Description
This comforting leftover chicken dinner transforms cooked chicken and rotini pasta into a creamy, cheesy skillet meal perfect for a quick weeknight supper. Featuring a homemade garlic-infused white sauce made with butter, flour, chicken broth, milk, and melted cheeses, this dish is easy to prepare in under 30 minutes. Finished with fresh parsley for a touch of color, it’s a delicious way to use up leftover chicken while creating a satisfying, flavorful dinner that the whole family will enjoy.
Ingredients
Scale
Pasta
- 8 oz rotini pasta
- Salt (for pasta water, as needed)
White Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients
- 2 cups cooked chicken, shredded or chopped
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 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, typically about 8–10 minutes depending on package instructions. Drain the pasta well and set aside.
- Prepare the garlic butter: In a large skillet over medium heat, melt the butter. Add the minced garlic and cook for about 1 minute, stirring frequently, until the garlic becomes fragrant but not browned.
- Make the roux: Sprinkle the flour over the melted butter and garlic, whisking continuously to form a smooth paste. Cook this mixture for 1–2 minutes to eliminate the raw flour taste, without letting it brown.
- Add the liquids: Gradually pour in the chicken broth and milk, whisking constantly to prevent lumps. Continue cooking and stirring for 3–5 minutes, until the sauce thickens to a creamy consistency.
- Incorporate the chicken and cheeses: Stir in the cooked chicken pieces, grated Parmesan, and shredded mozzarella. Continue to stir over low heat until the cheeses melt completely and the sauce is smooth and cohesive.
- Toss the pasta with sauce: Add the cooked rotini into the skillet with the sauce, stirring well to ensure the pasta is evenly coated with the creamy chicken mixture.
- Season and garnish: Taste and season with salt and black pepper as needed. If using, sprinkle chopped fresh parsley over the top for a fresh, herbaceous finish before serving warm.
Notes
- For extra creaminess, substitute half the milk with heavy cream.
- Adding vegetables such as spinach or peas can increase the nutritional value and add color.
- Use any cooked chicken you have on hand – rotisserie or leftover roasted chicken works great.
- Freshly grated Parmesan cheese enhances flavor more than pre-grated options.
- To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend for the roux.
