Leftover Chicken Cream Pasta

 This leftover chicken cream pasta recipe is a quick and easy one-pot meal. It is perfect for a busy day, you can make it in less than 30 minutes! And it's so delicious too! This dish can be eaten for lunch or dinner. And the best part? It's vegan and gluten-free. So you will get your protein, but without the heavy carbs.

Leftover Chicken Cream Pasta


1) Tomato sauce (29 oz) (I use this )

2) Freshly grated Parmesan cheese

3) Mozzarella fresh mozzarella cheese (1 pound) (I use this )

4) Leftover chicken skin leftovers or any other leftover that can be used without too much texture or taste. I like using skin because it has a lot of flavors.

5) Cream cheese (4 oz)

6) Fresh basil for garnish


1) Heat up a large pot. Add the leftover chicken skin, tomato sauce, and cheese.

2) Cook on medium heat for about 10 minutes while stirring constantly. 

The cheese will melt and thicken the sauce. You should start to hear a bubbling sound when it's almost done. The 30-minute timer is a rough estimate because it depends on your stove heat. 

You might need to allow an extra few minutes or reduce heat if too much sauce is evaporating before the cheese has melted completely. Once the right amount of bubbling sounds has been reached, turn off the heat and set aside until ready to serve.

Leftover Chicken Cream Pasta