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Left Over Roast Chicken, Cheese & Bacon Pasta

If left over roast chicken, bacon and cheese pasta doesn’t become your main reason for actually having a roast chicken, then I don’t know what will. It’s become the best thing about having roast chicken! It has everything that you might want in a dish! Creamy, meaty & pasta-y! Delish!
Prep Time15 mins
Cook Time30 mins
Course: Main Course
Keyword: bacon, cheese, chicken, cream cheese, left over meals, left over roast chicken,, pancetta, pasta

Ingredients

  • 200 ml good chicken stock homemade is best here
  • 75 g pancetta bacon will be fine if you dont have pancetta, cut it into strips.
  • 1 large onion, finely chopped
  • 2 cloves of garlic, minced.
  • 1 tsp salted butter
  • 1 tbsp mixed dried herbs Or use fresh if you have to hand
  • 100 g cream cheese
  • Left Over roast chicken
  • 200 g dried fusili or penne pasta whatever you have in the cupboard will also do

Instructions

  • In a cold shallow cast iron casserole or Saute pan, add your pancetta and turn on to a medium heat. Move occasionally to make sure it doesn't stick. You want to render as much of the fat out as you can.
  • add a tsp on salted butter and add your onion and garlic. Cook until softened and starting to colour. Don't let it catch.
  • add the chicken stock, dried herbs and chicken and bring to the simmer.
  • following the instructions on your packet for the pasta and get this on now.
  • when the pasta is cooked, drain the water, reserving some of it.
  • Add the cream cheese, pasta and the reserved water to the casserole and give it a good stir. Turn the heat right down and the cream cheese and pasta water will emulsify and thicken.
  • Sprinkle some freshly chopped parsley and serve