Many people often use leftover chicken for sandwiches or even pies, but if you’re in the mood for pasta, this recipe is perfect.

The BBC Good Food recipe serves two people and will be ready from start to finish in under 15 minutes.

The recipe notes said: “It’s inspired by the comforting flavours of traditional chicken pie fillings.

“This easy creamy chicken pasta is perfect for using up the leftovers from a roast chicken.”

You can also use any pasta shape you want, making this a good recipe for using up scraps of pasta too.

Ingredients:

180g pasta

150g leftover roast chicken, shred into bite-sized pieces

One tablespoon of plain flour

Large knob of butter

Eight large chestnut mushrooms, peeled and sliced

Half a bunch of spring onions, roughly chopped

A generous splash of dry white wine, optional

One and a half tablespoons of single cream

Salt and pepper

Method:

Cook the pasta in a pan of boiling salted water on high heat until the pasta is just tender.

Meanwhile, make the sauce. To do so, toss together the chicken, flour and a generous amount of salt and pepper until the chicken is well coated.

Heat the butter in a frying pan and when it begins to froth, add the mushrooms and spring onions, frying for five minutes.

Reduce the heat and add the chicken, stirring until everything is combined. Add the wine and allow it to bubble before turning the heat to low.

Chicken stock can be used instead of white wine as it will lack flavour if you just use water instead.

When the chicken is cooked and hot, stir in the single cream and season to taste.

Drain the pasta and reserve six to eight tablespoons of pasta water.

Stir the cooked pasta into the sauce, adding the pasta water a tablespoon a a time until it’s reached your preferred consistency.