Leftover Roast Chicken Pasta

Guess what? It’s another leftover day and this time it’s not coming from the freezer, it was from our leftover roast chicken dinner. I have a question, in your household when you have roast chicken for dinner, are the chicken breast parts always your leftover? Because in my place, that is the case and it just so happens there are three of us, I choose the thigh parts first, my wife love the wings and backbones while my daughter opts in for the leg section, there is no one left to eat the chicken breasts. I guess you would understand since this is the least juicy and tasty part of the chicken, so it is always picked up last. I think a lot of us would agree that if not done correctly, this can be the most boring part of the chicken, unlike the other parts I mentioned, even it does not end up great, it’s hard to make those wanted parts bad.


Don’t get me wrong, chicken breast can be a good ingredient but for some specific dishes like the Taiwanese Breaded Chicken which tastes to good, you won’t even know you are eating the breast part; it also goes well with Tom Yum, as it absorbs flavour and its texture is perfect for soups; as well as in Butter Chicken or any saucy dishes. Today our recipe is another way of reusing this unloved chicken section, another way of giving life to this unwanted part, making it stand out by cooking it with pasta and cream.

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Leftover Roast Chicken Pasta

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 4-6 1x
  • Category: Main Dish
  • Cuisine: Freestyle

Description

Leftover Roast Chicken Pasta is a creamy pasta dish prepared with leftover chicken roast served over spaghetti or any pasta in a sauce made with chicken stock and fresh cream.


Scale

Ingredients

  • 400 g spaghetti, undercooked by 3 minutes according to packet instruction
  • 400 g leftover deboned roast chicken, chopped
  • 200 g button mushrooms, sliced
  • 1 cup chicken stock
  • 250 ml fresh cream
  • ¾ cup grated Parmesan cheese
  • 1 red capsicum, sliced
  • 1 onion, minced
  • 6 cloves garlic, minced
  • 1 tsp dried thyme
  • handful of chopped parsley
  • olive oil
  • salt
  • freshly ground black pepper

Instructions

  1. In a pan add oil then sauté garlic and onions in medium heat.
  2. Add mushrooms then cook for 2 minutes.
  3. Add roast chicken cook until slightly brown on the edges.
  4. Bring heat to hight hen pour chicken stock and thyme then bring it to a boil.
  5. Add spaghetti, red capsicum and parsley then continue to boil in high heat for two minutes uncovered, let the chicken stock reduce.
  6. Add cream and parmesan cheese, toss to coat pasta evenly with the sauce. Cook for two more minutes.
  7. Season with salt and freshly ground black pepper, turn heat off then serve.


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6 Responses

  1. Chicken breast can be delicious if done right. But my favourite is always thighs and wings with SKIN on. Yours pasta looks healthy and delicious!

  2. The breast is always the last to go here, too. And it gets used in a lot of saucier leftovers like pot pie, tetrazzini, and the like. Now we have your pasta dish!

  3. Chef Mimi says:

    My husband only wants chicken breast, because it’s lean. Ugh. I prefer thigh meat, but don’t buy it just for myself. But this recipe would work with a rotisserie chicken as well. I love all of the ingredients.

  4. suituapui says:

    Great for sandwiches too…or salads. Your pasta looks good!

  5. Good question! For me, I actually love the breast – so it’s usually the first part I go to when we roast chicken at home. (Or if we get fried chicken…mmm, fried chicken!) So this pasta dish is totally calling to me!

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