clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Leftover Roast Chicken Pasta 1

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


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.



  • 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


  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.