Description
A quick and comforting leftover chicken dinner featuring tender rotini pasta tossed in a creamy garlic Parmesan sauce with melted mozzarella, perfect for using up cooked chicken in a satisfying meal.
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
- 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, about 8–10 minutes. Drain the pasta and set it aside.
- Sauté Garlic: In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, stirring frequently to avoid burning.
- Make Roux: Stir in the all-purpose flour and whisk continuously to combine, cooking for 1–2 minutes until it forms a golden roux to thicken the sauce.
- Add Liquids: Gradually whisk in the chicken broth and milk, stirring constantly to prevent lumps. Continue cooking and stirring until the sauce thickens, about 3–5 minutes.
- Add Chicken and Cheese: Stir in the cooked chicken, grated Parmesan, and shredded mozzarella cheese. Mix thoroughly until the cheeses have melted and the sauce is smooth and creamy.
- Toss Pasta: Add the cooked rotini pasta to the skillet and toss well to coat each piece evenly with the creamy sauce.
- Season and Garnish: Season the dish with salt and black pepper to taste. If desired, sprinkle with chopped fresh parsley for a touch of color and freshness before serving.
Notes
- Using rotini pasta helps the sauce cling better due to its spiral shape.
- Be sure to whisk continuously when adding liquids to avoid lumps in your sauce.
- You can substitute milk with half-and-half or cream for a richer sauce.
- Leftover cooked chicken can be shredded or cubed based on preference.
- This recipe can be easily doubled for more servings.
- For a lighter version, reduce butter and cheese quantities or use low-fat dairy alternatives.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
