One-Pot Leftover Roast Chicken Pasta
A delightful one-pot pasta dish that utilizes leftover roast chicken, perfect for quick weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Italian
- Diet: Non-Vegetarian
Ingredients
- 2 cups cooked leftover roast chicken, shredded
- 8 ounces pasta (such as penne or fusilli)
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes (14 ounces)
- 1 cup chicken broth
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Parmesan cheese, for serving
- Fresh parsley, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat until shimmering.
- Cook the diced onion and garlic until the onion becomes translucent, about 3-4 minutes.
- Add the shredded chicken, diced tomatoes, chicken broth, Italian seasoning, salt, and pepper. Mix well.
- Bring the mixture to a simmer by increasing the heat slightly.
- Add the pasta, ensuring it’s covered with the liquid. Cover and cook according to the pasta package instructions, stirring occasionally until tender, about 8-10 minutes.
- Serve hot, topped with grated Parmesan cheese and fresh parsley, if desired.
Notes
Don’t overcook the pasta. Adjust seasoning before serving. Use quality chicken broth for better flavor.