Description
Roast Chicken, Leek, and Penne Pasta combines golden, crispy roast chicken with creamy pasta and sautéed leeks. This rich and flavorful dish is perfect for family dinners or meal prep, and it’s sure to please everyone.
Ingredients
Scale
- 1 whole chicken (or chicken pieces, about 1.5 lbs)
- 1 cup penne pasta, uncooked
- 2 leeks, cleaned and sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1 cup chicken broth
- 1 lemon, juiced
- Fresh thyme or rosemary (optional)
- 1/4 cup Parmesan cheese, grated
Instructions
- Preheat the oven to 400°F (200°C). Season the chicken with olive oil, salt, pepper, and herbs. Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- While the chicken is roasting, bring a pot of salted water to a boil and cook the penne pasta according to the package instructions. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add the sliced leeks and sauté for 5-7 minutes until golden brown.
- Add garlic to the pan and sauté for another minute. Pour in the chicken broth and bring to a simmer. Stir in the heavy cream and lemon juice, allowing the sauce to thicken.
- Shred the roasted chicken into bite-sized pieces. Add the cooked pasta to the skillet with the leek sauce and toss to combine.
- Stir in the shredded chicken and mix well. Adjust seasoning with salt, pepper, and more lemon juice if needed.
- Serve the pasta in bowls, topped with freshly grated Parmesan cheese and herbs.
Notes
- For extra flavor, sear the chicken in a hot pan before roasting to get crispy, golden skin.
- You can swap the penne pasta for any pasta shape you like, such as rigatoni or spaghetti.
- Use a non-dairy cream substitute for a dairy-free version of the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 4g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 100mg