Leftover Chicken Pasta

5 from 1 vote

If you are looking for ways to use leftover chicken, try this easy recipe. Ready in 15 minutes, this creamy Leftover Chicken Pasta is perfect as a quick weeknight dinner. It's a healthy and high protein complete meal that will feed the entire family.

Prep Time5

Cook Time10

Total Time15

Course: Dinner, Lunch, Main

Cuisine: High Protein

Keyword: chicken, cream cheese, pasta

Servings: servings

Ingredients

9 oz (250 g) pasta uncooked (I used whole-grain penne)
½ red onion finely sliced
¼ cup (30 g) sun-dried tomatoes packed in olive oil
2 tbsp olive oil preferably from the sun-dried tomatoes
10 oz (280 g) cooked chicken breast shredded or diced
½ cup (120 g) cream cheese fat reduced
½ cup (120 ml) semi-skimmed milk dairy-free if needed
½ tsp garlic powder
salt and pepper to taste
⅓ cup (30 g) Parmesan cheese grated

Instructions

Cook pasta in salted boiling water according to package instructions, until al dente. Drain and set aside.
Heat 1 tablespoon of olive oil in a large skillet, then add sliced onion and sauté over medium heat until softened.
Roughly chop the sun-dried tomatoes and add them to the skillet; sauté with onions for about 1 minute.
Add the cooked chicken (shredded or diced) and heat through for 2-3 minutes.
In a medium bowl, combine cream cheese with milk, garlic powder, salt and pepper. Use a fork or a small whisk to stir the sauce until smooth, then add it to the pan with the chicken.
Toss in the cooked pasta, the remaining olive oil, and stir in Parmesan cheese.
Serve warm with a sprinkle of Parmesan cheese and a drizzle of olive oil on top.

Nutrition