Chicken Pasta Frittata

A few weeks ago I heard someone mention putting pasta in a frittata (I think I was watching a cooking show on TV, but I can’t remember)… I was skeptical.  I am one of those people who is picky about the textures of my food… So, I wasn’t sure about pasta with cooked eggs.

However, the more I thought about it, the more the idea intrigued me.  So, I decide to put my texture fears aside and give it a try.  After all, what could it hurt? There was nothing to lose other than a few eggs and some leftover pasta and tomato sauce (which may have died a slow death in my fridge anyway).  I also had some leftover chicken in the fridge, so I decided to throw that in as well.

As it turns out, adding leftover pasta to a frittata isn’t such a bad idea… In fact, I think I like it.  It wasn’t at all how I imagined it (granted, I used leftover whole wheat fusilli and it wasn’t at all “brain”-like as I had imagined with spaghetti or angel hair).  The flavor of the vegetables from the tomato sauce and the chicken worked really well with the eggs, which really act as a blank canvas in the dish.  Topped with just a bit of parmigiano-reggiano, this golden frittata was a delicious and satisfying dinner… and it couldn’t have been easier to make!

Chicken Pasta Frittata

  • 1 teaspoon extra virgin olive oil
  • 1 shallot, minced
  • 2 cooked chicken tenders, diced (about 1 cup)
  • 1 1/2 cups leftover pasta
  • 1/2 cup leftover tomato sauce
  • 2 eggs + 2 egg whites
  • 1/4 cup milk
  • Kosher salt
  • Freshly ground pepper
  • 1/4 cup freshly ground parmigiano-reggiano cheese

In a non-stick skillet over medium heat, saute the shallot in the extra virgin olive oil.  Add the diced chicken, leftover pasta, and tomato sauce.  Toss in the skillet to warm through and evenly combine all of the ingredients.

Meanwhile, whisk together the eggs, egg whites, and milk.  Season with salt and pepper.  Pour the egg mixture into the skillet.  Cover and reduce the heat to medium-low.  Cook for 5 minutes.

While the frittata cooks on the stove, preheat the broiler.  Uncover the frittata and sprinkle with the parmigiano-reggiano cheese.  Place under the broiler for about 5 minutes, until the top is set and the cheese is golden.  Serve immediately.

25 Responses to Chicken Pasta Frittata

  1. Hey Jen!
    My family’s italian, and my zia (aunt) in Italy makes a great pasta dish with eggs – it’s basically 1 egg well scrambled with rapini and cooked bacon all served over pasta with a little bit of olive oil. So yummy!


  2. I am obsessed! I am such a frittata girl and this is the perfect way to get rid of a few leftovers in my fridge! I think I will add a touch of cheddar cheese on the top and call it a day! Thanks :)

  3. Oh yum! I used to my “Quiche Italienne” sometimes for lunch when I lived in Paris. It would have a layer of pasta (usually macaroni) in it and it was delish! This looks fabulous.

  4. I just saw them make something like this on Martha Stewart the other day. I really want to try it too! I’m a little skeptical about the eggs, but like you said, not much to lose even if I don’t like it.

  5. I love, love, love paste frittatas! I normally make ours plain….pasta, eggs, parmesan and Italian seasoning. It tastes a little like mac & cheese. I really like your version, though, with the chicken…I’ll have to try that!

  6. This looks great! Thanks so much for sharing, I love leftovers. Pasta is one of our family fav’s and in fact, we just tried a pasta that was made from Kamut Khorasan Wheat and it was awesome! I just love finding new and healthy things to eat, new recipes etc – it makes cooking soooo fun! Way to use left overs -Thank You!