Description
Speedy, creamy, and totally cozy pasta made from leftover roast chicken—perfect for a weeknight comfort meal.
Ingredients
Scale
- 300g (10.5 oz) fusilli pasta (or your favorite pasta shape)
- 150g (5.3 oz) smoked lardons or diced bacon
- 2 cloves garlic, crushed or grated
- 200g (7 oz) leftover roast chicken, shredded (or supermarket ready-cooked chicken)
- 150ml (about 2/3 cup) double cream (or creme fraiche)
- 50ml (scant 1/4 cup) leftover chicken gravy (optional)
- Salt and pepper, to taste
- 100g (3.5 oz) frozen peas (no need to defrost)
- Parmesan, to serve (optional)
- Green salad, to serve (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
- Meanwhile, heat a large frying pan over high heat for 1 minute. Add lardons or bacon (no oil needed) and fry for 2–3 minutes, stirring until golden brown.
- Lower the heat and add garlic, stirring for 1 minute.
- Add shredded chicken, cream, gravy (if using), salt, and pepper. Raise heat to medium and cook for about 3 minutes, until the sauce bubbles and chicken is piping hot.
- Stir in frozen peas and cook for 1 more minute.
- Drain pasta and add to the sauce, along with a splash of pasta water. Stir to coat the pasta evenly.
- Serve immediately, topped with grated parmesan and black pepper. Add a simple green salad if you like.
Notes
For extra flavor, use any leftover gravy you have—it really makes the sauce! Use whatever pasta you’ve got on hand. Not suitable for freezing. Store leftovers in the fridge and eat within 3 days of when the chicken was first cooked. Turn leftovers into a pasta bake: sprinkle cheese over the top and bake at 350°F (180°C) for 10–15 minutes.
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 3g
- Sodium: 700mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 95mg