8 Chicken Breast Recipes Using Leftovers

Don't let leftover chicken breast go to waste just because you're tired of the same old recipes. You'll find these eight creative dishes transform yesterday's chicken into entirely new meals that your family won't recognize as leftovers. From creamy pasta to zesty wraps, each recipe offers a distinct flavor profile and takes less than 30 minutes to prepare. Let's explore how your pre-cooked chicken can become the foundation for globally-inspired dishes that'll make weeknight dinners exciting again.

Creamy Chicken Pesto Pasta

Transforming leftover chicken breast into a creamy pesto pasta creates a quick and satisfying meal that brings new life to your previous day's protein. The combination of tender chicken, al dente pasta, and vibrant pesto sauce comes together in a dish that feels completely fresh and purposeful.

This creamy variation adds an extra layer of indulgence to the classic pesto pasta, incorporating heavy cream and additional Parmesan cheese for a richer, more luxurious sauce. The result is a restaurant-quality dish that can be prepared in under 30 minutes, perfect for busy weeknights when you need a comforting meal.

• 2 cups leftover cooked chicken breast, shredded
• 8 oz pasta (penne or fettuccine recommended)
• 1/2 cup prepared pesto
• 1/3 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 1/4 cup reserved pasta water
• Fresh basil leaves for garnish

Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. While the pasta cooks, shred the leftover chicken breast into bite-sized pieces and set aside. Reserve 1/4 cup of pasta water before draining the pasta.

Return the empty pot to medium-low heat and add olive oil. Add the pesto and heavy cream, stirring to combine. Once the mixture is warm, add the Parmesan cheese and stir until melted and smooth. If the sauce seems too thick, gradually add the reserved pasta water until you reach your desired consistency.

Add the cooked pasta and shredded chicken to the sauce, tossing gently until everything is well coated and heated through. Season with salt and black pepper to taste. Serve immediately, garnished with additional Parmesan cheese and fresh basil leaves.

For optimal results, allow the leftover chicken to come to room temperature before adding it to the dish. The sauce can be adjusted to your preference by adding more cream for extra richness or additional pasta water for a lighter consistency.

Store any leftovers in an airtight container in the refrigerator for up to three days, and when reheating, add a splash of cream or milk to maintain the creamy texture.

Buffalo Chicken Wrap With Blue Cheese

Transform leftover chicken breast into a zesty Buffalo chicken wrap that combines the perfect balance of heat and coolness. This quick and easy recipe takes the classic Buffalo wing flavors and wraps them in a portable format that's perfect for lunch or a light dinner.

The combination of spicy Buffalo sauce-coated chicken and cooling blue cheese creates a crave-worthy contrast, while crisp lettuce and celery provide a satisfying crunch. This wrap can be assembled in minutes, making it an ideal solution for busy days when you need a flavorful meal without extensive preparation.

• 2 cups leftover chicken breast, shredded
• 1/3 cup Buffalo wing sauce
• 4 large flour tortillas
• 1/2 cup blue cheese crumbles
• 1/2 cup blue cheese dressing
• 2 cups shredded lettuce
• 2 celery stalks, finely diced
• 1/4 cup diced red onion
• Salt and pepper to taste

In a medium bowl, toss the shredded chicken with Buffalo wing sauce until well coated. If the chicken is cold from the refrigerator, warm it slightly in the microwave for 30 seconds to help the sauce distribute more evenly.

Lay out each tortilla and spread a generous tablespoon of blue cheese dressing in the center, leaving about an inch of space around the edges. Layer each tortilla with shredded lettuce, followed by the Buffalo-coated chicken, diced celery, red onion, and blue cheese crumbles.

To wrap, fold the bottom edge of the tortilla up about one-third of the way. Then fold in both sides and roll the wrap up tightly, starting from the bottom. If desired, secure with toothpicks.

For added flavor and texture, you can lightly toast the wrapped tortilla in a dry skillet over medium heat for 1-2 minutes per side.

For best results, serve the wraps immediately while the contrast between the warm chicken and cool vegetables is at its peak. If making these wraps ahead of time, consider keeping the chicken separate from the cold ingredients and assembling just before serving to maintain optimal texture.

The Buffalo sauce can be adjusted to taste, and ranch dressing can be substituted for the blue cheese dressing if preferred.

Asian-Style Chicken Salad With Sesame Dressing

Transform leftover chicken breast into a vibrant Asian-style salad that combines crisp vegetables, tender meat, and a tangy sesame dressing. This refreshing dish offers a perfect balance of textures and flavors, making it an ideal choice for lunch or a light dinner.

The key to this salad's success lies in its sesame-ginger dressing, which adds a distinctive Asian flair while complementing the neutral flavor of leftover chicken breast. The combination of crunchy vegetables and tender chicken creates a satisfying meal that can be prepared in minutes, perfect for warm days when you want something light yet filling.

• 2 cups leftover cooked chicken breast, shredded
• 3 cups shredded Napa cabbage
• 1 cup shredded carrots
• 1/2 cup sliced red bell pepper
• 3 green onions, thinly sliced
• 1/4 cup fresh cilantro leaves
• 2 tablespoons toasted sesame seeds
• 1/4 cup slivered almonds

Dressing:

• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced

Begin by preparing the sesame dressing. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, grated ginger, and minced garlic until well combined. Set aside to allow the flavors to meld while preparing the other ingredients.

In a large mixing bowl, combine the shredded chicken, Napa cabbage, carrots, and red bell pepper. Add the sliced green onions and cilantro leaves, tossing gently to distribute all ingredients evenly throughout the salad.

Pour the prepared dressing over the salad mixture and toss thoroughly to ensure all ingredients are well coated. Top with toasted sesame seeds and slivered almonds just before serving to maintain their crunch.

For optimal results, prepare this salad no more than two hours before serving to maintain the vegetables' crispness. The dressing can be made up to three days in advance and stored in an airtight container in the refrigerator.

If planning to serve later, keep the dressed salad separate from the nuts and seeds, adding them just before serving to prevent them from becoming soggy.

Quick Chicken and Rice Soup

This comforting soup transforms leftover chicken breast into a wholesome, warming meal that's perfect for chilly days or when you're craving something nourishing.

The combination of tender chicken, hearty rice, and vegetables creates a satisfying soup that comes together in under 30 minutes.

Using pre-cooked chicken breast significantly reduces preparation time while maintaining all the classic flavors of a home-cooked chicken soup. The addition of fresh vegetables and aromatic herbs ensures a flavorful broth that tastes like it's been simmering for hours, even though it's ready in a fraction of the time.

• 2 cups leftover cooked chicken breast, diced
• 1 cup cooked white rice
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 8 cups chicken broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, cooking until the vegetables begin to soften, about 5-7 minutes.

Add minced garlic and cook for an additional minute until fragrant.

Pour in the chicken broth and add the bay leaf and thyme. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes or until the vegetables are tender.

Add the diced chicken breast and cooked rice to the pot, stirring gently to combine. Simmer for an additional 5 minutes until the chicken and rice are heated through.

Season with salt and pepper to taste, and remove the bay leaf before serving. Garnish with fresh parsley and serve hot.

For the best results, avoid overcooking the soup after adding the rice, as it can become mushy.

If planning to store leftovers, consider keeping the cooked rice separate and adding it to individual portions when reheating.

The soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.

BBQ Chicken Pizza With Red Onions

BBQ Chicken Pizza with Red Onions transforms leftover chicken breast into a mouthwatering homemade pizza that rivals your favorite pizzeria. The combination of tangy BBQ sauce, tender shredded chicken, and sweet red onions creates a perfect balance of flavors that's both familiar and exciting.

This recipe offers a delicious way to reimagine yesterday's chicken breast, turning it into a crowd-pleasing meal that's perfect for casual dinners or game day gatherings. The red onions add a perfect crunch and subtle sweetness that complements the smoky BBQ sauce, while melted cheese brings everything together into a cohesive, satisfying dish.

• 1 prepared pizza dough (12-inch)
• 2 cups leftover chicken breast, shredded
• 1 cup BBQ sauce
• 2 cups shredded mozzarella cheese
• 1 medium red onion, thinly sliced
• 2 tablespoons olive oil
• 1/4 cup chopped fresh cilantro
• 1/2 cup grated Parmesan cheese

Preheat your oven to 450°F (230°C) and place a pizza stone or baking sheet inside to heat. While the oven heats, roll out your pizza dough on a floured surface to form a 12-inch circle. Brush the edges with olive oil to ensure a golden, crispy crust.

Spread BBQ sauce evenly across the pizza dough, leaving a 1/2-inch border around the edges. Layer with shredded mozzarella cheese, followed by the shredded chicken and sliced red onions. Sprinkle Parmesan cheese over the top.

Carefully transfer the pizza to the preheated stone or baking sheet and bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbling. Remove from the oven, sprinkle with fresh cilantro, and let rest for 2-3 minutes before slicing.

For best results, ensure your leftover chicken is well-shredded and at room temperature before adding it to the pizza. If the chicken seems dry, toss it with a small amount of BBQ sauce before placing it on the pizza.

The pizza can be customized with additional toppings like jalapeños or bacon, and any leftover slices can be stored in an airtight container in the refrigerator for up to 2 days.

Mediterranean Chicken Quinoa Bowl

Transform your leftover chicken breast into a vibrant Mediterranean-inspired quinoa bowl that's both nutritious and satisfying. This colorful dish combines protein-rich quinoa with fresh vegetables, tangy feta cheese, and tender chicken for a well-balanced meal that brings the flavors of the Mediterranean to your table.

The beauty of this recipe lies in its versatility and simplicity. By using pre-cooked chicken breast, you can focus on building layers of complementary Mediterranean flavors while creating a wholesome meal that works perfectly for lunch or dinner. The combination of warm quinoa and cool, crisp vegetables creates an interesting contrast of textures and temperatures.

• 2 cups leftover cooked chicken breast, diced
• 1 cup quinoa
• 2 cups vegetable or chicken broth
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely diced
• 1/2 cup kalamata olives, pitted and halved
• 1/2 cup crumbled feta cheese
• 2 tablespoons olive oil
• 1 lemon, juiced
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried oregano
• Salt and pepper to taste

Rinse the quinoa thoroughly under cold water using a fine-mesh strainer. In a medium saucepan, combine the quinoa with broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until the quinoa is tender and has absorbed all the liquid.

Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.

While the quinoa cooks, prepare the Mediterranean dressing by combining olive oil, lemon juice, dried oregano, salt, and pepper in a small bowl. Whisk until well combined. Cut the leftover chicken breast into bite-sized pieces and allow it to come to room temperature.

In a large bowl, combine the cooked quinoa, diced chicken, cucumber, cherry tomatoes, red onion, and kalamata olives. Pour the dressing over the mixture and toss gently to combine.

Top with crumbled feta cheese and fresh parsley just before serving.

For optimal results, allow the quinoa to cool slightly before combining with the other ingredients to prevent the vegetables from wilting. This dish can be served warm or cold and keeps well in the refrigerator for up to three days.

If preparing in advance, consider adding the feta cheese and fresh herbs just before serving to maintain their fresh taste and texture. The dressing can be adjusted to taste, adding more lemon juice or olive oil as desired.

Chicken and Avocado Quesadillas

Transforming leftover chicken breast into a zesty Mexican-inspired meal is both practical and delicious. Chicken and avocado quesadillas offer a perfect blend of creamy, savory, and crispy textures that make this dish an instant family favorite.

These quesadillas come together quickly and can be customized with additional toppings to suit individual tastes. The combination of tender chicken, creamy avocado, and melted cheese creates a satisfying meal that feels completely different from the original chicken dish.

• 2 cups leftover cooked chicken breast, shredded
• 4 large flour tortillas
• 2 ripe avocados, sliced
• 2 cups shredded Mexican cheese blend
• 1 lime, juiced
• 1/4 cup fresh cilantro, chopped
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 2 tablespoons vegetable oil

Prepare the chicken by shredding it into small pieces and seasoning with chili powder, salt, and pepper. Toss the seasoned chicken with lime juice and chopped cilantro, ensuring even distribution of flavors throughout the meat.

Heat a large skillet over medium heat and add a small amount of oil. Place one tortilla in the pan and layer one side with cheese, followed by the seasoned chicken and avocado slices. Add another layer of cheese on top of the avocado and fold the empty half of the tortilla over to create a half-moon shape.

Cook for 2-3 minutes until golden brown, then carefully flip and cook the other side until the cheese is fully melted and the tortilla is crispy.

Repeat the process with remaining tortillas, adding oil to the pan as needed. Once cooked, let each quesadilla rest for a minute before cutting into wedges.

For best results, ensure your avocados are ripe but still firm enough to slice cleanly. If preparing multiple quesadillas, keep the finished ones warm in a low-temperature oven (200°F) while cooking the rest.

The quesadillas can be served with sour cream, salsa, or guacamole for additional flavor, and any leftover filling can be refrigerated separately and used within 24 hours.

Easy Chicken Alfredo Casserole

Transforming leftover chicken breast into a comforting casserole is an excellent way to create a new family-friendly meal. This Easy Chicken Alfredo Casserole combines tender chicken with creamy sauce, pasta, and a golden cheese topping that makes everyone come back for seconds.

This hearty casserole takes the classic flavors of chicken alfredo and transforms them into a baked dish that's perfect for busy weeknights or when you need to feed a crowd. The beauty of this recipe lies in its simplicity and the way it elevates leftover chicken into something that tastes completely fresh and new.

• 2 cups leftover cooked chicken breast, diced
• 16 oz penne pasta
• 2 jars (15 oz each) alfredo sauce
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 cup milk
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 cup bread crumbs
• Salt and pepper to taste

Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish. Cook the penne pasta in salted water until just al dente, about 2 minutes less than package directions suggest, as it will continue cooking in the oven. Drain the pasta and return it to the pot.

In the same pot, combine the cooked pasta with diced chicken, alfredo sauce, milk, minced garlic, and Italian seasoning. Stir in half of the mozzarella cheese and half of the Parmesan cheese. Season with salt and pepper to taste, then transfer the mixture to the prepared baking dish.

Top the casserole with remaining mozzarella and Parmesan cheese, then sprinkle with bread crumbs. Cover with foil and bake for 20 minutes, then remove the foil and bake for an additional 10-15 minutes until the cheese is golden brown and bubbly.

For best results, let the casserole rest for 10-15 minutes before serving to allow the sauce to thicken. The dish can be assembled up to 24 hours in advance and refrigerated until ready to bake – just add an extra 10-15 minutes to the covered baking time if cooking from cold. If the top becomes too brown during baking, cover loosely with foil until finished cooking.