Description
One-Pot Leftover Roast Chicken Pasta is a quick and comforting family dinner that transforms leftover roast chicken into a cheesy, flavorful pasta dish. Perfect for busy weeknights, ready in just 30 minutes.
Ingredients
- 1 onion
- 3 cloves of garlic
- 1 tin chopped tomatoes (400 grams, 13 oz)
- 2 cups leftover roast chicken, shredded (300 grams)
- 3 ½ cups water or chicken broth (875 ml)
- 2 cups fusilli pasta (200 grams)
- ¼ cup grated parmesan (45 grams)
- 1 teaspoon Italian herbs
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 tablespoon fresh parsley
- 1 tablespoon vegetable oil
Instructions
1. Heat up the oil in a large pan.
2. Add the chopped onion and garlic, and sauté for 2-3 minutes or until the onion is translucent.
3. Add the chopped tomatoes, Italian herbs, salt, and pepper. Let it simmer for 3-4 minutes until slightly reduced.
4. Stir in the shredded chicken, water or chicken broth, and pasta.
5. Cover with a lid and cook until the pasta is tender and the liquid is mostly absorbed.
6. Stir in the grated parmesan cheese until melted and combined.
7. Garnish with fresh parsley.
8. Remove from heat and serve hot, with extra parmesan if desired.
Notes
This is a versatile recipe—feel free to use any short pasta or leftover veggies you have on hand.
You can substitute water with chicken broth for extra flavor.
Add a pinch of chili flakes for a little heat if you like.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or microwave with a splash of water or broth.