Creamy Garlic Parmesan Pasta with Hens + Greens

Creamy Garlic Parmesan Pasta with Roast Hen & Greens

(AKA: What Leftovers Wish They Could Be)

Quick, comforting, and deceptively classy—this one-pot wonder turns last night’s roast chicken (or Cornish hen) into dinner worth repeating. Velvety garlic-Parmesan cream meets tender pasta and vibrant greens for a weeknight flex that looks like Sunday supper.

Creamy Garlic Parmesan Pasta with Roast Hen & Greens

Serves: 4

Time: 25–30 minutes

Effort Level: Lazy genius

Ingredients:

• 2 tbsp olive oil
• 3–4 cloves garlic, minced
• 8 oz dry pasta (short cuts like penne or rigatoni work best)
• 3 cups chicken broth
• 1 cup heavy cream
• ½ cup grated Parmesan
• 1 tbsp butter (optional, for extra silkiness)
• 1½–2 cups shredded rotisserie chicken or cooked Cornish hen
• 1 bunch asparagus, trimmed and cut into 1” pieces
• 2 big handfuls baby spinach
• Salt & pepper to taste
• Optional: Lemon zest, chili flakes, or fresh herbs to finish

Instructions:

1. Sauté the garlic:
   In a large sauté pan or deep skillet, heat olive oil over medium heat. Add minced garlic and stir for about 30 seconds, just until fragrant. Don’t let it brown.
2. Build the base:
   Add dry pasta and pour in chicken broth. Stir to coat, then bring to a simmer. Cover loosely and cook for about 8–10 minutes, stirring occasionally.
3. Add asparagus:
   When pasta is just shy of al dente, stir in the asparagus. Let it cook uncovered for 4–5 minutes, until crisp-tender.
4. Make it creamy:
   Lower heat. Add cream, Parmesan, and butter (if using). Stir gently until everything melts together into a smooth sauce.
5. Toss in the chicken:
   Add shredded rotisserie chicken or Cornish hen. Stir to warm through—about 2–3 minutes is all it needs.
6. Finish with greens:
   Right before serving, stir in the spinach. Let it wilt from the residual heat.
7. Taste and tweak:
   Season with salt and pepper. Add a little lemon zest or chili flakes if you want to cut the richness or add heat.

Serve hot with an extra sprinkle of Parmesan and a glass of wine you didn’t earn but absolutely deserve.

Why I Use Ditalini (And You Might Want To, Too)

Let’s talk pasta shapes.

Sure, penne and fettuccine get all the creamy sauce glory—but when I’m reaching for comfort, I grab ditalini. Yep, those tiny little pasta tubes that usually get tossed into minestrone. And here’s why:

1. Every bite is balanced.

Ditalini lets the chicken, asparagus, and spinach mingle with the garlic-Parmesan sauce in every single spoonful. No twirling, no stabbing—just pure creamy harmony.

2. It’s fast.

Ditalini cooks in 7–8 minutes, making it perfect for weeknights when dinner needs to feel indulgent without acting like a diva.

3. It’s spoon food.

This version ends up somewhere between a saucy pasta and a rich, brothy bowl. Think “pasta stew” energy—but elegant. It hugs you from the inside 

Adjustments for Ditalini Lovers:

• Use 2½ cups broth instead of 3. Ditalini doesn’t need as much liquid and you want to avoid soup territory unless that’s your vibe.
• Start checking for doneness at 7 minutes. Don’t overcook it—it goes from perfect to mushy fast.
• Serve in a bowl, not a plate. Trust me, you’ll want to catch every drop of that velvety garlic-Parmesan sauce.

Whether you’re reviving Sunday’s Cornish hen or upgrading a $6 rotisserie chicken, this dish becomes something else entirely with ditalini: cozy, cohesive, and deceptively low effort.