Ed's Leftover Chicken and Roasted Garlic Pasta

Transform your dinner leftovers into a gourmet delight with Ed's Leftover Chicken and Roasted Garlic Pasta! This creamy, flavor-packed dish combines tender shredded chicken with the nutty sweetness of roasted garlic, mingling in a luscious Parmesan cream sauce. Perfect for repurposing last night's chicken, this recipe turns simplicity into luxury, with al dente pasta clinging to every velvety bite. The dish is elevated with fresh parsley, a touch of heat from optional red pepper flakes, and the perfect balance of butter and olive oil for richness. Ready in just 40 minutes, it's a comforting weeknight meal that doesn’t sacrifice elegance. With keywords like "leftover chicken," "roasted garlic pasta," and "creamy Parmesan sauce," this recipe is a timeless favorite for pasta lovers.

Nutriscore Rating: 60/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 cups leftover cooked chicken
• 12 ounces spaghetti or pasta of choice
• 1 whole garlic bulb
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 cup heavy cream
• 1 cup Parmesan cheese, grated
• 2 tablespoons fresh parsley, chopped
• 0 to taste salt
• 0 to taste black pepper
• 0.5 teaspoons red pepper flakes (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C). Cut off the top of the garlic bulb to expose the tops of the cloves. Drizzle 1 tablespoon of olive oil over the exposed garlic, wrap tightly in aluminum foil, and roast in the oven for 25-30 minutes until soft and golden.

Step 2

While the garlic roasts, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

Step 3

Shred the leftover cooked chicken into bite-sized pieces and set aside.

Step 4

Once the garlic is roasted, squeeze the soft cloves out of their skins into a small bowl. Mash the garlic into a paste using a fork.

Step 5

In a large skillet or saucepan, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Add the roasted garlic paste and stir for 1 minute to release its aroma.

Step 6

Stir in the heavy cream and let it simmer for 2-3 minutes, stirring occasionally. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy.

Step 7

Add the shredded chicken to the sauce, stirring to coat. Season with salt, black pepper, and red pepper flakes, if using.

Step 8

Toss the cooked pasta into the sauce, stirring well to combine. If the sauce is too thick, use the reserved pasta water, a few tablespoons at a time, to loosen it to your desired consistency.

Step 9

Serve the pasta hot, garnished with fresh parsley and extra Parmesan cheese, if desired.

Nutrition Facts

Serving size	(1331.3g)

Amount per serving	% Daily Value*
Calories	3201.2

Total Fat 192.4g	0%
Saturated Fat 90.3g	0%
Polyunsaturated Fat 4.0g
Cholesterol 807mg	0%
Sodium 4197.4mg	0%
Total Carbohydrate 135.8g	0%
Dietary Fiber 9.0g	0%
Total Sugars 2.8g
Protein 213.1g	0%

Vitamin D 25IU	0%
Calcium 1166.8mg	0%
Iron 11.6mg	0%
Potassium 1878.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.4%

Protein: 27.3%

Carbs: 17.4%