Leftover creamy chicken (rotisserie, shredded or grilled chicken) with delicious pasta (tagliatelle) and fresh spinach. Quick 20 minute no-waste dinner for the whole family.
We’ve all been there – trying to repurpose leftover chicken – be it rotisserie chicken, grilled (BBQ) or shredded chicken. No one likes food waste, right? Or at lest I do not. So when I was left with some shredded chicken from the Instant Pot (French Frozen Chicken in Instant pot recipe) these delicious tagliatelle were born. My kids loved them so much, so they became a staple meal.
Ingredients & Substitutions
- Leftover chicken (rotisserie/shredded/BBQ) – cut in small pieces
- Leftover sausage – optional. I’ve added this as it was also leftover from another meal (as seen in photos), but do not always have it on hand.
- Cooking cream – or heavy cream with some liquid. I use this Italian cooking cream (Amazon) for best results. I buy it at the near-by Italian store.
- Tagliatelle pasta – your favorite tagliatelle pasta (dry or fresh). Fresh always tastes better.
- Fresh Spinach – chopped
- Onions – chopped
- Seasoned salt to taste
- Olive oil – for sautéing
Note: Cooking cream is a very popular food item across continental Europe – it’s similar to whipping cream and heavy cream. The main difference is the milk fat ratio. Cooking cream usually has lower fat -milk ratio than the other two. However, that may differ on the basis on brand.
How to cook leftover chicken tagliatelle?
1st: Saute onions and spinach in some olive oil.
2nd: Add leftover chicken (and sausage) and all remaining ingredients, stir well and cook for another 5 minutes.
3rd: Boil pasta and strain. Mix all together. Easy peasy, dinner is served.
Leftover Chicken Tagliatelle
Equipment
- 1 soup pot
- 1 colander
- 1 cooking pot
Ingredients
- 250 g tagliatelle pasta, fresh or dried
- 200 g leftover chicken, finely chopped
- 100 g leftover sausage, ham or bacon (optional)
- 200 g fresh spinach, chopped
- 2 onions, medium
- 2 tbsp. olive oil
- 200 ml cooking cream*
- sea salt and black pepper to taste
- 2 liters water for cooking pasta or more
- 1 tbsp. seasoned salt, or more to taste
Instructions
- In a large soup pan add water and bring to a boil. Once boiling add tagliatelle pasta and let simmer until cooked (approx. 20 minutes).
- In the meantime, to another pot – add chopped onions and sauté in olive oil until golden (approx. 5 minutes). Add chopped spinach, sauté for another 5 minutes. Stir as needed.
- Next, add chopped leftover chicken and ham to pot with onions and spinach. Add seasoning and cooking cream. Stir well and let simmer for 5 minutes. Set aside.
- Finally, when tagliatelle are cooked, strain and combine with cooked chicken sauce. Serve immediately.
Notes
Nutrition
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