Garlic Chicken Pasta
Garlic Chicken Pasta is a quick and flavorful meal that’s perfect for using leftover grilled, roasted, or barbecued chicken. Made with tender chicken, garlic, melted cheese, and pasta, this easy family dinner comes together in about 30 minutes and is a delicious way to turn leftovers into something everyone will enjoy.
If you often cook with leftover chicken, you may also enjoy my Creamy Chicken and Vegetable Soup, Low Calorie Chicken Alfredo, and Creamy Garlic Chicken.
Why You’ll Love This Recipe
- A great way to use leftover chicken.
- Ready in about 30 minutes.
- Rich garlic flavor without being overly heavy.
- Creamy melted cheese in every bite.
- Perfect for busy weeknight dinners.
Ingredient Notes
This recipe works wonderfully with leftover grilled, roasted, boiled, or barbecued chicken. Using a combination of cheddar and mozzarella gives the pasta a creamy texture while adding plenty of flavor.
While Testing This Recipe…
These little tips made the pasta even better:
- Leftover grilled chicken gives the dish the best flavor, but roasted or boiled chicken works well too.
- Add the cheese at the very end so it melts smoothly into the pasta.
- Reserve a little pasta water if you’d like a slightly creamier sauce.
- Taste before serving and adjust the seasoning if needed.
- Fresh parsley makes a lovely finishing touch if you have some on hand.
Variations
- Add mushrooms or spinach for extra vegetables.
- Use penne, fusilli, or rotini instead of elbow macaroni.
- Sprinkle Parmesan over the finished pasta for even more flavor.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of chicken stock or milk to keep the pasta creamy.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes. Rotisserie chicken is an excellent shortcut for this recipe.
Can I use another type of pasta?
Absolutely. Penne, fusilli, shells, or rotini all work well.
Can I make it ahead?
This pasta is best served fresh, but leftovers reheat beautifully with a little extra liquid.
Looking for more comforting pasta and chicken dinners? Try my Chicken Scampi, Cheeseburger Pasta, or Cheese Stuffed Meatballs.
Garlic Chicken Pasta
Ingredients
- 1¼ cups uncooked elbow macaroni
- 2 cooked chicken thighs shredded or chopped
- ½ teaspoon allspice
- 1 teaspoon dried oregano
- Salt to taste
- Black pepper to taste
- 3 garlic cloves minced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 cup shredded cheese cheddar and mozzarella
- ¼ cup chicken stock
Instructions
- Cook the macaroni according to the package directions. Drain and set aside.
- Heat the olive oil and butter in a large skillet over medium heat.
- Add the garlic and sauté for about 30 seconds until fragrant.
- Stir in the cooked chicken, oregano, allspice, salt, and black pepper. Cook for about 3 minutes.
- Add the cooked macaroni and chicken stock. Stir everything together and cook for another 2 minutes.
- Add the shredded cheese and stir until melted and creamy.
- Serve immediately while hot.
Notes
- Leftover grilled chicken gives the dish the best flavor, but roasted or boiled chicken works well too.
- Add the cheese at the very end so it melts smoothly into the pasta.
- Reserve a little pasta water if you’d like a slightly creamier sauce.
- Taste before serving and adjust the seasoning if needed.
- Fresh parsley makes a lovely finishing touch if you have some on hand.
Nutrition
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🍽 Complete Your Meal
Turn this simple pasta into a complete dinner with these fresh sides and desserts.
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What a great use of leftover chicken! The pasta turned out absolutely mouthwatering, Muna.
Thanks Angie 🙂
I love the way you used up your leftovers. It looks wonderful, it actually looks like it could have come from a fancy restaurant!
Thanks a lot for kind words Chris, you’re so sweet 🙂
I would definitely love such dish for dinner!
This is definitely a success!It looks like it’s from a restaurant! I love this pasta!
Thanks Nagi 🙂
Can you make this without chicken stock??
You can use vegetable stock instead, it will bring more flavor to the dish but you can leave it out if you wish.
1 1/4 cup for 4 people? Made this not thinking about the portions this was a few bites per person. No, no. Otherwise it’s fine but this proportion is off.