Leftover Chicken Pasta Recipes

EASY LEFTOVER ROAST CHICKEN PASTA

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.

ONE-POT LEFTOVER ROAST CHICKEN PASTA

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.

LEFTOVER ROTISSERIE CHICKEN PASTA

Steps:

• Dice the onion and mince the garlic.
• In a sauce pan, saute the onions for 5 minutes over medium heat in 1 Tablespoon of oil.
• Add the minced garlic and saute for another 2 minutes
• Add salt, pepper, broth and milk, stir and bring to a simmer.
• When the liquid is hot, carefully move 1/2 cup of the liquid to a bowl and whisk in the corn starch until all lumps are gone, then add that back to the pot. Stir it in and continue to simmer until slightly thickened, about 10 more minutes, whisking occasionally.
• Turn the heat off and whisk in the white cheddar and parmesan.
• Put the pasta in a large mixing bowl and add the diced chicken, frozen peas and sauce. Mix to combine well. Add the rest of the cheese and stir again.
• Pour the pasta into a baking dish and bake at 350 degrees for 20 minutes, until the cheese is melted and everything is heated through.
• If you want to make this ahead of time to warm and eat later, complete all the steps but do not put into the oven. Let the pasta cool completely, cover and keep in the fridge for 3-4 days. (See notes if using leftover chicken!)
• When ready to eat, preheat your oven to 350 degrees and heat for 30 minutes covered and another 15 minutes uncovered.

LEFTOVER CHICKEN PASTA BAKE

Steps:

• Heat the olive oil in a large frying pan. Add onions and cook over a medium heat until softened.
• Add the garlic and continue to cook for 2 minutes.
• Stir in the can of tomatoes, herbs and tomato paste and mix together.
• Pour in the stock, season with salt & pepper and bring to the boil.
• Let it cook & bubble for a good 20 minutes, stirring occasionally. You want to end up with a good thick sauce.
• Stir in the chicken and heat through for around 5-10 minutes.
• Meanwhile cook the cheese sauce and pasta.
• Melt the butter in a saucepan over a medium heat.
• Stir in the flour.
• Using a whisk or wooden spoon, gradually add in the milk, stirring all the time.
• Continue stirring over a medium heat until the mixture has thickened to sauce consistency.
• Stir in the grated cheese and continue stirring until the cheese has all been incorporated and you have a thick creamy sauce.
• Cook the pasta according to packet instructions.
• Drain the cooked pasta and return to the saucepan.
• Stir in the chicken ragu and cheese sauce and mix well together.
• Tip all the ingredients into an ovenproof dish, sprinkle the cheese over the top and bake in the oven at 400F / 200C or under a preheated broiler until the cheese on top is bubbling and starting to brown.

LEFTOVER CHICKEN PASTA BAKE

Steps:

• Melt the butter in a saucepan on a low heat
• Stir in the flour and cook for a couple of minutes, stirring constantly, until you have a smooth paste
• Slowly pour the milk in, stirring all the time
• Bring to the boil, stirring with a balloon whisk, until thickened
• Add flavourings/seasoning (black pepper, mustard, grated nutmeg) to taste and stir well
• Preheat oven 180'C/Gas mark 4
• Cook the pasta according to the packet and place in an oven proof dish
• Cook the chicken (if not already cooked) and add to the pasta mix
• Add the sweetcorn, peas and herbs
• Pour the white sauce in, sprinkle some grated cheese on top and cook in the oven for about 30 minutes

4 INGREDIENT CHICKEN PASTA CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Spray a 9 x 9 baking dish with nonstick spray.
• Combine pre-cooked pasta, chicken, and marinara sauce; Pour into prepared baking dish.
• Top with the shredded mozzarella. Bake, uncovered, 15-20 minutes, or until bubbly.
• Serve Hot, Enjoy!

LAURA'S UNBELIEVABLE CHICKEN AND PASTA

Steps:

• Bring large pot of water to a boil, and stir in penne pasta.
• Meanwhile, in a large skillet over medium heat, cook chicken cubes in broth; simmering until done, about 10 minutes. Stir in cubed cream cheese and spinach. Return to simmer, and cook about 5 minutes, stirring occasionally. Stir in cherry tomatoes, and cook about 3 minutes more.
• In a large bowl, mix together cooked, drained pasta and sauce. Let stand a few minutes before serving.

LEFTOVER ROAST CHICKEN AND BACON PASTA

Steps:

• Pop 7oz/200g pasta in salted boiling water and cook until al dente. Retain a cup of pasta water just before draining.
• Meanwhile, fry 4 diced rashers of bacon in a drizzle of oil until it just begins to crisp, then add 1 small finely diced onion. Fry until the onion begins to soften, then add 1 finely diced garlic and fry for a minute or so longer.
• Add 1cup/150g leftover chicken just to heat it through, then add 1/4cup/60ml sour cream, 1/2cup/125ml double/heavy cream, 1/4cup/60ml sweet chilli sauce, chilli flakes (optional) and seasoning to taste.
• Drain and stir through your pasta, then add 1/4cup/20g parmesan and give it a final stir. Thin out with pasta water as needed. Serve up and enjoy!

24 WAYS TO USE LEFTOVER CHICKEN (EASY DINNER)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a chicken recipe in 30 minutes or less!

LEFTOVER CREAMY BUTTERY CHICKEN PASTA BAKE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl combine all ingredients except for french fried onions, and mix well.
• Spray a 6 cup rectangular baking dish with cooking spray, pour in chicken/pasta mixture and top with onions.
• Bake for 25 minutes or until mixture is bubbly and onions are browned.

LEFTOVER CHICKEN PASTA

Steps:

• Bring a large pan of salted water to the boil and cook the pasta according to packet instructions. Drain well, reserving a mugful of the pasta cooking water.
• Meanwhile, heat the oil in a large, deep frying pan over medium-high heat. Cook the mushrooms for 4min, until beginning to soften. Stir in the garlic and fry for 2min.
• Add the cream cheese, Parmesan, 3tbsp reserved pasta cooking water and some seasoning. Heat until melted and smooth. Stir in the chicken and cook until piping hot.
• Stir in the pasta, lemon zest and juice and dill. Heat through, check the seasoning and serve.

25 LEFTOVER ROTISSERIE CHICKEN RECIPES

Steps:

• Pick a recipe you want to make.
• Gather or go shopping for the ingredients.
• Prep and make the recipe according to recipe instructions.