Description
This comforting Leftover Chicken Dinner is a quick and easy recipe that transforms cooked chicken and rotini pasta into a creamy, cheesy skillet meal. Enhanced with garlic, Parmesan, and mozzarella, it makes a delicious, satisfying dish perfect for busy weeknights or when you want to use up leftovers with minimal effort.
Ingredients
Scale
Pasta and Chicken
- 8 oz rotini pasta
- 2 cups cooked chicken
Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook until just al dente, about 8-10 minutes. Drain the pasta and set it aside.
- Sauté Garlic: In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant but not browned.
- Make Roux: Stir in the all-purpose flour and whisk continuously to create a roux, cooking for 1–2 minutes to remove the raw flour taste.
- Add Liquids: Gradually whisk in the chicken broth and milk, stirring constantly to prevent lumps. Continue cooking the sauce until it thickens, about 3–5 minutes.
- Add Cheese and Chicken: Stir in the cooked chicken, grated Parmesan, and shredded mozzarella cheese. Mix until the cheeses melt fully and the sauce is smooth.
- Toss Pasta: Add the cooked rotini pasta to the skillet and toss to coat evenly in the creamy sauce.
- Season and Serve: Season the dish with salt and black pepper to taste. Sprinkle chopped fresh parsley on top if desired, and serve warm.
Notes
- Use any leftover cooked chicken, such as roasted, grilled, or rotisserie chicken for best flavor.
- For a lighter version, substitute milk with low-fat milk or unsweetened plant-based milk.
- To add some vegetables, consider tossing in steamed broccoli or spinach in the final step.
- Ensure the roux is cooked enough to avoid a raw flour taste in the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
