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Chicken Breast Stuffed with Brie Cheese & Wrapped in Bacon

Super Simple "Leftover" Chicken Pasta Recipe

The following Super Simple Chicken Pasta Recipe was created using leftover chicken and a variety of pastas. Do you ever have boxes with just a little bit of pasta left in them? If so, this recipe is the perfect solution!


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Here's what you need to make this tasty dish. Feel free to add or delete spices and veggies to create your own unique pasta dish.

8 ounces Dried Pasta - I used penne, shells and bowtie pasta

1 or 2 Chicken breasts, diced (You could use dark or white meat or a combination)

2 Tablespoons Extra Virgin Olive Oil

2 cloves Garlic, minced

1/2 White or Yellow onion, chopped

1 Green Bell Pepper, chopped

1 Jalapeno Pepper, seeds removed and minced

1 Tomato, seeded and chopped

1 ounce freshly grated Parmesan Cheese (optional)

Salt and pepper to taste


Using a 6-quart pot, fill about 2/3rd's of the way with water to boil the pasta.

Place the pot on a stove burner and turn on High. Add about 1 teaspoon of salt, if desired and a teaspoon of olive oil (helps to keep the pasta from sticking).

Add pasta to boiling water and cook for 10-12 minutes.

Add 2 Tablespoons Olive Oil to 12-inch skillet. Place on stovetop burner and turn heat to Medium.

Add garlic and onion. Saute until onion becomes translucent; about 4 minutes.

Add green bell and jalapeno peppers and cook for 3 minutes.

Add diced chicken.

When pasta is thoroughly cooked, drain water and add to veggie mixture in the skillet.

Reduce heat to Low.

Add tomatoes and gently toss. Cook all ingredients for 4-5 minutes.

Top with freshly grated Parmesan cheese, if desired.

Feel free to add in additional spices such as Mrs. Dash, basil, oregano or parsley.

Transfer to serving bowl and enjoy!

Add a yummy salad and freshly baked bread (Pillsbury has a fabulous French bread loaf!) for a satisfying meal.