One-Pot Leftover Roast Chicken Pasta, a quick and easy chicken dinner recipe for the whole family. Transform your leftovers into a spectacular dish that will have everybody asking for seconds. It's cheesy, it's delicious, a great midweek dinner no matter the season.
Roast Chicken always makes its way on our table whenever there is a big celebration. And on most days when we fancy a little feast without breaking the bank. It's quicker to cook than any other meat, it's easy, and kids rarely say no to it. Plus, it's proper delicious.
But, as it happens, a whole chicken rarely gets to be eaten up, and leftovers are inevitable. No need to waste all that excellent roast, especially when the good old pasta can come to the rescue.
Pasta is another dish that disappears quickly with us. It's the ultimate comfort food no matter how you cook it. And you only need a few simple ingredients to make it into a fabulous quick dinner.
My leftover chicken pasta is made in one pot, which means less mess, less stress. And it's ready in well under 30 minutes. It can't get any better than that! If you like one pot recipes, why not check my One-Pot Orzo with Bacon and Peas or my One-Pot Ground Beef Pasta?
STEP-BY-STEP photos and instructions
Since the chicken is already cooked, all we have to worry about is making the tomato sauce. Nothing fancy, super simple, this tomato sauce is the easiest to make, and also super delicious.
You add a jar of ready-made sauce if you wish, but making your own sauce is well worth it, plus you know for sure it's sugar free, and a lot better.
- sautee the onion and garlic, add the chopped tomatoes, and leave to cook for 3-4 minutes until some of the liquid is reduced
- add Italian herbs, or any dried herbs you like with a sauce, and that's your sauce done
Now, all that's left is adding the leftover chicken, which I just shredded roughly, but you can also chop it if you like.
- In goes the pasta too, with either water or chicken broth.
- Cover the pan with a lid and leave to cook until the liquid is absorbed, and the pasta is cooked through.
If you like your pasta cooked really well, add some more liquid if that's already been absorbed.
- Add the parmesan, season to taste, and add plenty of fresh parsley, or basil. And that's our fabulous chicken pasta done!
Use any leftover meat you have from your Sunday roast, Easter, Christmas, Thanksgiving, or any other celebration - they usually equal plenty of leftovers.
This easy one-pot pasta can be made with any of these: leftover ham, leftover lamb, leftover beef, leftover turkey, leftover pork, or any other leftover roast you have. Or even a combination of the above.
By all means, you can cook the meat if you don't happen to have leftovers, just cook it separately, before adding it to the pan, and follow the exactly same steps afterwards.
It's an easy dish that kids love, my little girls really liked it, and were super happy to have a large portion. And trust me, I know what fussy kids are like!
Yes, you can. Just make sure that you leave the meat to cool completely before refrigerating, and that it is stored in an airtight container or a foil. Once you add it to the dish, make sure it's heated well, and there are no cold spots in the middle.
I don't like freezing pasta, as once reheated, the texture changes and it becomes mushy. I prefer to cook fresh pasta every single time I need it.
Other leftover chicken recipes
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One-Pot Leftover Roast Chicken Pasta
- 1 onion
- 3 cloves of garlic
- 1 tin chopped tomatoes (400 g, 13 oz)
- 2 cups leftover roast chicken (shredded)
- 3 ½ cups water or chicken broth
- 2 cups fusilli pasta
- ¼ cup grated parmesan
- 1 teaspoon Italian herbs
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 tablespoon fresh parsley
- 1 tablespoon vegetable oil
- Heat up the oil in a large pan.
- Add the chopped onion and garlic, and sautee for 2-3 minutes or until the onion is transluscent.
- Add the chopped tomatoes, herbs and seasoning, and leave to simmer for 3-4 minutes until the sauce is slightly reduced.
- Add the cooked chicken, water or chicken broth, and pasta.
- Leave to cook with the lid on until the liquid is absorbed and the pasta is cooked.
- Mix in the parmesan, then garnish with parsley.
- Remove from the heat and serve hot with more parmesan if you like.