Roast Chicken, Leek, and Penne Pasta
A comforting dish featuring tender roast chicken, creamy pasta, and sweet leeks, perfect for family gatherings.
- Prep Time: 15 minutes
- Cook Time: 105 minutes
- Total Time: 120 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: None
Ingredients
Scale
- 1 whole chicken (about 4–5 lbs)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 leeks, cleaned and sliced
- 3 cloves garlic, minced
- 8 oz penne pasta
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C). Season the chicken generously with olive oil, salt, and pepper. Roast for about 1 hour and 15 minutes, until the internal temperature reaches 165°F (75°C).
- In a large pot, bring salted water to a boil and cook the penne pasta according to package instructions. Drain and set aside.
- In a large skillet over medium heat, sauté the sliced leeks and minced garlic until softened and fragrant.
- Add the chicken broth and heavy cream to the skillet, bringing it to a gentle simmer. Stir in the cooked pasta and grated Parmesan cheese, mixing until well combined and creamy.
- Once the chicken is done roasting, allow it to rest for a few minutes. Shred the meat off the bone, discarding skin and bones.
- Mix the shredded chicken into the pasta and leek mixture until everything is coated in the creamy sauce.
- Serve warm, garnished with fresh parsley.
Notes
Pairs well with a green salad and crisp white wine. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 2g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 43g
- Cholesterol: 100mg
Find it online: https://pennykitchenz.com/roast-chicken-leek-penne-pasta/