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15-Minute Leftover Roast Chicken Pasta

2 servings
Italian Sautéing, Boiling

Got leftover roast chicken? This 15-Minute Leftover Roast Chicken Pasta is the perfect way to turn it into a comforting meal! Creamy, cheesy, and packed with garlic, herbs, mushrooms, and broccoli, this quick dish is a weeknight savior. A flavour-packed meal that won’t disappoint!

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The Headless Chef The Headless Chef Resident Chef
September 17, 2024
  • 15 min.
  • 15 min.
  • 1/5
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Ingredients:

Tools:

Directions:

1. Cook the Pasta:

  • Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
  • Once cooked, drain and set aside.

2. Sauté the Vegetables & Chicken:

  • While the pasta is cooking, melt 1 tablespoon of butter in a frying pan over medium heat.
  • Add the minced garlic and chopped onion, and sauté for 2 minutes until fragrant.
  • Stir in the sliced mushrooms and broccoli florets and cook for 5 minutes until softened.
  • Add the shredded roast chicken to the vegetables and cook for an additional 2-3 minutes until heated through. Set aside.

3. Prepare the Sauce Separately:

  • In a small saucepan, melt 1 tablespoon of butter over medium heat.
  • Stir in 1 tablespoon of flour to form a roux and cook for 1 minute.
  • Slowly whisk in the heavy cream, cooking for 2-3 minutes until the sauce thickens slightly.

4. Add Seasoning & Cheese:

  • Stir in the mixed herbs, chili flakes (if using), tasty cheese, and parmesan cheese into the sauce.
  • Cook for another minute until the cheese is fully melted and the sauce is creamy and smooth.

5. Combine Pasta & Sauce:

  • Add the cooked pasta to the vegetable and chicken mixture in the frying pan.
  • Pour the creamy sauce over everything and toss gently to coat evenly.

6. Serve:

Serve immediately, with an extra sprinkle of parmesan cheese if desired.

About the Author:
The Headless ChefResident Chef
# 5
  • Published Recipes: 12
  • Av. Recipe Evaluation:
  • Location: Wellington, New Zealand
  • Member since: 2024-09-10
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