Description
A hearty and convenient one-pot pasta recipe using leftover roast chicken, combining fresh vegetables, Italian herbs, and parmesan cheese to create a flavorful, comforting meal with minimal cleanup.
Ingredients
Scale
Produce
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 tbsp fresh parsley, chopped
Canned Goods
- 1 tin chopped tomatoes (400 grams, 13 oz)
Meat
- 2 cups leftover roast chicken, shredded (300 grams)
Pasta & Grains
- 2 cups fusilli pasta (200 grams)
Dairy
- 1/4 cup grated parmesan (45 grams)
Liquids
- 3 1/2 cups water or chicken broth (875 ml)
Pantry Staples
- 1 tbsp vegetable oil
- 1 tsp Italian herbs
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Heat the oil: In a large pan, heat 1 tablespoon of vegetable oil over medium heat to prepare for sautéing the aromatics.
- Sauté onion and garlic: Add the chopped onion and minced garlic to the pan and sauté for 2-3 minutes until the onion turns translucent and soft, releasing their fragrant flavors.
- Add tomatoes and seasonings: Pour in the canned chopped tomatoes, sprinkle in the Italian herbs, salt, and black pepper, then let the sauce simmer gently for 3-4 minutes to slightly reduce and concentrate the flavors.
- Combine chicken, liquid, and pasta: Stir in the shredded leftover roast chicken, then add the water or chicken broth along with the fusilli pasta, mixing well to combine all ingredients evenly.
- Cook the pasta: Cover the pan with a lid and let the mixture cook over medium heat until the pasta has absorbed nearly all the liquid and is tender, approximately 12-15 minutes, stirring occasionally to prevent sticking.
- Finish with parmesan and parsley: Remove the lid and stir in the grated parmesan cheese until melted and incorporated. Garnish with fresh chopped parsley for a pop of color and freshness.
- Serve hot: Take the pan off the heat and serve the pasta immediately. Optionally, sprinkle extra parmesan on top before serving for added richness.
Notes
- Use chicken broth instead of water for a richer flavor if available.
- Leftover roast chicken can be substituted with cooked rotisserie chicken or any cooked poultry.
- Feel free to add vegetables like spinach or mushrooms during step 4 for extra nutrition.
- Stir occasionally during cooking to prevent the pasta from sticking to the pan.
- This recipe is easily doubled for larger servings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: one-pot pasta, leftover chicken recipe, easy dinner, fusilli pasta, Italian herbs, quick recipe
