Description
Transform reheated grilled chicken into 5 restaurant-style pasta dishes using herbs, cream, and al dente pasta. A quick, satisfying way to repurpose leftovers with rich, layered flavors.
Ingredients
2 cups shredded or chopped grilled chicken (breast or thigh)
1 cup heavy cream
1/2 cup chopped fresh herbs (basil, parsley, or dill)
12 oz (340g) penne pasta
2 tablespoons olive oil
2 cloves minced garlic
1 tablespoon lemon juice
1/4 cup grated parmesan cheese (optional)
Black pepper, to taste
Instructions
Warm a large skillet over medium heat; add 2 tablespoons olive oil.
Bring salted water to a boil, cook pasta (reserve 1/4 cup pasta water).
Sauté garlic in the skillet for 1 minute.
Add cream and simmer for 5-7 minutes.
Stir in herbs, lemon juice, and cracked black pepper until smooth.
Add cooled chicken and cooked pasta to the skillet; toss to coat.
Incorporate reserved pasta water as needed for ideal sauce consistency.
Optional: Stir in parmesan cheese before serving.
Notes
Use bone-in or torn chicken for added texture
Substitute 1/4 cup milk for heavy cream in a lighter version
Use gluten-free pasta for dietary needs
Omit parmesan for a vegan option
Add spinach or sun-dried tomatoes for variation
Nutrition
- Serving Size: 1 serving (1 bowl)
- Calories: 450
- Sugar: 5g
- Sodium: 1000mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg