
This leftover roast chicken pasta transforms Sunday's roast into Monday's masterpiece with minimal effort. One pot means less cleanup while delivering maximum flavor as the pasta cooks directly in the savory broth, absorbing all those delicious flavors.
I discovered this recipe during a particularly busy week when I needed to stretch our Sunday roast chicken. My children now specifically request that I make extra chicken on Sundays just so we can enjoy this pasta the following day.
Ingredients
- Leftover roast chicken shredded into bite sized pieces adds protein and makes use of what might otherwise go to waste
- Fusilli pasta holds the sauce perfectly in its spirals
- Onion and garlic create an aromatic foundation for depth of flavor
- Tinned chopped tomatoes provide a quick sauce base with bright acidity
- Italian herbs add Mediterranean flavor without requiring fresh herbs
- Parmesan cheese contributes umami richness and creaminess
- Chicken broth or water transforms everything into a cohesive sauce as the pasta cooks
- Fresh parsley brightens the finished dish with color and freshness
Step-by-Step Instructions
- Sauté the Aromatics
- Heat the vegetable oil in a large deep pan over medium heat. Add finely chopped onion and minced garlic, sautéing for 2 to 3 minutes until the onion becomes translucent but not browned. This creates the flavor foundation for the entire dish.
- Create the Tomato Base
- Add the tin of chopped tomatoes along with the Italian herbs, salt, and pepper. Allow this mixture to simmer for 3 to 4 minutes, stirring occasionally. This brief reduction concentrates the tomato flavor and begins to develop the sauce.
- Combine Everything
- Add your shredded leftover chicken, the dry pasta, and the water or chicken broth. Ensure all pasta is submerged in the liquid. This one pot approach allows the pasta to cook directly in the developing sauce, absorbing flavors as it softens.
- Cook Until Perfect
- Cover with a lid and simmer over medium heat for approximately 15 minutes, stirring occasionally to prevent sticking. The pasta will gradually absorb the liquid while releasing its starch, creating a naturally thickened sauce. Cook until the pasta is al dente and most liquid has been absorbed.
- Finish with Cheese
- Once pasta is cooked, stir in the grated Parmesan until melted and incorporated throughout the dish. This adds creaminess and richness to bind everything together.
- Garnish and Serve
- Sprinkle freshly chopped parsley over the top for color and a burst of freshness. Serve immediately while hot, offering additional Parmesan at the table for those who enjoy extra cheesiness.

I particularly love how the starch from the pasta naturally thickens the sauce without needing cream or a roux. My family has a tradition of serving this with garlic bread for dipping into any remaining sauce, making it even more comforting on cold evenings.
Make It Your Own
This recipe welcomes personalization based on what you have available. Consider adding a handful of spinach or peas in the last few minutes of cooking for extra vegetables. Sweet bell peppers sautéed with the onions add lovely color and flavor. For a spicier version, include red pepper flakes with the Italian herbs. The beauty of this dish is its flexibility.
Storage and Reheating
This pasta actually improves overnight as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to loosen the sauce as the pasta will have continued absorbing liquid. Microwave covered or gently reheat on the stovetop until steaming hot throughout.
Upgrade Options
While perfect as written, there are several ways to elevate this simple dish. A splash of cream added with the Parmesan creates a luxurious rosé sauce. Torn fresh mozzarella dotted throughout before serving adds delightful melty pockets of cheese. For additional depth, deglaze the pan with a splash of white wine after sautéing the aromatics, allowing it to reduce before adding the tomatoes.

Common Questions
- → Can I use different types of pasta in this dish?
Yes, you can substitute fusilli with other pasta shapes like penne, farfalle, or rotini. Just ensure you adjust cooking time according to package instructions, as different shapes may require slightly more or less time to cook through.
- → What can I use if I don't have leftover roast chicken?
If you don't have leftover roast chicken, you can use rotisserie chicken from the store, or quickly cook some chicken breasts or thighs, then shred them. In a pinch, even canned chicken will work, though the flavor won't be as rich.
- → Is it possible to make this dish vegetarian?
Absolutely! Replace the chicken with roasted vegetables like zucchini, bell peppers, and mushrooms. Use vegetable broth instead of chicken broth, and consider adding some chickpeas or white beans for protein.
- → Can I make this dish ahead of time?
This pasta dish is best enjoyed fresh, but you can prepare it up to a day ahead. It might absorb more liquid when stored, so when reheating, add a splash of broth or water to loosen the sauce. Reheat gently on the stovetop or in the microwave.
- → What can I add to make this dish spicier?
To add heat, incorporate red pepper flakes when sautéing the onions and garlic. Alternatively, add a diced jalapeño or a dash of cayenne pepper to the sauce. You could also serve with hot sauce on the side for individuals to adjust to their preference.
- → How do I store leftovers of this pasta dish?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta may absorb more of the sauce during storage, so you might need to add a little water or broth when reheating to restore the consistency.