.
In the same pan you used to cook the chicken over medium low heat add the beans and remaining liquid to the pan. Use a spatula or spoon to smash about ¼ of the beans to a paste.
Then add salt & pepper, 1tablespoon of olive oil, 1 tablespoon of butter, 1 cup of chicken broth and about2 ladles of pasta water. Stir and cook for about 3-4 minutes for beans to soften.
In same pan add the cooked chicken with any juice and the cooked escarole with juices and warm for about a minute.
In a large serving bowl add drained pasta & entire contents of pan & stir to mix evenly, allow pasta to absorb some of the liquid.
Add shredded parmesan or Romano cheese and serve.