Description
This delicious Leftover Chicken Dinner transforms cooked chicken and rotini pasta into a creamy, cheesy skillet meal. With a simple homemade garlic butter sauce thickened with flour and enriched with Parmesan and mozzarella cheeses, it’s a quick and comforting dinner perfect for using up leftovers.
Ingredients
Scale
Main Ingredients
- 2 cups cooked chicken
- 8 oz rotini pasta
- 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 the Pasta: Bring a large pot of salted water to a boil. Add rotini pasta and cook until just al dente, about 8-10 minutes depending on package instructions. Drain well and set aside to avoid overcooking.
- Sauté Garlic: In a large skillet, melt butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned, to release its flavor.
- Make the Roux: Stir in the all-purpose flour with the melted butter and garlic, whisking constantly to form a smooth paste. Cook for 1 to 2 minutes to eliminate the raw flour taste and start thickening.
- Add Liquids: Gradually pour in the chicken broth and milk while whisking continuously to prevent lumps. Continue cooking and stirring until the sauce thickens, about 3 to 5 minutes.
- Combine Chicken and Cheeses: Stir in the cooked chicken, grated Parmesan, and shredded mozzarella cheeses. Mix continuously until the cheeses fully melt and the sauce becomes smooth and creamy.
- Toss Pasta in Sauce: Add the drained pasta to the skillet and toss gently to coat the pasta evenly with the creamy chicken cheese sauce.
- Season and Serve: Season the dish with salt and black pepper to taste. Sprinkle chopped fresh parsley over the top if desired, then serve immediately while warm.
Notes
- Use rotini or any short pasta shape that holds sauce well.
- Cook pasta al dente to prevent mushiness when mixed into sauce.
- Substitute milk with half and half or cream for a richer sauce.
- Leftover cooked chicken can be shredded or diced as preferred.
- For a spicy kick, add red pepper flakes during garlic sauté.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
