If you’re anything like me, a BBQ roast chicken from the local chicken shop is one of those lifesavers that always seems to find its way into the fridge. It’s quick, affordable and makes dinner so much easier during a busy week.
The only problem? There’s often plenty left over.
Rather than making the same old sandwiches or wraps, I love turning leftover roast chicken into something hearty that the whole family will happily tuck into. This Creamy BBQ Chicken & Veg Pasta Bake is one of those meals. It’s rich, cheesy, packed with vegetables and is a brilliant way to use up whatever is sitting in the fridge.
Best of all, it’s incredibly forgiving. Swap the vegetables, change the cheese, use whatever pasta you have —it all works.
Why You’ll Love This Recipe
- Perfect for using leftover BBQ roast chicken.
- Family-friendly and freezer-friendly.
- Great for cleaning out the vegetable drawer.
- Ready in around 45 minutes.
- Perfect for meal prep or leftovers the next day.
Ingredients
- 350–450g dried pasta (penne, spirals or macaroni work well)
- 2–3 cups shredded BBQ roast chicken
- 1 onion, finely diced
- 2 cloves garlic, crushed
- 1 zucchini, diced
- 1 red capsicum, diced
- 1 cup broccoli florets
- 1 cup frozen peas
- 300ml thickened cream
- 1 cup milk
- 1 tablespoon plain flour
- 1 teaspoon chicken stock powder
- 2 cups grated tasty cheese
- ½ cup grated Parmesan (optional)
- Salt and freshly cracked black pepper
- 1 teaspoon paprika (optional)
Crunchy Topping
- ½ cup breadcrumbs
- 1 tablespoon melted butter
- Extra grated cheese
Method
- Preheat your oven to 180°C (fan-forced).
- Cook the pasta until it is just shy of al dente. Drain and set aside.
- Heat a little olive oil in a large frying pan. Cook the onion until softened before adding the garlic.
- Add the zucchini, capsicum and broccoli and cook for 4–5 minutes until they begin to soften.
- Stir in the flour and cook for one minute before gradually adding the milk, stirring constantly.
- Add the cream, chicken stock powder and paprika. Simmer gently until the sauce begins to thicken.
- Stir through the shredded BBQ chicken and frozen peas. Season with salt and pepper to taste.
- Fold the cooked pasta through the sauce before transferring everything to a greased baking dish.
- Sprinkle over the grated cheese.
- Mix the breadcrumbs with the melted butter and scatter over the top with a little extra cheese.
- Bake for 20–25 minutes or until golden, bubbling and delicious.
Allow to rest for five minutes before serving.
Tips
- Add baby spinach just before combining everything for extra greens.
- A squeeze of fresh lemon juice before serving brightens the creamy sauce beautifully.
- Leftovers keep well in the fridge for up to three days and reheat perfectly for lunch.
- Freeze individual portions for an easy homemade freezer meal.
Variations
Bacon Lovers: Cook a few rashers of diced bacon with the onion for extra flavour.
Extra Veg: Carrots, corn, mushrooms, cauliflower or pumpkin all work well.
Spicy Version: Add a pinch of chilli flakes or a dash of hot sauce.
Cheese Upgrade: Mix mozzarella with tasty cheese for an extra gooey topping.
What to Serve With It
This pasta bake is delicious on its own, but it pairs perfectly with:
- Garlic bread
- A fresh garden salad
- Steamed green beans
- Homemade coleslaw
Final Thoughts
Some of the best family dinners come from making the most of what you already have. This Creamy BBQ Chicken & Veg Pasta Bake is proof that leftovers never have to be boring.
It’s comforting, budget-friendly, packed with flavour and guaranteed to become one of those recipes you come back to whenever there’s leftover roast chicken in the fridge.
If you give this recipe a try, I’d love to hear how you made it your own. Did you add different vegetables? Try another cheese? Let me know in the comments and share your favourite leftover roast chicken creations.