Description
This creamy leftover chicken dinner is a quick and comforting meal perfect for using up cooked chicken. Tender rotini pasta is coated in a rich garlic Parmesan sauce with melted mozzarella, making it a delicious and satisfying dish ready in just 25 minutes.
Ingredients
Scale
Chicken and Pasta
- 2 cups cooked chicken
- 8 oz rotini pasta
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
Garnish
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook until just al dente, then drain and set aside to prevent overcooking.
- Prepare the Base: In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn the garlic.
- Make the Roux: Stir in the all-purpose flour and whisk continuously to form a roux, cooking for 1 to 2 minutes to eliminate the raw flour taste.
- Add Liquids: Gradually whisk in the chicken broth and milk, stirring constantly to prevent lumps. Continue cooking the mixture for 3 to 5 minutes until the sauce begins to thicken to a creamy consistency.
- Add Chicken and Cheese: Stir in the cooked chicken, grated Parmesan, and shredded mozzarella cheeses. Mix well until the cheeses are fully melted and the sauce is smooth.
- Combine Pasta and Sauce: Add the cooked pasta into the skillet, tossing gently to coat each piece evenly with the creamy cheese sauce.
- Season and Garnish: Season the dish with salt and black pepper to taste. Optionally, sprinkle chopped fresh parsley on top before serving to add a fresh, vibrant finish.
Notes
- Use rotini or any short pasta that holds sauce well.
- For extra flavor, consider adding a pinch of red pepper flakes or a splash of white wine to the sauce.
- Leftover chicken can be shredded or chopped, depending on your preference.
- To make this dish lighter, substitute milk with low-fat milk and consider reducing the butter quantity.
- Make sure to cook pasta al dente as it will absorb sauce and continue to soften.
- This recipe can be easily doubled for larger servings.
