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4.34 from 3 votes

Leftover Chicken and Tomato Pasta

Course Main
Author Cooks with Cocktails


  • 2 cups Water
  • 2 cups Chicken Broth
  • 1 Chicken Carcass
  • 3 Chicken Breasts
  • 1 Onion Quartered
  • 3 Carrots chopped in large chunks
  • 2 Celery stalks
  • 1 Garlic Bulb , skin and all
  • 1 - 19 oz can of Diced Tomatoes
  • 1 Tbsp Lemon Juice
  • 2 Tbsps Fresh Basil Chopped
  • Salt and Pepper to taste
  • 1/2 cup Parmesan Cheese
  • 1 box of your favorite Pasta (Gluten Free ;))


  • Method:
  • Put the leftover chicken carcass in a dutch over or roasting pan and roast in the oven at 350 for about an hour until the carcass starts browning nicely.
  • Then on the stove on medium high, add the chicken breast, chicken broth, water, onion, carrot, celery, and garlic bulb into the pot and boil.
  • Reduce till liquid is about 2 cups
  • Drain the whole lot and discard the bones and veggies leaving only the chicken and liquid. Take all the meat off the bones if there is any left and put it back in the sauce.
  • Take the chicken breast out and cut into bite sized pieces.
  • At this point add your pasta in boiling water and cook as directed on the box.
  • Add canned tomatoes, lemon juice, and basil to the broth. Taste the seasoning and adjust with salt and pepper.
  • When the pasta is ready add it to the sauce.
  • Dish it up and finish generously with parmesan cheese.