15-Minute Leftover Roast Chicken Pasta
2 servings Got leftover roast chicken? This 15-Minute Leftover Roast Chicken Pasta is the perfect way to turn it into a comforting meal! Creamy, cheesy, and packed with garlic, herbs, mushrooms, and broccoli, this quick dish is a weeknight savior. A flavour-packed meal that won’t disappoint! x saved The Headless Chef Resident Chef September 17, 2024 15 min.15 min.1/5 15 min. 15 min. 1/5 Ingredients: 1 TBSP of butter (adjust if needed, for sauteing vegetables)2 cloves of garlic - peeled and minced1 onion - peeled and finely chopped (small)1 cup of mushrooms - sliced1 cup of broccoli florets1 cup of left over roast chicken - shredded1 TBSP of butter (for sauce)1 TBSP of all-purpose flour (for sauce)1 TSP of dried mixed herbs¼ TSP of crushed pepper flakes (dried)½ cup of heavy cream½ cup of cheddar cheese - grated7 OZ of pasta of your choice 1 TBSP of butter (adjust if needed, for sauteing vegetables) 2 cloves of garlic - peeled and minced 1 onion - peeled and finely chopped (small) 1 cup of mushrooms - sliced 1 cup of broccoli florets 1 cup of left over roast chicken - shredded 1 TBSP of butter (for sauce) 1 TBSP of all-purpose flour (for sauce) 1 TSP of dried mixed herbs ¼ TSP of crushed pepper flakes (dried) ½ cup of heavy cream ½ cup of cheddar cheese - grated 7 OZ of pasta of your choice Tools: 1x Measuring Cups1x Measuring Spoons1x Chef’s knife1x Cutting Board1x Large Pot (8 QT or more)1x Large Fry Pan or Sauté Pan1x Cooking Spoon1x Sauce Pan1x French Whisk1x Wooden Spoon or High-Temperature Silicone Spatula1x Tongs (preferably with silicone tips) 1x Measuring Cups 1x Measuring Spoons 1x Chef’s knife 1x Cutting Board 1x Large Pot (8 QT or more) 1x Large Fry Pan or Sauté Pan 1x Cooking Spoon 1x Sauce Pan 1x French Whisk 1x Wooden Spoon or High-Temperature Silicone Spatula 1x Tongs (preferably with silicone tips) Directions: 1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Once cooked, drain and set aside. Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Once cooked, drain and set aside. 2. Sauté the Vegetables & Chicken: While the pasta is cooking, melt 1 tablespoon of butter in a frying pan over medium heat. Add the minced garlic and chopped onion, and sauté for 2 minutes until fragrant. Stir in the sliced mushrooms and broccoli florets and cook for 5 minutes until softened. Add the shredded roast chicken to the vegetables and cook for an additional 2-3 minutes until heated through. Set aside. While the pasta is cooking, melt 1 tablespoon of butter in a frying pan over medium heat. Add the minced garlic and chopped onion, and sauté for 2 minutes until fragrant. Stir in the sliced mushrooms and broccoli florets and cook for 5 minutes until softened. Add the shredded roast chicken to the vegetables and cook for an additional 2-3 minutes until heated through. Set aside. 3. Prepare the Sauce Separately: In a small saucepan, melt 1 tablespoon of butter over medium heat. Stir in 1 tablespoon of flour to form a roux and cook for 1 minute. Slowly whisk in the heavy cream, cooking for 2-3 minutes until the sauce thickens slightly. In a small saucepan, melt 1 tablespoon of butter over medium heat. Stir in 1 tablespoon of flour to form a roux and cook for 1 minute. Slowly whisk in the heavy cream, cooking for 2-3 minutes until the sauce thickens slightly. 4. Add Seasoning & Cheese: Stir in the mixed herbs, chili flakes (if using), tasty cheese, and parmesan cheese into the sauce. Cook for another minute until the cheese is fully melted and the sauce is creamy and smooth. Stir in the mixed herbs, chili flakes (if using), tasty cheese, and parmesan cheese into the sauce. Cook for another minute until the cheese is fully melted and the sauce is creamy and smooth. 5. Combine Pasta & Sauce: Add the cooked pasta to the vegetable and chicken mixture in the frying pan. Pour the creamy sauce over everything and toss gently to coat evenly. Add the cooked pasta to the vegetable and chicken mixture in the frying pan. Pour the creamy sauce over everything and toss gently to coat evenly. 6. Serve: Serve immediately, with an extra sprinkle of parmesan cheese if desired. About the Author: The Headless ChefResident Chef # 2 42 Followers Published Recipes: 29Av. Recipe Evaluation: Location: Wellington, New ZealandMember since: 2024-09-10 Published Recipes: 29 Av. Recipe Evaluation: Location: Wellington, New Zealand Member since: 2024-09-10 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. 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