Pasta Salad with Leftover Chicken
20 min
Perfect for when you've got leftover pasta and chicken in the fridge — just chop, toss, and done in under 20 minutes.
saladchickenpasta
A fast and delicious pasta dish with tender chicken pieces in a creamy sauce, topped with melted mozzarella cheese
Instructions
- 1
Cut chicken breast into 1x1 cm cubes. Heat oil in a pan and fry the diced meat until golden
- 2
In a bowl, mix crumbled bouillon cube with water and cream, pour into the pan and bring to a boil
- 3
Cook pasta al dente in boiling lightly salted water and drain. Transfer cooked pasta to the pan and mix with the sauce
- 4
Serve the finished pasta on plates and sprinkle with grated cheese
Per average serving
546
Calories
kcal
24
Protein
g
63.9
Carbs
g
21.4
Fat
g
2.9g
Fiber
6.5g
Sugar
6131mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
546
Calories
kcal
24
Protein
g
63.9
Carbs
g
21.4
Fat
g
2.9g
Fiber
6.5g
Sugar
6131mg
Sodium
Tips from the kitchen
- Cut the chicken into even 1 cm cubes so they cook at the same speed. Uneven pieces means some are dry while others are still pink.
- Don't crowd the pan when you fry the chicken. Give the cubes room so they brown instead of steaming in their own juices.
- Crumble the bouillon cube into the water and cream and stir before it goes in the pan. It dissolves a lot easier than dropping the whole cube into hot fat.
- Drain the pasta a touch before it's fully al dente. It keeps cooking once you mix it into the hot sauce, so you avoid mush.
- Sprinkle the mozzarella over the hot pasta right on the plate. The heat from underneath melts it without you needing to do anything else.
Ways to vary it
- A handful of fresh spinach stirred into the sauce just before the pasta wilts down nicely and adds some color.
- If you like a bit of bite, a clove of crushed garlic in the oil with the chicken works well.
- Swap the tagliatelle for penne or fettuccine if that's what you have in the cupboard.
Storage & leftovers
Keeps in the fridge in a sealed container for up to 3 days. Creamy pasta doesn't freeze well, the sauce tends to split when thawed, so I'd skip it. Reheat gently in a pan with a splash of water or cream to loosen the sauce back up.
What to serve with it
A simple green salad with a sharp vinaigrette cuts through the cream nicely. Some warm bread on the side is good for mopping up the sauce.
UC
By Untrained ChefPublished 3 February 2026 · Updated 11 July 2026
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