Easy Leftover Roast Chicken Pasta Recipes

EASY LEFTOVER ROAST CHICKEN PASTA

Easy Leftover Roast Chicken Pasta image

Got a small amount of leftover roast chicken? Need a speedy but delicious recipe? Then this Easy Leftover Roast Chicken Pasta is for you! Chicken + bacon + peas + garlic + cream + pasta - and all on the table in under 15 minutes. You KNOW this is going to be a winner! (No leftover roast chicken? Just use ready cooked chicken from the supermarket.)

Provided by Eb Gargano

Time 15m

Number Of Ingredients 10

Ingredients

300 g fusilli pasta (or your favourite pasta shape)
150 g smoked lardons ((or diced smoked bacon))
2 cloves garlic (crushed or grated)
200 g leftover roast chicken (shredded (or supermarket ready-cooked chicken))
150 ml double cream ((more if you like your pasta extra creamy! You could also use creme fraiche if you prefer.))
50 ml leftover chicken gravy ((optional - just if you happen to have any))
Salt and pepper to taste
100 g frozen peas ((no need to defrost))
Parmesan to serve ((optional))
Green side salad to serve ((optional))

Steps:

Start by putting the pasta on to cook - by the time it is cooked the sauce will be ready. Cook according to the packet instructions or your own preferences.
Put a large frying pan over a high heat and heat for 1 minute. Put the lardons straight into the dry pan (no oil needed) and fry for 2-3 minutes until golden brown, stirring frequently.
Turn the heat right down and add the garlic. Fry for 1 minute, stirring frequently.
Add the chicken, cream, gravy (if using), salt and pepper. Then increase the heat to medium and cook for 3 minutes or until the sauce is bubbling and the chicken is piping hot all the way through. Stir occasionally.
Add the frozen peas, give the sauce a good stir, then cook for 1 more minute.
Drain the pasta when cooked and add to the sauce along with a little of the pasta cooking water - just enough so the sauce is to your preferred consistency. Stir through to combine thoroughly.
Serve with a sprinkle of parmesan grated on top and/or a simple green salad on the side.

Nutrition Facts : Calories 643 kcal, Carbohydrate 62 g, Protein 27 g, Fat 31 g, SaturatedFat 14 g, Cholesterol 108 mg, Sodium 327 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

ONE-POT LEFTOVER ROAST CHICKEN PASTA

One-Pot Leftover Roast Chicken Pasta image

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.

Provided by Daniela Apostol

Categories Main Course

Time 30m

Number Of Ingredients 12

Ingredients

1 onion
3 cloves of garlic
1 tin chopped tomatoes
2 cups leftover roast chicken ((shredded))
3 1/2 cups water or chicken broth
2 cups fusilli pasta
1/4 cup grated parmesan
1 tsp Italian herbs
1/4 tsp salt
1/8 tsp black pepper
2 tbsp fresh parsley
1 tbsp vegetable oil

Steps:

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.

Nutrition Facts : Calories 300 kcal, Carbohydrate 26 g, Protein 24 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 58 mg, Sodium 309 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

QUICK AND EASY LEFTOVER ROTISSERIE CHICKEN ALFREDO RECIPE BY TASTY

Quick And Easy Leftover Rotisserie Chicken Alfredo Recipe by Tasty image

Here's what you need: shredded rotisserie chicken, egg noodle, alfredo sauce, milk, butter, salt, garlic powder, oregano, poultry seasoning, dried parsley

Provided by Janice Burch

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 cups shredded rotisserie chicken, shredded
½ egg noodle, cooked
1 jar alfredo sauce, 16 oz (455 G)
⅓ cup milk
2 tablespoons butter
¼ teaspoon salt
½ teaspoon garlic powder
½ teaspoon oregano
½ teaspoon poultry seasoning
½ teaspoon dried parsley

Steps:

Boil egg noodles and cook according to package directions. Drain. Set aside.
In a 2 quart saucepan over medium heat, combine leftover chicken, Alfredo sauce, milk, butter, salt, garlic powder, poultry seasoning, oregano, and parsley flakes. Stir often for about 10 minutes, or until sauce is thick, creamy, and hot.
Serve the chicken alfredo over egg noodles.
Garnish with chopped parsley flakes.

Nutrition Facts : Calories 604 calories, Carbohydrate 46 grams, Fat 30 grams, Fiber 2 grams, Protein 36 grams, Sugar 3 grams

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