What To Make With Chicken And Pasta

One Pot Chicken Parmesan Pasta

Is it possible that you adore chicken parmesan but despise all of the dishes that go along with it? That’s exactly what this meal is for you! 30 minutes with one pot! When all of the sauce and chicken are cooked together in the same pot, the pasta becomes very tasty! You guys. have you ever tried making spaghetti in a single pot before? They. Are. OUTSTANDING! Nothing like waiting for a large pot of water to boil, draining, or washing an additional pot. simply one pot of pure comfort cuisine.

Chicken parmesan is one of my all-time favorite dishes.

My inspiration for this meal came from The Cookie Rookie, who had previously created a fantastic version.

I hope you enjoy it!

BUT, WHERE’S THE BREADING?

I decided to forego the breading in this case. to reduce the number of calories and processes in the recipe while maintaining the extremely creamy consistency For an extra crunch, you may sprinkle some toasted Italian panko breadcrumbs on top of the dish if you truly like that breading crunch. Of course, you could always bread and cook some chicken tenders before layering them on top of the spaghetti, but that would negate the purpose of the “one pot” concept. I always use my enameled dutch oven to create this one-pot chicken parmesan pasta dish, but you can use any large pan or pot to prepare it as well.

• No one like cleaning up burnt on sauces off their burner, and I’m no exception.
• However, I strongly advise purchasing a dutch oven because they may be used for a variety of purposes.
• It’s complete with a fresh green salad to round off the meal.
• With work evenings becoming increasingly hectic, do yourself a favor and make this 30 minute one pot chicken parmesan pasta instead.

• Despite the fact that I possess several Le Creusets that I adore as well, this is a far more cheap choice that has shown to be a reliable workhorse in my kitchen
• The cheese I use is shred with a box grater, since it makes it extra gooey and melty, plus it saves money. My favorite brand of marinara sauce is Marinara, and this is the one that I prefer to use.

Is this something you created? Make sure to write a review and tag me @the chunky chef on Facebook and Instagram if you have any questions or comments!

6 servings per recipe (hover overto adjust) All of the delicious tastes of chicken parmesan are blended in a simple one-pot pasta dish that can be prepared in about 30 minutes! less dishes, yet a dinner with the most taste possible!

• 2-3boneless skinless chicken breasts,diced into bite sized pieces
• s1tspItalian seasoning
• s1/2tspgarlic powder
• s1mediumyellow onion,minced
• s3clovesgarlic,minced
• s16ozdried short-cut pasta(I used rigatoni)
• s24ozjar of your favorite marinara sauce(I used Newman’s Own)
• swater to fill empty marinara sauce jar
• s1cupmozzarella cheese
• s1/2cupparmesan cheese
• ssalt and pepper, to taste
• sadditional dried Italian seasoning, optional
• sfresh parsley and/or basil, mincedfor garnish

• Add a drizzle of olive oil to a big pot or pan (I used my dutch oven) and heat over MED-HIGH heat until the oil is hot. Season the chicken with salt, pepper, Italian seasoning, and garlic powder before adding it to the pan. Cook for about 5 minutes, or until the chicken is almost completely cooked through, whichever comes first. Removing the chicken to a dish, add the onion and garlic to the saucepan and simmer for about 2-3 minutes, or until the onion is tender. Pour in the marinara sauce and fill the empty sauce container halfway with water before adding it to the saucepan. Bring the water to a boil, then decrease the heat to a low, steady simmer. Combine the chicken and pasta in a large mixing bowl
• Toss well. Cover and simmer for 10-15 minutes, or until the pasta is cooked to your preference. 1/4 cup mozzarella cheese and the parmesan cheese are added at this point. Cook for another 2-3 minutes, or until the remaining 3/4 cup mozzarella cheese is melted and gooey, on top of the dish. Garnish with parsley or basil, if wanted, and season with extra Italian spice as required

Do you want to bookmark this recipe for later? To save this recipe to your personal recipe box, click on the heart icon in the lower right corner. Hello, there! Hello, my name is Amanda. I’m a wife, a mother, a photography nerd, and a bacon enthusiast. Delicious meals, in my opinion, should be simple to put together. Now that you’ve here, please have a look around, peruse a few recipes, and then begin cooking! Read on to find out more

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Every product that we showcase has been handpicked by Delish editors. We may receive a commission if you click on one of the links on this page. Dinner for a weeknight has been arranged. Erik Bernstein is a writer and a musician who lives in New York City. Raise your hand if spaghetti is your go-to meal when you’ve forgotten to prepare dinner. Yes, I am guilty. Making use of leftover chicken or a freshly cooked pack of chicken, you can make your supper a bit more full by using one of these delicious chicken pasta dishes.

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Pasta with Chicken Florentine (number 20 of 25) In our kitchen, we transformed Chicken Florentine into a new favorite pasta dish.

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Madison Flager is a Lifestyle Editor at eHow.

This material was generated and maintained by a third party and imported onto this website in order to assist users in providing their email addresses for further consideration. You may be able to discover further information on this and other related items at the website piano.io.

Creamy Garlic Chicken Pasta

Every product that we feature has been hand-picked by our editors. From the links on this page, we may receive a commission. A solution for dinner on a weeknight has been found. Erich Bernstein is a writer and a musician who lives in Los Angeles, California. For those of you who are like me and forget to prepare dinner, raise your hand if you enjoy spaghetti as a go-to. Certainly, I’m responsible. Making use of leftover chicken or a freshly cooked pack of chicken, these delicious chicken pasta dishes can help to make your supper a bit more substantial.

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Madison Flager is a Lifestyle Editor at ELLE Canada.

In order to assist visitors in providing their email addresses, this material was produced and maintained by a third party and imported onto this website. If you go to piano.io, you may be able to get further information on this and other related topics.

What You Will Need To Make Creamy Garlic Chicken Pasta

• It’s the pasta that really makes this dish special, because you can essentially use any type of pasta you want to make it with garlic chicken. Depending on the type of pasta I can get on sale, I usually have to make adjustments to my recipe. Chicken breast: I normally use boneless skinless chicken breasts, but you could also use boneless skinless chicken thighs if you want to be more creative. The final decision is totally up to you, and whatever you want will be acceptable
• When it comes to flavoring this meal, I often use a mix of garlic powder, Italian seasoning, paprika, salt, and pepper to give it a more flavorful flavor. In order to cook the chicken properly, you’ll want to use top quality olive oil. Butter: The butter aids in the cooking of the garlic and enhances the taste. Garlic: For the greatest effects, minced garlic should be used. The number of cloves I use for this recipe is four, but you may always add more or less depending on your preferences. Tomatoes: Not only do the tomatoes improve the appearance of the chicken pasta, but they also make it taste even more meaty and delicious
• Spinach: Spinach has a high concentration of vitamins and minerals. While it is optional, I personally enjoy the flavor it imparts. Heavy cream: The heavy cream is the true star of the performance! It imparts a creamy texture to the chicken pasta, making it a delectable dish. Parmigiano-Reggiano cheese: You can’t really have an Italian meal without some Parmigiano-Reggiano cheese, can you?

How To Make Creamy Garlic Chicken Pasta

I’m not sure if there is a more straightforward pasta dish that has as much flavor as this one. To begin, you’ll need to prepare the pasta according to the directions on the package. You want it to be al dente, not overcooked, so cook it until it’s al dente. After that, you’ll take the seasonings and rub them into both sides of the chicken breast to cook it. Warm the olive oil in a heavy-duty pan over medium-high heat until it shimmers. Once the pan is heated, add the chicken breasts and cook them for 5 minutes on each side, or until the chicken is cooked all the way through on both sides.

• Using the same pan, cook the garlic and butter until fragrant.
• Then toss in the chopped tomato and fresh spinach to finish it off.
• Reduce the heat to low and stir in the heavy cream and parmesan cheese until well combined.
• Season with a pinch of salt and freshly ground pepper to taste.
• Place them both in the pan and mix them thoroughly.

How Do You Store Leftover Chicken Pasta?

Reduce the heat to low and whisk in the heavy cream and parmesan cheese until well incorporated. Make use of a whisk to properly integrate the ingredients into the creamy sauce. A pinch of salt and pepper to taste can be added in. Toss the spaghetti with the sauce and thinly slice the chicken. In a large saucepan, combine the ingredients and whisk thoroughly to combine them. Serve and take pleasure in your culinary creation.

More Yummy Pasta Dishes

• Chicken Pasta Casserole with Only 4 Ingredients
• 15 Minute Chicken Pasta
• Cajun Chicken Pasta
• Creamy Chicken Fajita Pasta
• And more.

• Ten ounces dry pasta (any kind)
• One pound boneless skinless chicken breast
• One teaspoon garlic powder
• One teaspoon Italian seasoning
• One teaspoon paprika
• Salt and pepper to taste
• Two tablespoons olive oil
• One tablespoon butter
• Four cloves garlic minced
• One cup diced tomatoes
• Two cups chopped spinach, optional
• Two cups heavy cream(or sixteen ounces)
• Half cup Parmesan cheese shredded or grated

• Preparation of the Pasta: Bring a large pot of water to a boil and cook the pasta until al dente according to package directions. Season both sides of the chicken breasts with salt, garlic powder, Italian seasoning, paprika, and a large sprinkling of salt and pepper
• Bake for 30 minutes at 350°F or until cooked through. Cook the chicken breasts for 5 minutes each side or until they are cooked through in a big heavy-duty pan over medium-high heat, using olive oil to coat the pan. Remove the pan from the heat and set it aside. Add the butter and garlic to the same pan and heat for 1 minute, or until the garlic is aromatic. Cook for 2-3 minutes, or until the tomato and spinach are soft and wilted, until the tomato and spinach have softened. Reduce the heat to low and stir in the heavy cream and parmesan cheese until well combined. Whisk until the ingredients are completely mixed and creamy. Season with a sprinkle of salt and freshly ground pepper to taste
• Drain the pasta and add it back to the pan with the chicken, which should be thin slices or cubes. In a large mixing bowl, combine all of the ingredients.

One serving contains 639 calories, 41 grams of carbohydrates, 28 grams of protein, 41 grams of fat, 22 grams of saturated fat, 168 milligrams of cholesterol, 281 milligrams of sodium, 588 milligrams of potassium, 2 grams of fiber, 2 grams of sugar, 2621 international units of vitamin A, 8 milligrams of vitamin C, 185 milligrams of calcium, and 2 milligrams of iron. This post may contain affiliate links, which help to keep the material free for you to read. The full disclosure policy may be viewed at this link.

25 Easy Chicken Pasta Recipes for Winning Weeknight Meals

Ree Drummond’s favorite cuisine is spaghetti, which she believes to be her all-time favorite. In her words, “If I were left on a desert island and had to choose only one type of cuisine to consume for the rest of my life, I would choose pasta without hesitation.” Because that’s the thing about pasta recipes: they’re almost too good to eat on their own! You’ll discover how to enhance the classic comfort food staple by adding juicy, protein-packed chicken to it in this recipe. In addition to being laden with delectable flavors that will thrill your entire family, each of these chicken pasta dishes is a genuine 30-minute supper in its own right!

Keep an eye out for additional delicious components such as bacon, sun-dried tomatoes, mushrooms, and other delectable options.

In addition, Ree’s famed Chicken Spaghetticasserole dish, which Ladd claims is the “only casserole in existence” that he will consume, is included on the list. Prepare your pots and pans and bring your water to a boil because you’re going to prepare a memorable family feast.

Creamy Mushroom Chicken Pasta (One-Pot)

You are currently browsing the archives for the category “Creamy Mushroom Chicken Pasta” (One-Pot)

One-Pot Creamy Mushroom Chicken Pasta is a carb lovers dream! All cooked in ONE POT with NO heavy cream andHALFthe fat of regular creamy pastas!

In this one-pot meal, seared chicken strips are blended into an extremely creamy chicken pasta that has been cooked in one pot with white wine, garlic, mushrooms and parmesan cheese. Everyone in the family will enjoy this simple one-pot supper made using pantry ingredients.

CHICKEN PASTA RECIPE

In order to get the ideal creamy sauce: pasta: flavor ratio, Your entire family will be surprised that this spaghetti turns out so velvety despite the fact that no heavy cream was used. Thanks to an ancient secret diet ingredient that has been utilized in kitchens all across the world, this dish is absolutely indulgent and creamy.

PASTA SAUCE

Your feedback on this Slow Cooker Creamy Tortellini Soup was so positive, with many people expressing their gratitude for the rich creaminess of the soup without adding heavy cream, that I had to recreate it using the same item in THIS recipe! So, what exactly is it? Milk that has been evaporated There isn’t a secret ingredient in this recipe, but getting the proportions of broth, evaporated milk, and pasta just right is the most important thing for a one-pot meal like this! You may be confident that we tried and tested this Chicken Pasta dish several times before publishing it.

JUST LIKE ALFREDO

Following the publication of this Skinny One-Pot Chicken Bacon Fettuccine Alfredo dish, several of you have written in to ask if it is possible to use evaporated milk in the recipe. After some testing, and then some more testing, I decided I wanted to go with these flavors rather than others. Sauces made with creamed chicken and mushrooms are a family favorite in my household, and I prepare this dish for my children every week, substituting thickened cream for the regular cream. I’m overjoyed to be able to offer them something different that is lower in fat.

SOME TIPS:

• The use of evaporated milk offers a creamy outcome while using half the amount of fat seen in traditional creamy pasta recipes. If you want, you may use half-and-half or a low-fat cooking cream instead of the whole milk. If calories are not a concern, heavy milk or thickened cream may be used
• I sear the chicken thighs first so that the crunchy texture can be enjoyed throughout the creamy pasta. You are more than allowed to leave the chicken thighs in the saucepan and proceed with the recipe from Step 2
• However, it is not recommended. The use of freshly grated parmesan cheese in the Chicken Pasta sauce increases the flavor of the sauce.

WATCH US MAKE IT RIGHT HERE!

• Boneless skinless chicken thigh fillets
• 4 chicken thigh fillets dried basil (about a tablespoon)
• Season with salt and pepper to taste
• 1 tablespoon of extra-virgin olive oil, divided
• 1 medium yellow onion, peeled and diced
• 4 cloves garlic, minced (or 1 tablespoon minced garlic)
• 4 cloves onion, minced 8 ounces (250 g) sliced brown or Cremini mushrooms
• 1/3 cup dry white wine (or chicken stock/broth)
• A pinch of salt and pepper
• Chicken broth or stock (about 1 quart or 1 litre)
• 1/3 cup evaporated milk
• 12oz (375 mL) can evaporated milk* Season with more salt and pepper to taste
• Uncooked penne pasta (about 4 cups)
• 1 cup freshly grated parmesan cheese
• 10 ounces (300 g) uncooked angel hair pasta a handful of finely chopped fresh parsley

• 4 boneless, skinless chicken thigh fillets dried basil (about a tablespoon) To season, use salt and pepper. 1/4 cup (divided) extra-virgin olive oil medium yellow onion, chopped
• 1 medium yellow onion, sliced garlic, chopped (or 1 tablespoon minced garlic) 4 cloves (or 1 tablespoon minced) 8 ounces (250 g) sliced brown or Cremini mushrooms
• 1/3 cup dry white wine, (or chicken stock/broth)
• Chicken broth or stock (about 1 quart or 1 litre) 1/3 cup evaporated milk
• 12oz (375 mL) can evaporated milk*
• To taste, season with more salt and pepper. Penne pasta, 10 ounces (300 g) uncooked, (about 4 cups)
• 1 cup freshly grated parmesan cheese
• Chopped fresh parsley (about a handful)

*This recipe calls for light evaporated milk, which was utilized in the preparation. If you don’t have any low-fat options, you can use full-fat. You may also use half-and-half or reduced-fat cream instead of evaporated milk to save money. 479 calories|41 grams of carbohydrates|27 grams of protein|21 grams of fat|7 grams of saturated fat|Cholesterol: 89 milligrams|Sodium: 903 milligrams|Potassium: 638 milligrams|2 grams of fiber|3 grams of sugar|225 international units of vitamin A|13 milligrams of vitamin C|244 milligrams of calcium|2 milligrams of iron

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It is possible that this content contains affiliate links. For additional information, please go to myaffiliate disclosure. This garlic chicken pasta recipe is simple to prepare, utilizes common ingredients, and tastes much like the comfort food you get at a restaurant! It will be ready in around 30 minutes. MyChicken Penne Pasta is another dish that you could enjoy. Although this creamy garlic chicken pasta is perfect for a weeknight treat because it’s quick and easy to prepare, you can have it in your back pocket for when you have guests or want to prepare something for a romantic night at home.

I’m sure you’ve seen my Creamy Garlic Chicken dish before, so don’t be surprised if this one seems familiar. To make it into the ultimate chicken pasta, I made a few little adjustments.

How to make garlic chicken pasta (overview):

Prepare the pasta by boiling it. Separate the chicken breasts lengthwise and season them with the garlic powder and a generous pinch of salt and pepper in the meanwhile. Cook the chicken in a pan for 5-6 minutes each side, or until it is golden brown and cooked through, then move it to a platter. The sauce will be made in the same pan as the meat (make a quick roux with the butter and flour, then whisk in the chicken broth and lemon juice, followed by the cream). Once the sauce has thickened a little, add the parmesan cheese and mix well.

Ingredients and preparation directions are included in the recipe card below.

Recipe notestips:

• In order to incorporate some greens into the dish, you might add a handful of fresh spinach at the finish.
• If you’re using wine instead of chicken broth, use a dry white wine such as sauvignon blanc, pinot grigio, or even chardonnay for the best flavor. The pasta I used was spaghetti, but any shape of pasta would work just as well
• If you prefer chicken thighs instead of chicken breasts, you may make this dish with chicken thighs. My recommendation is to cook them for a few minutes longer to ensure that they’re nice and tender
• However, I do not recommend substituting heavy cream for a lower-fat alternative because it can alter the flavor and texture of the sauce (it will likely end up thinner than intended and may even curdle). Using half-and-half is generally fine, but you may need to add a bit extra flour to make up for it. When the thickest section of the chicken reaches 165 degrees Fahrenheit on an instant read thermometer, it is done. I recommend grating your own parmesan cheese for the best results because it’s the safest and most dependable way to know if chicken is done or not (and you’re less likely to overcook it this way as well). I grate it with my Microplane, which is quite convenient.

What to serve with garlic parmesan chicken pasta?

Create a side salad (either something light like my Parmesan Arugula Salador , go all out and make a Caesar salad with my 10 minute Caesar dressing) and/or garlic bread to accompany the main course.

You may also like.

• Spaghetti Carbonara, Chicken Fettuccine Alfredo, Creamy Lemon Chicken Pasta are some of the dishes you may make using cream and spinach.

Do you have any questions regarding this garlic chicken pasta recipe? Please share your thoughts in the comments section below!

Easy Garlic Chicken Pasta

• This garlic chicken pasta recipe is simple to prepare, uses common ingredients, and tastes much like the comfort meal you get at a restaurant. Preparation time: 10 minutes Cooking Time: 20 minutes Time allotted: 30 minutes Course Course I: The Main Course CuisineAmericanServings4Calories689kcal

• 2chicken breasts cut in half lengthwise
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• 2 tablespoons butter divided
• 3 cloves garlic minced
• 1/2 teaspoon flour
• 1/2 cup chicken broth or dry white wine, half teaspoon lemon juice
• 1 cup heavy whipping cream
• 1/2 cup freshly grated parmesan cheese
• 8 ounces uncooked pasta

• Bring a saucepan of salted water to a boil, and cook the pasta until al dente according to package specifications. In the meantime, cut the chicken breasts in half lengthwise so that you have four thinner pieces of chicken breast. Garlic powder and a little of salt and pepper should be sprinkled over them. In a pan, heat the olive oil and 1 tablespoon of the butter over medium-high heat until the butter is melted. Allow the pan to come to temperature for a few minutes. Cook the chicken for 5-6 minutes per side, or until it is golden brown and thoroughly cooked (165F). Transferring to a plate is the next step. Add the remaining butter to the same skillet and stir well. Once the butter has melted, add the garlic and flour and cook for 30 seconds or so, stirring constantly. In a separate bowl, whisk together the chicken broth and lemon juice (and scrape up any brown bits from the bottom of the skillet). Allow it to bubble for around one minute. Cook for another 4-5 minutes, or until the cream has thickened a little (lower down the heat if it starts to bubble up like crazy)
• Remove from the heat and set aside. In the meantime, chop the cooked chicken into bite-size pieces and set aside. In a separate bowl, combine the parmesan and the sauce
• Set aside. Then, throw in the chicken and the drained pasta, and toss until everything is evenly covered (I like to add a tablespoon or so of pasta water to the sauce before draining it, especially if the sauce has grown a little too thick). Serve immediately, seasoning with more salt and pepper if necessary.

• Unless otherwise stated, all nutritional information is supplied as a service only and should not be taken as a guarantee of any kind. Ingredients might vary, and SaltLavender makes no representations or warranties as to the correctness of this data.

Calories:689kcal Carbohydrates:46g Protein:38g Fat:39g 21 g of saturated fat Unsaturated Fatty Acids: 2g 12 g of monounsaturated fat 1 gram of trans fat Cholesterol:180mg Sodium:506mg Potassium:645mg Fiber:2g Sugar:2g 1192 International Units of Vitamin A 5 milligrams of vitamin C Calcium:203mg Iron:1mg Creamy garlic chicken pasta, garlic chicken pasta are some of the terms used to describe this dish.

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Preparation time: 5 minutes Approximately 15 minutes to prepare Time allotted: 20 minutes

Ingredients

• 1-pound boneless skinless chicken breasts (about 2 big breasts)
• 2 tablespoons olive oil
• 1 1/2 teaspoons dried parsley flakes
• 1 1/2 teaspoons garlic powder
• 1 teaspoon fine sea salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon powdered black pepper

Pasta and Garlic Butter Sauce:

• 8 ounces spaghetti (226 grams)
• 1/2 cup salted butter
• 6 medium garlic cloves (minced)
• 1/2 cup freshly grated parmesan cheese (divided)
• 1 tablespoon diced fresh parsley (optional, for garnish)
• 8 ounces spaghetti (226 grams)

Instructions

1. Bring a big amount of salted water to a boil. Cook the pasta until al dente according to the package directions after bringing the water to a boil. Before draining the pasta once it has completed cooking, save aside 1 cup of the starchy cooking water for later use.

Chicken:

1. In a medium-sized mixing bowl, whisk together the garlic powder, dried parsley, fine sea salt, black pepper, and olive oil until well combined. Carefully butterfly the chicken breasts all the way through so that you end up with four equal filets of chicken. Add the chicken to the oil and spice mixture and toss to evenly coat the meat. Cook the chicken in a large nonstick pan over medium-high heat until it is golden brown on both sides, about 3 minutes per side, or until an instant read meat thermometer registers 165 degrees Fahrenheit. Remove the chicken from the pan and wrap it tightly in aluminum foil to keep it warm until serving time.

Butter and Garlic Sauce:

1. Melt the butter in a pan over medium-low heat, then add the minced garlic and cook for approximately 2 minutes, or until the garlic is fragrant
2. Set aside. When the garlic butter is finished cooking, remove half of it from the pan and place it in a small basin
3. Place the spaghetti in a pan and toss to coat with the garlic butter. Add 1/4 cup parmesan cheese and mix well, then add 1/3 cup of the starchy cooking water and stir well again. Continue to thin down the mixture by adding additional starchy water a little at a time until the required consistency is achieved
4. Slice the chicken into thin strips and place on top of the spaghetti or beside it. Spoon the remaining garlic butter on top of the chicken and the spaghetti to coat both the chicken and the pasta. After that, sprinkle with fresh parsley, the remaining parmesan cheese, and some freshly ground black pepper, if preferred
5. And

Notes

You could also add crushed red pepper flakes to the garlic while it’s sautéing, if you like a little heat in your life. This would give the sauce a little bite without overpowering it. A quarter to half teaspoon (depending on your spicy preference) would be plenty.

Nutrition Information:

1/6Amount Per Serving (in grams): Calories:450 24.7 g of total fat Carbohydrates:31.1g Fiber:1.4g Sugar:1.1g Protein:24.7g Nutritional information is not always up to date and correct. This recipe serves 4 large servings or 8 little ones depending on how you cut it. The nutritional value was estimated based on 8 servings.

DID YOU MAKE THIS RECIPE?

In order for us to view your great lunch, tag @KeyToMyLime on Instagram. If you need to get supper on the table quickly, this garlic chicken pasta is a tasty and quick option.

15 Chicken Pasta Dinners Ready in 30 Minutes

In order for us to view your great lunch, please tag @KeyToMyLime on Instagram. You can make this garlic chicken pasta in less than 30 minutes if you need to get supper on the table quickly.

Greek Chicken Pasta

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Garlic Chicken with Orzo Noodles

Garlic Chicken with Orzo Noodles is a delicious dish. Image courtesy of shauna “This was fantastic! Aside from that, I cooked my orzo in chicken broth as well. This would be fantastic served with salmon.” —Lisa

Pesto Pasta with Chicken

Pasta with Pesto and Chicken “Cooking the chicken in the olive oil from the sundried tomatoes gave it a wonderful taste, and it was really easy to make.

I’ll increase the amount of sundried tomatoes I use and throw in some roasted pine nuts as well next time.” —LAURILANAdvertisement

Creamy Cajun Chicken Pasta

Spaghetti with Chicken in Pesto Sauce “I cooked the chicken in the olive oil from the sundried tomatoes, which provided a wonderful taste to the dish. Adding extra sundried tomatoes and some roasted pine nuts will be on my to-do list for the next time.” —LAURILANAdvertisement

Yakisoba Chicken

Chef’d Yakisoba Chicken RecipeCredit: Chef’d “It brings back memories of my grandmother’s home! With the addition of extra vegetables (shitake mushrooms and snow peas), Huy Fong chili garlic sauce was used, as well as a generous amount of fresh bean sprouts. Yum!” —Britnisw

Chicken and Broccoli Pasta

pasta with chicken and broccoli (source: yumyum) “This was delicious the day I cooked it, and it was even better the next day as leftovers. I did, however, add a lot more garlic and onion.” —PATTY33Advertisement Advertisement

Garlic Wine Chicken

Chicken with Garlic and Wine Image courtesy of sjc5087 “I must admit that I was tempted to replace chicken broth for some of the wine, but in the end I opted to follow the recipe exactly as described and was not disappointed. This is an absolutely stunning meal!” —naples34102

Easy Chicken Skillet

Deb C. contributed to this recipe for Easy Chicken Skillet. “You don’t have to limit yourself to simply broccoli when you can get a frozen stir-fry combination. That is what I utilized, and it provided me with a lot more diversity as well as a lot more color. This is a great dish for those days when you just don’t have time to cook.” —Soup Loving (informal etymology) Nicole

Chicken Milano

Chicken Milanese is a dish from Italy. “I used thinly sliced chicken breasts that I pressed flat and then coated in egg and flour before baking. Cook the chicken first, then remove it from the heat and proceed to create the sauce. They were a hit with everyone, even the pickiest of children!” —jillkapronAdvertisement

Penne with Chicken and Pesto

Francesca’s Penne with Chicken and Pesto is credited with this recipe. “This is the finest spaghetti dish I’ve ever had! I adore pesto, so I increased the amount by a couple of teaspoons, and I reduced the amount of fat by 1 cup half-and-half and 1/4 cup chicken stock to reduce the calories “Sarah Stephan expresses herself.

Poppy Seed Chicken Pasta Salad

Pasta Salad with Poppy Seeds and Chicken Image courtesy of Sugarplum “I found this dish to be really simple to prepare and quite tasty! The dressing made from poppy seeds has always been a favorite in my house, therefore this salad was a smash “Kathleen Milton expresses herself.

A 20-Minute Chicken Parmesan

A 20-Minute Chicken Parmesan Recipe (Image courtesy of Sugarplum) “This is the way I’ve been preparing Chicken Parmesan for years and years. This recipe is perfect for those hectic weeknights when you need to have supper on the table quickly!” —SugarplumAdvertisement

Amazing Italian Lemon Butter Chicken

Recipe courtesy of SunnyByrd.com. Amazing Italian Lemon Butter Chicken “This is a dish that is to die for,” Penny Newman exclaims. “I followed the recipe to the letter, and the result was one of the most delicious meals I have ever eaten. My dinner friends were in agreement as well.”

California Chicken Spaghetti

Tess Sullivan’s California Chicken Spaghetti is credited with this recipe. “This is one of the nicest dinners I’ve ever had in my whole life. It’s so straightforward and quick that you wouldn’t expect it to be really effective, yet it is. Even better, it reheats beautifully and tastes even better the next day when served cold. I promise you that if you can get over the concept of sauceless spaghetti — which didn’t seem quite right to me either — and give this a try, you will bring joy to many people in your home.

If you are a lover of feta, you will be perplexed as to where this dish has been hiding all your life “According to user beemer2k.

Restaurant-Style Chicken Scampi

Chicken Scampi in the Style of a RestaurantCredit: fabeverydayblog “I, too, have looked for a recipe that was comparable to that of a well-known Italian restaurant, but have come up empty-handed every time. That is no longer the case. This dish turned out to be really excellent!” —KALA LAOSSpotlight advertisement

The BEST Tuscan Chicken Pasta Recipe Ever

For lunch or dinner any day of the week, this Tuscan chicken pasta recipe is a delicious option. In 30 minutes, you can have this quick and easy creamy pasta meal created in the Tuscan style. Comfort food at its finest, this creamy chicken pasta dish is a must-try. It’s created with chicken bits for some extra protein, spinach for some more nutrients, and creamy Tuscan tastes to give it a rich, creamy texture. Easily prepared in less than 30 minutes, this creamy Tuscan chicken pasta will become a staple on your weekly menu due to its overwhelming popularity.

Why you will love this Pasta dish

• Making this Tuscan chicken pasta dish is a simple and comprehensive dinner to prepare. Not to mention that everything is prepared in a single pot, so you won’t have to bother about preparing any sides. Delicious: Everything about it is creamy, delicious, and filling. This spaghetti dish will be a favorite with everyone and is sure to be a tremendous success
• Vegetarian-friendly: This dish may be made vegetarian by substituting tofu for the chicken

Ingredients you will need to make this creamy pasta

Any short pasta of your choice, gluten-free if necessary, boneless chicken breast olive oil, or use the oil from the sun-dried tomatoes to make this dish. cloves of garlic seasoning with Italian herbs and spices Sun-dried tomatoes in olive oil and almond milk with salt and pepper whether it is gluten-free flour or any other type of flour Parmesan cheese with baby spinach that has been freshly harvested

How to make Creamy Tuscan Chicken Pasta from scratch

• Preparing the pasta: Boil the pasta according to package directions in a large pot of salted water until al dente
• Drain and set aside. Preparing and cooking the chicken includes the following steps: Toss the chicken pieces into a large mixing basin and set aside. Combine the oil, garlic, Italian seasoning, salt, and pepper in a large mixing bowl. Using a large frying pan, cook the ingredients over medium-high heat. Once the pan is heated, put the chicken in a single layer and cook for 2-3 minutes, or until the chicken is golden brown. After adding the sun-dried tomatoes, simmer for another 5-7 minutes, or until the sun-dried tomatoes are cooked through.

• Meanwhile, in a small mixing bowl, whisk together the milk and flour until there are no visible lumps
• Set aside. Pour the milk mixture over the cooked chicken in the pan and toss everything together thoroughly. Permitting the sauce to bubble for a few minutes will help it to thicken. It shouldn’t take more than 3-4 minutes to complete.

• Once the sauce has finished cooking, add the spinach and cheese and stir until the spinach has wilted. Stir in the cooked pasta and the grated parmesan until everything is well-combined. Enjoy

Recipe notes and tips

• Pasta: You may use whatever type of pasta you choose. Gluten-free, whole-wheat, lentil, or chickpea pasta are all options. Chicken: We used boneless chicken breasts, but you could also use boneless chicken thighs. It’s possible to substitute shrimp for the chicken if desired. We recommend that you use fresh spinach for this recipe. You may use frozen spinach, but you must defrost it first and drain it to eliminate any extra water. Other vegetables, such as kale, can be substituted. Use fresh garlic, or use 1 tablespoon of garlic powder for 1 tablespoon of fresh garlic. Cook the pasta al dente since it will be cooked again with the rest of the ingredients, so that the pasta does not get soft and soggy. leftover chicken spaghetti should be stored in an airtight container and refrigerated for up to 3 days.

Frequently asked questions

penne: any type of pasta will do. Gluten-free, whole-wheat, lentil, or chickpea pasta are all good options. It is possible to use boneless thighs instead of chicken breast. If you don’t want to use chicken, you might try shrimp. We recommend that you use fresh spinach for this dish. You may use frozen spinach, but you must defrost it first and drain it to eliminate any extra water before using it. Other vegetables, such as kale, may be substituted. Garlic may be used fresh or 1 tablespoon of garlic powder can be used.

leftover chicken spaghetti should be stored in an airtight container and refrigerated for up to 3 days;

Other pasta dishes to try

• Among the recipes you’ll find baked feta pasta with shrimp, creamy salmon pasta, buffalo chicken pasta salad, creamy chicken pesto pasta salad, creamy tuna pasta salad, and an easy creamy shrimp pasta recipe, to name a few.

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• Bring a large pot of salted water to a boil, and cook the pasta until al dente according to the package recommendations. Toss the chicken pieces into a large mixing basin and set aside. Combine the oil, garlic, Italian seasoning, salt, and pepper in a large mixing bowl. Using a large frying pan, cook the ingredients over medium-high heat. Once the pan is heated, put the chicken in a single layer and cook for 2-3 minutes, or until the chicken is golden brown. Cook for another 5-7 minutes, stirring occasionally, until the sun-dried tomatoes are cooked through
• Remove from heat. Meanwhile, in a small mixing bowl, whisk together the milk and flour until there are no visible lumps
• Set aside. Pour the milk mixture over the cooked chicken in the pan and toss everything together until everything is well combined. Permitting the sauce to bubble for a few minutes will help it to thicken. It shouldn’t take more than 3-4 minutes to complete. As soon as the sauce is finished, add the spinach and toss until it is wilted. Stir in the cooked pasta and the grated parmesan until everything is well-combined. Enjoy

• Pasta: you may use whatever type of pasta you choose. Gluten-free, whole-wheat, lentil, or chickpea pasta are all options. Chicken: We used boneless chicken breasts, but you could also use boneless chicken thighs. It’s possible to substitute shrimp for the chicken if desired. We recommend that you use fresh spinach for this recipe. You may use frozen spinach, but you must defrost it first and drain it to eliminate any extra water. Fresh garlic should be used, or 1 tablespoon of garlic powder can be used. Cook the pasta al dente since it will be cooked again with the rest of the ingredients, so that the pasta does not get soft and soggy. leftover chicken spaghetti should be stored in an airtight jar in the refrigerator for up to 3 days.

calorie count 368kcal|carbohydrate count 36g|protein count 27g|fat count 13g|saturated fat 3g|trans fat 1g|cholesterol count 59 mg|sodium 444mg|potassium 911mg|fiber 4g|sugar 1g|vitamin A 1498IU|vitamin C 33 mg|calcium 230mg|iron 2mg calorie count 368kcal|carbohydrate count 36g|protein 27

One Pot Creamy Cajun Chicken Pasta

One-pot spaghetti has been on my to-do list for quite some time. My yearning for a cream-based, spicy-tinged one-pot dish arose this weekend, so I set out to make it. The result was delicious! This One-Pot Creamy Cajun Chicken Pasta is surprisingly simple to prepare, making it an excellent choice for weekday meals.

Please continue reading because I have a few options for you (spicy, non-spicy, creamy, non-creamy), so please do!:) More one-pot goodies may be found in myOne Pot Recipe archives.

Customizing the Pasta

It is possible to personalize this incredibly easy and tasty one-pot spaghetti in a variety of ways. Take a look at these suggestions for swaps, additions, and omissions:

Adjust the Heat

This spaghetti has a fiery kick to it. However, you may control the level of heat by varying the amount of cayenne pepper used in the Cajun spice. Reduce the cayenne pepper to half if you only want a little heat, or leave it altogether entirely if you are utterly averse to spicy foods. That makes me a little sad, but I entirely understand your position. Sometimes your body and brain are not in agreement on what you want.:)

Make it Creamy (or not)

If you are unable to tolerate cream cheese, feel free to substitute a dab of heavy cream or half-and-half instead. My guess is that I’d use roughly 1/4 cup heavy cream or 1/2 cup half-and-half for this recipe. Alternatively, if you don’t want it creamy at all, that will work as well. I thought this pasta was fairly tasty even before I added the cream cheese, but the smoothness helps to balance out the spice and acidity of the dish perfectly.

Make it “Extra”

If you want to take this pasta to the next level, consider adding some cooked bacon or a final sprinkle of Parmesan cheese on top before serving. This Cajun Chicken Pasta will be elevated to a whole new level with the addition of a little additional umami flavor. Alternatively, you might use shrimp in place of or in addition to the chicken.

One Pot Creamy Cajun Chicken Pasta

Creamy Cajun Chicken Pasta is a one-pot meal that uses largely pantry staples to create a complete dinner in about 30 minutes. Perfect for those hectic weeknights! Preparation time: 10 minutes Cooking Time: 20 minutes Time allotted: 30 minutes Servings:4

Cajun Seasoning

• 2 teaspoons smoked paprika ($0.20)
• 1 teaspoon oregano ($0.10)
• 1 teaspoon thyme ($0.10)
• 1/2 teaspoon garlic powder ($0.05)
• 1/2 teaspoon onion powder ($0.05)
• 1/4 teaspoon cayenne pepper ($0.03)
• 1/4 teaspoon black pepper ($0.02)
• 1/4 teaspoon salt ($0.02)

Chicken Pasta

• 15oz.fire roasted diced tomatoes($1.00)
• 2cups schicken broth($0.26)
• 2oz.cream cheese($0.50)
• 3 green onions (sliced)($0.25)
• 1lb.boneless, skinless chicken breast($5.47)
• 1yellow onion, diced($0.32)
• 1/2lb.penne pasta (uncooked)($0.75)
• 1lb.

• In a small mixing bowl, combine all of the ingredients for the Cajun seasoning. Cut the chicken into pieces that are 1/2 to 3/4 inch thick. Place the cubed chicken in a large mixing basin, sprinkle with the Cajun seasoning, and toss to coat the chicken with the spices. In a big deep pan, heat the olive oil and butter until hot. Preheat the oil and butter in a medium-sized pan over medium heat until the oil is hot and the butter is melted and frothy. Add the seasoned chicken to the skillet and cook for a couple of minutes on each side, or just until the exterior begins to brown a little on the edges. At this time, the chicken does not need to be completely cooked through. Pour in the diced yellow onion and cook for another 2 minutes, or just until the onion begins to soften, until the onion has softened. Make sure any browned bits on the bottom of the skillet are completely disintegrated by the moisture from the onion. Then, in a large pan, combine the pasta, fire-roasted chopped tomatoes (together with their juices), and chicken broth. Allow the broth to come to a boil while stirring just until everything is equally blended
• Then remove the lid and set it aside. Following a boil, reduce the heat to medium-low and cook the pasta for about ten minutes, stirring every couple of minutes, until the pasta is cooked and the sauce has thickened
• After ten minutes, remove from the heat and set aside. Stir in the cream cheese until it has completely melted into the sauce after adding it in pieces to the pan. Serve the spaghetti with sliced green onions on top, if desired.

• The deep skillet that I use has a capacity of 4 quarts. According on your cookware, you may need to adjust the heat up or down in order to keep the broth simmering. Ensure that you stir often to avoid the spaghetti from sticking together.

Here’s how we figure out how much a recipe will cost. Serving:1Serving・Calories:482.65kcal・Carbohydrates:51.53g・Protein:34.95g・Fat:14.58g・Sodium:847.23mg・Fiber:3.45g The nutritional values provided are simply estimations. For further information, please see our full nutrition disclaimer. Our affiliate connections to items we use and recommend are included in the equipment section above. Because I am an Amazon Associate, I receive money when people make eligible purchases. Scroll down to view images of the process step by step!

Other Chicken Pasta Recipes You Might Like:

• One-Pot Creamy Pesto Chicken Pasta
• White Cheddar Mac & Cheese with Chicken and Broccoli
• Chicken Broccoli Pasta with Lemon Cream Sauce
• Greek Chicken Pasta Salad
• Monterey Chicken Skillet
• And many more recipes are available online.

How to Make Creamy Cajun Chicken Pasta – Step by Step Photos

Mix together all of the ingredients for the Cajun seasoning in a small mixing bowl (2 teaspoons smoked paprika, one teaspoon oregano, one teaspoon thyme, half teaspoon garlic powder, half teaspoon onion powder, 1/4 teaspoon cayenne pepper, 1/4 teaspoon black pepper, and one quarter teaspoon salt). Pour the seasoning over the chicken and toss to combine. Cut a pound of boneless, skinless chicken breast into cubes that are 1/2 to 3/4 inch in size. Place the chicken cubes in a large mixing basin and sprinkle with the Cajun seasoning, stirring to thoroughly coat the chicken with the spices.

1. When the skillet is extremely hot and the butter is melted and foaming, add the seasoned chicken pieces.
2. Preheat the grill for a couple of minutes on each side, or just until the chicken is a little browned.
3. Sauté for a couple of minutes more, or until the onion is just beginning to soften, before adding one sliced yellow onion.
4. In a large pan, combine 1/2 pound penne, one 15-ounce can fire-roasted diced tomatoes (with liquids), and 2 cups chicken stock.
5. Immediately after it comes to a boil, reduce the heat to medium-low and allow it to simmer for around 10 minutes, stirring every few of minutes.
6. Small slices of 2 oz.
7. Stir until the cheese has completely melted into the sauce, about a minute.

Add sliced green onions on top and you’re ready to go! It’s safe to say that this One Pot Creamy Cajun Chicken Pasta will become a regular fixture in my household.:) What do you think? I think this dish of spaghetti is asking for some Freezer Garlic Bread.

LOVE ONE POT PASTAS? TRY THESE OTHER FLAVORS:

• In one pot, you can make American Goulash, Veggie Pasta, Beef and Mushroom Stroganoff, Creamy Sun Dried Tomato Pasta, and Beef and Mushroom Stroganoff.

Creamy Italian Chicken Pasta

This creamy Italian chicken pasta recipe is filled with flavor thanks to the addition of spinach, garlic, and sun-dried tomatoes. Your family will devour this quick and simple supper! Do you enjoy quick and simple chicken dinners? Recipes like thisBuffalo Chicken Pasta are among the most popular among our readers. And who can say no to a platter of delicious Chicken Tetrazzini when you’re hungry?

Why this Recipe is best

You’ll get delicate chicken with a wonderful, creamytuscan sauce, just as I did in myTuscan Garlic ChickenPasta dish.

• Restaurant-quality food cooked in the comfort of one’s own home
• Tender, delicious chicken
• Rich, creamy sauce
• Prepared in a pan for ease of preparation and cleanup

Prep the Chicken

In a large mixing bowl, combine the raw chicken breasts with the milk and lemon juice and set aside. Refrigerate for 2-4 hours after covering with plastic wrap. You can even cook this in the morning so that it is ready for dinner when you get home! PRO HINT: Did you know that soaking the chicken in milk and lemon before cooking it helps it become more soft when it is done?

Step by Step Instructions

It’s all about the crust. When you’re ready to cook, start by making your Italian chickencrust. Combine the flour, salt, pepper, Italian seasoning, and powdered sugar in a pie plate or shallow dish and set aside. Remove the chicken from the milk marinade and dip it into the flour, covering it thoroughly. Over medium-high heat, heat a large pan coated with olive oil until hot. Cook the chicken strips in a heated pan for about 3 minutes on each side until they are cooked through. Remove from the oven and transfer to a baking sheet lined with aluminum foil.

• Preheat the oven to 350 degrees and bake the chicken for 18-20 minutes.
• Prepare the noodles as well as the sauce.
• To prepare the sauce, use the same skillet that you used to cook the chicken and add extra olive oil, scraping up any browned pieces from the bottom of the pan.
• PRO TIP: Instead of using more olive oil, use the oil from the sun-dried tomatoes as a replacement.
• 1 tablespoon cornstarch should be sprinkled over the tomatoes and thoroughly mixed.
• Cook for approximately 5 minutes.
• Continue whisking while pouring in the cream, spinach, salt, and pepper until the broth is completely incorporated.
• Add the parmesan cheese and mix well.
• Prepare the dish in a big bowl and serve immediately.

Serving Suggestions

To serve with spaghetti, this Garlic Bread is usually a good choice. Who doesn’t like a light, delicious loaf of bread? If you have leftover sauce, dinner rolls are excellent for sopping it up. Besides being laden with fresh taste, this Italian Salad is also spicy and savory thanks to the homemade Italian Dressing.

The ideal accompaniment to a midweek supper at home. Looking for a delicious dish of homemade applesauce to serve for dinner this evening? Quick and simple, this Instant Pot Applesauce recipe is a must-try. Keep in mind to end the evening with a new batch of Rice Krispie Treats!

More Pasta Recipes

You’ll appreciate this zesty, Lemon Garlic Pasta served as a side dish with your favorite chicken or fish entrée. Alternatively, you may serve it as your main dinner in under 30 minutes! Recipe for Cajun Sausage Pasta that takes only 30 minutes to prepare! This recipe will be a hit on your dinner table since it is colorful, spicy, and simple to prepare. Whether you’re searching for a quick weeknight supper or a dish to bring to a potluck, this Chicken Pesto Pasta is the perfect solution! With the addition of the homemade walnut pesto, you’ll be amazed at how delicious this simple recipe is to prepare.

Ready in a matter of minutes!

MoreChicken Recipes:

• Italian Chicken Casserole
• Cilantro Lime Chicken
• Orange Chicken
• Chicken Fettuccini Alfredo
• Chicken and Dumplings
• Chicken and Dumplings.

This creamy Italian chicken pasta recipe is filled with flavor thanks to the addition of spinach, garlic, and sun-dried tomatoes. Your family will devour this quick and simple supper!

Ingredients

• Cup all-purpose flour, 2 teaspoon kosher salt, 12 teaspoon black pepper, 2 teaspoon Italian spice, 1 Tablespoon powdered sugar 6 chicken breasts, boneless and skinless
• 1 cup whole milk
• 1 teaspoon lemon juice
• 3 tablespoons extra-virgin olive oil

For the sauce:

• 4 garlic cloves, minced
• 14 cup sun dried tomatoes in oil, drained and coarsely chopped
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 3 tablespoons cornstarch, divided
• 3 teaspoons baking powder 1 cup chicken broth
• 3 cups fresh spinach, coarsely chopped
• 1 cup heavy cream
• 1 cup whole milk
• 1 teaspoon kosher salt
• 12 teaspoon pepper (do not skimp on the pepper)
• 1 teaspoon pepper (do not skimp on the pepper). 1-1/2 cups grated parmesan cheese
• 1-1/2 boxes (16-ounces) linguine noodles

Instructions

1. In a large mixing bowl, combine the raw chicken breasts with the milk and lemon juice and set aside. Refrigerate for 2-4 hours after covering with plastic wrap. If you like, you may prepare this in the morning so that supper is ready when you get home. When you’re ready to cook the chicken, start by making the chicken crust. Pour all of the ingredients into a pie plate or shallow dish and mix well
2. Season with salt and pepper
3. Add Italian spice
4. Mix well. Remove the chicken from the milk marinade and dip it into the flour, being sure to coat it evenly. Over medium-high heat, heat a large pan coated with olive oil until hot. Cook the chicken strips in a heated pan for about 3 minutes on each side until they are cooked through. Remove from the oven and transfer to a baking sheet lined with aluminum foil. Preheat the oven to 350 degrees and bake the chicken for 18-20 minutes. Preparing the linguine (or your preferred pasta) according to package directions while the chicken bakes To prepare the sauce, use the same skillet that you used to cook the chicken and add extra olive oil, scraping up any browned pieces from the bottom of the pan. Stir in the garlic and sun-dried tomatoes for a few minutes over medium heat until the garlic is fragrant. 1 tablespoon cornstarch should be sprinkled over the tomatoes and thoroughly mixed
5. Whisk in the chicken broth until everything is well-combined. Cook for approximately 5 minutes. In a small mixing bowl, whisk together the remaining cornstarch and milk. Add the cream, spinach, salt, and pepper to the broth and continue whisking while adding the remaining ingredients. Reduce the heat to low and continue to cook until the sauce thickens and the spinach wilts. Toss in the parmesan cheese. Stir constantly and cook on a low heat until the chicken and noodles are done. Prepare the dish in a large bowl and serve immediately

Notes

• If you pound the chicken with a meat tenderizer before dipping it in the coating, you can ensure that it is the same thickness throughout, resulting in more uniform cooking. Instead of using additional olive oil, you may utilize the oil extracted from the sun dried tomatoes. The sauce is given a deep flavor as a result of the use of this ingredient.

Nutrition Information:

1Serving Size (in grams): Calories:695 37 g of total fat 16 g of saturated fat 1 gram of trans fat Fat (unsaturated): 19g Cholesterol:169mg Sodium:1785mg Carbohydrates:38g Fiber:2g Sugar:3g Protein:50g *Nutrition facts are an estimate and are not guaranteed to be correct in all cases. If you want specific diet recommendations, please consult with a qualified dietician. This creamy Italian chicken pasta recipe is filled with flavor thanks to the addition of spinach, garlic, and sun-dried tomatoes.

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Posted on February 28, 2021 under the category:Main Dish