Creamy Mushroom Pasta with Leftover Roast Chicken

Prep time: 15 mins
Cook time: 20 mins

Chef Rhys Hannan shares an easy, comforting weeknight dinner that makes the most of your roast chicken.

If you’ve got a container of leftover roast chicken in the fridge and you’re not quite sure what to do with it—this creamy mushroom pasta is your answer. It’s the kind of meal that feels indulgent but comes together with minimal effort, using simple pantry staples and whatever chicken you’ve got on hand.

And if you’re looking for a quick and easy roast chicken recipe? CLICK HERE.

This recipe was created by Rhys Hannan as part AgriCULTURED 2025 and presented at the Healthy Eating on a Budget Workshop in partnership with St Lukes and Eat Well Tasmania.

Directions

  1. Bring a pot of salted water to the boil and cook the pasta until just shy of al dente. Reserve a few tablespoons of the pasta water, then drain and set aside. 

  2. While the pasta cooks, heat the butter in a large frying pan over medium heat. Add the diced onion and cook for 3–4 minutes until soft and translucent. Add the garlic and stir for another minute until fragrant. 

  3. Add the mushrooms to the pan and cook until tender and the excess water has evaporated, about 5–7 minutes. Add the chopped roast chicken thighs and cook without stirring for a minute so the pieces get a little extra brown.  

  4. Add the cream to your reserved pasta water, and bring the mix to a simmer. If you’re adding peas or other quick-cooking green veg, toss them in now. Simmer gently for a few minutes until the sauce thickens. Add the pasta, toss together, and cook for another minute. The sauce should be silky but not heavy. 

  5. Season with some cracked black pepper. Grated parmesan is optional but welcome. 

Use the list below while you shop or cook. Simply tap an ingredient to cross it off 
the list. You can also tap directions while you cook.

Ingredients

Prep time: 15 mins
Cook time: 20 mins

Chef Rhys Hannan shares an easy, comforting weeknight dinner that makes the most of your roast chicken.

If you’ve got a container of leftover roast chicken in the fridge and you’re not quite sure what to do with it—this creamy mushroom pasta is your answer. It’s the kind of meal that feels indulgent but comes together with minimal effort, using simple pantry staples and whatever chicken you’ve got on hand.

And if you’re looking for a quick and easy roast chicken recipe? CLICK HERE.

This recipe was created by Rhys Hannan as part AgriCULTURED 2025 and presented at the Healthy Eating on a Budget Workshop in partnership with St Lukes and Eat Well Tasmania.

Use the list below while you shop or cook. Simply tap an ingredient to cross it off 
the list. You can also tap directions while you cook.

Directions

  1. Bring a pot of salted water to the boil and cook the pasta until just shy of al dente. Reserve a few tablespoons of the pasta water, then drain and set aside. 

  2. While the pasta cooks, heat the butter in a large frying pan over medium heat. Add the diced onion and cook for 3–4 minutes until soft and translucent. Add the garlic and stir for another minute until fragrant. 

  3. Add the mushrooms to the pan and cook until tender and the excess water has evaporated, about 5–7 minutes. Add the chopped roast chicken thighs and cook without stirring for a minute so the pieces get a little extra brown.  

  4. Add the cream to your reserved pasta water, and bring the mix to a simmer. If you’re adding peas or other quick-cooking green veg, toss them in now. Simmer gently for a few minutes until the sauce thickens. Add the pasta, toss together, and cook for another minute. The sauce should be silky but not heavy. 

  5. Season with some cracked black pepper. Grated parmesan is optional but welcome.