How To Make Chicken Pasta

How To Make Classic Chicken Alfredo Pasta: The Easiest, Simplest Method

We independently choose these items, and if you make a purchase after clicking on one of our links, we may receive a commission. As a child, chicken Alfredo pasta was my favorite “fancy” restaurant order – a rich sauce clinging to fettuccine and topped with crispy chicken — and it remains so now. It was as close to macaroni and cheese and chicken fingers as a 6-year-old could get at any fine Italian-American restaurant without breaking the bank. Most takeaway Alfredo falls short for me, perhaps because it is too closely associated with my personal culinary memories.

Alternatively, it is possible that the rich sauce becomes too cold and clumpy while being transported.

The traditional “no cream” Alfredo has been replaced with a dependable version that’s just as creamy, garlic-rich, and enjoyable to slurp up as you remember it from your childhood memories.

There are a couple of additions and adjustments that have been made.

Alfredo sauce may be used to coat broccoli or fettuccine, which is perhaps the most well-known use.

  • If you go to the grocery store and get some fettuccine, milk, Parmesan, and a couple of chicken breasts, you’ll most likely have everything else you need on hand
  • Because of its slightly greater fat level, we recommend using European-style butter in this recipe
  • But, if you only have normal butter on hand, feel free to use that instead. Initially, it will take around 30 minutes to prepare this dish
  • But, once you’ve mastered the steps, you may reduce the hands-on cooking time to approximately 20 minutes.

Your Chicken Alfredo Game Plan

Using two pans at the same time, you’ll boil the fettuccine in a four-quart pot while frying the chicken breasts in a large skillet while making the sauce in another large skillet.

  • Cook the pasta in a big pot of boiling salted water until al dente. Start this before you begin cooking the chicken, and you will be able to add the dry spaghetti at the same time you begin cooking the chicken breast. Keep a cup of the pasta water aside in case you need to dilute the sauce. Cook the chicken breasts in a mixture of oil and butter until they are golden brown and crisp. This is our favorite method for cooking golden, crispy chicken. You may learn more about ithere by visiting their website. While you are finishing the sauce, you may cover the chicken breasts with aluminum foil to keep them warm. The pasta is finished, the chicken is ready, now create your sauce. Cooking the Alfredo sauce takes only a few minutes in the same skillet you used to cook the chicken
  • Simply toss everything into the sauce skillet once it has been cooked and drained. When the sauce has thickened to your liking, add the pasta and a splash of pasta water and toss to combine. If preferred, you can also include the chicken in this step. Serve as soon as possible

Do You Need to Use Fettuccini Pasta?

Nope! In addition to pasta (both short and long noodles will work), meats, and veggies, you can use this same basic sauce recipe to cover other foods.

Serving Chicken Alfredo Pasta

Because the chicken Alfredo is so rich, we seldom serve it with anything other than roasted broccoli or a light salad on the side to balance it out. Because the sauce will continue to thicken as it cools, it is important to prepare the sides before adding the sauce. Learn the fundamentals of Alfredo sauce and how to utilize it to make chicken fettuccini Alfredo on any given night of the week in this instructional video.

Ingredients

  • 6 cups dry fettuccine pasta
  • 2 boneless, skinless chicken breasts (about 1 pound total)
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon kosher pepper, split 1/2 teaspoon freshly crushed black pepper, divided
  • 2 teaspoons canola oil
  • 8 tablespoons (1 stick) European-style unsalted butter, divided
  • 2 cloves minced garlic
  • 1 cup heavy cream
  • 1 cup finely grated Parmesan cheese (2 1/2 ounces), plus extra for serving finely grated nutmeg (about 1/4 teaspoon)
  • Fresh parsley leaves, coarsely chopped, to be used for garnishing

Instructions

  1. Cook the pasta until al dente, drain, and set aside the cooking water. Prepare a big saucepan of salted water by bringing it to a boil. Cook the fettuccine until al dente, about 8 to 10 minutes, according to package directions. After draining the pasta, reserve 1/2 cup of the cooking water and set it aside. Season the chicken with salt and pepper once it has been dried. In the meantime, blot both sides of the chicken breasts dry with paper towels to prevent them from sticking together. Season with 3/4 teaspoon salt and 1/4 teaspoon pepper
  2. Toss well to combine flavors. In a large frying pan, heat the oil over medium-high heat until shimmering. Using a large frying pan, heat the oil over medium-high heat for 2 to 3 minutes, or until it is shimmering. If you happen to have a pan with straight sides, now is the time to put it to use. No nonstick pan should be used. Place the chicken in a heated pan and cook for 5 to 7 minutes, or until the chicken is done. Swirl the pan shortly before adding the chicken to ensure that the oil is evenly distributed. Cook the chicken for 5 to 7 minutes, or until the bottom is golden brown, on a medium heat. If you try to turn the chicken and it seems stuck, it isn’t ready to be flipped. Flip the chicken and cook for another 5 to 7 minutes, or until the chicken reaches 165°F on the internal temperature thermometer. Turn the chicken over and place 1 tablespoon of the butter in the middle of the two pieces of chicken. Pick up the pan and gently swirl it around to ensure that the melted butter is evenly distributed. Cook the chicken for another 5 to 7 minutes, or until it reaches an internal temperature of 165°F. Slice the chicken and keep it covered to keep it warm. Transfer the chicken to a plate or a clean chopping board and let it to rest for 3 minutes before continuing. Using a 1/2-inch-thick piece, make a sandwich. Cover with aluminum foil while you finish preparing the remainder of the meal. Melt the remaining butter and sauté the garlic until golden brown, about 5 minutes. Then, returning to the same pan used for the chicken, cook the remaining 7 tablespoons of butter over medium heat until completely melted. Add the garlic and cook for 30 seconds to 1 minute, or until it is aromatic. Make the Alfredo sauce according per package directions. In a separate bowl, whisk together the cream, Parmesan, nutmeg, 1/4 teaspoon salt, and 1/4 teaspoon pepper until well combined. Simmer for 3 to 4 minutes, or until the vegetables are tender. If the sauce is too thick, thin it up with a little amount of the conserved pasta boiling water, a few tablespoons at a time. Toss in the drained pasta and toss to cover it with the sauce
  3. Serve immediately. In a large mixing bowl, combine the sauce and the drained fettuccine. Make individual servings of the pasta in individual serving dishes, then top with a couple pieces of chicken. Garnish with parsley, more Parmesan, and freshly ground black pepper, if desired

Recipe Notes

Storage: Store leftovers in an airtight jar in the refrigerator for up to 3 days. Reheat on low heat on the stovetop or in the microwave, being careful not to overheat the sauce. Make Ahead: Although this meal is best served immediately, the chicken may be cooked 1 day ahead of time and then added to the sauce with the cream until warmed through. Meghan Splawn is a food editor with a variety of skills. Meghan worked as the Food Editor for the Kitchn’s Skills content for a number of years. She specializes in everyday baking, family cuisine, and capturing natural light in her photographs.

Meghan holds a bachelor’s degree in baking and pastry arts and spent the first ten years of her professional life as a member of Alton Brown’s culinary team. Didn’t I Just Feed You? is a weekly podcast on food and family that she co-hosts with her husband. FollowMeghan

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!

  • 1tspItalian seasoning
  • 1/2tspgarlic powder
  • 1 medium yellow onion, minced
  • 3 cloves garlic, minced
  • 16ozdried short-cut pasta (I used rigatoni)
  • 24ozjar of your favorite marinara sauce (I used Newman’s Own)
  • Water to fill empty marinara sauce jar
  • Salt and pepper to taste
  • Fresh parsley and/or basil, minced for garnish
  • Additional dried Italian seasoning
  • Additional dried garlic powder
  • 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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Chicken pasta recipe– This is a basic spaghetti recipe that is made with fresh tomatoes and ground chicken. This is a quick and easy dish to prepare on a hectic day because it does not require much time. Veggies, protein, and grain are all combined in one dish, resulting in a nutritious and healthful meal that requires no effort. This dish is best served with a hot soup and some toasted bread slices. We served it with thicken soup and vegcheese toast as an accompaniment. Serve it alongside soups such as mushroom soup or sweetcorn soup, cheese garlic toast, or this fast French toast recipe.

Pasta with a red sauce Pasta with a spicy sauce Spaghetti al olio (olive oil spaghetti) Pasta with mushrooms is a delicious dish.

Preparation for chicken pasta recipe

Cook 10 cups of water in a big saucepan until it comes to a boil. Season with salt and 1 teaspoon of oil. Pour in the pasta and cook it according to the package directions. I made spaghetti out of organic durum wheat. 2. They must be cooked until they are al dente. Drain them in a strainer and thoroughly rinse them with water. To avoid the spaghetti from becoming sticky, I prefer to drizzle around 1 tablespoon of olive oil over it. 3. Heat the oil in a skillet and sauté the garlic until it begins to smell delicious.

Add the chicken, either shredded or cubed, and season with salt.

It is not necessary to add salt to the pan if you have brined the meat in a salty solution beforehand.

See also:  How Long To Microwave Pasta

Cooking chicken for pasta recipe

5. Continue to cook over a medium heat until the meat is thoroughly done. Toss in the spice powder and pepper. I used all of the spices. Saute on high heat for a minute or two, then turn off the heat. 6. Remove the chicken from the pan. Add a small amount of more oil to the pan. Garlic should be sautéed until fragrant. After that, add the onions. 7. Continue to cook until the onions are golden brown. 8. Stir in the pureed tomatoes until well combined. (deseeded) 9. Continue to cook until the sauce has thickened.

The sauce was overcooked since I was having too much fun with the kids and completely forgot about it.

For chilli flakes, I just pounded a few crisp red chillis (the non-spicy variety) in a tiny blender until finely chopped.

How to make chicken pasta

In a separate bowl, combine 2 tablespoons water or pasta cooked starchy water and mix well. Continue to heat until the sauce has reached the consistency depicted in the photo.

11. Stir in the cooked spaghetti. 12. Cook for 2 to 3 minutes on medium heat. Turn down the heat. If your chicken spaghetti is looking a bit dry at this point, drizzle in a little extra olive oil. Serve with a bowl of soup, either hot or warm. Recipes that are similar

  • 160gramspastaor spaghetti
  • 150 to 200gramsChicken, shredded or cubed as desired
  • 2 to 3tbspOlive oil
  • 3garliccloves, about 1 tbsp very finely chopped
  • 1smallonionfinely chopped
  • 350gramstomatoesripe red or 1 12 cup deseeded chopped
  • 1tspred chilliflakes
  • 12 to 3 1/4tspeppercoarsely crushed
  • 2 to 3 pin Saltas are required
  • 12 teaspoons Herbsas are preferred.

Preparation for chicken pasta

  • In a big saucepan, bring the water to a high rolling boil. Season with salt and oil. Cook the pasta until it is al dente, or just follow the directions on the package. Set aside a little amount of the pasta cooking water. Drain in a strainer
  • Sauté garlic in heated oil until fragrant before adding chicken. Add some salt and stir until the vegetables are completely cooked
  • Then add the spice powders. Cook for 2 minutes on a high heat setting. Remove the chicken from the pan

How to make chicken pasta

  • More oil should be added, as well as some garlic. After that, add the onions. Continue to cook until the onions are golden brown. Toss in the pureed tomatoes and heat for a few minutes until the sauce thickens. Toss in the sautéed chicken and 2 to 3 tablespoons of the pasta cooking water. Cook, stirring constantly, until the sauce has reached a thick consistency. Cook the spaghetti for only 2 to 3 minutes after adding it. If the mixture appears to be dry, drizzle with a little extra olive oil. Serve the chicken spaghetti while it is still hot.

The alternative proportions listed in the recipe card are for the original recipe alone, and are for 1x only. Follow my full step-by-step pictorial instructions and advice, which are located above the recipe card, for the best results. Nutritional Values Recipe for chicken pasta | Instructions for making chicken pasta | Chicken spaghetti Amount Per Serving (in grams) Calories660Calories from Fat 243 percent of the Daily Value* Calories from Fat FAT: 27g42 percent SATIVA: 5g31 percent CHOLESTEROL: 56mg19 percent SUGAR: 581mg Potassium902mg at a 25 percent concentration 6 grams of fiber and 11 grams of sugar.

Nutrition Facts: 12 percent protein28 grams 56 grams Vitamin A480 IU Vitamin C24.9 milligrams (ten percent) The calcium content is 30% (101 mg) while the iron content is 20% ( 4 mg).

Swasthi’s Recipes are a collection of delicious dishes.

Aboutswasthi

Hi there, my name is Swasthi Shreekanth and I’m the creator, food photographer, and food writer of Swasthi’s Recipes. My goal is to provide you with time-tested recipes that will assist you in making delicious Indian meals. After two decades of practical Indian cooking expertise, I decided to launch this blog in order to assist people cook better and more frequently at home. The recipes on Swasthi’s Recipes can help you improve your culinary abilities whether you are a beginner or a seasoned chef.

Creamy Garlic Chicken Pasta

It’s the ultimate comfort food: chicken pasta in a garlic tomato cream sauce with basil. This fantastic recipe, which is made with pasta, chicken, spinach, herbs, loads of delicious garlic, and parmesan cheese, can be prepared in under 30 minutes! For those of you who have been craving a chicken meal that is creamy and delicious, and that your entire family will like, this recipe is for you. Everything about this recipe, from the succulent chicken breast to the nutritious spinach, is bursting with flavor.

Everything about the way this spaghetti tastes is likely to be a hit with your guests.

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 meal 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 spices 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. Removing the chicken from the pan when it has finished cooking and setting it aside is a good idea.

Using the same pan, cook the garlic and butter until fragrant. Cook for 1 minute, or until the garlic is aromatic, stirring constantly. Then toss in the chopped tomato and fresh spinach to finish it off. Cook for 2 to 3 minutes, or until the spinach has wilted and the tomatoes have softened, depending on how much time you have. Reduce the heat to low and stir in the heavy cream and parmesan cheese until well combined. Using a whisk, swirl the mixture until it is completely absorbed into the creamy.

Drain the noodles and thinly slice the chicken breasts before serving.

Serve and take pleasure in it!

How Do You Store Leftover Chicken Pasta?

Allow the chicken to cool completely before serving. After the dishes have been allowed to cool, they should be stored in an airtight container. Keep it refrigerated for up to four days before serving.

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.

Creamy Chicken and Pasta

Preparation/Total Time: 30 minutes

Makes

5 servings (per person) This creamy chicken spaghetti is a family favorite because it is rich, savory, and laced with wine. No one ever suspects that it is that quick and simple! The writer, Elaine Moser, of Spokane, Washington

Ingredients

  • 2-cups uncooked penne pasta
  • 2-cups thinly sliced fresh mushrooms
  • 1-cup thinly sliced green onions
  • 2 tablespoons butter
  • 1/2-cup white wine or chicken broth
  • 1 teaspoon minced garlic
  • 1- tablespoon all-purpose flour
  • 1/3-cup water
  • 1-cup heavy cream
  • 2-cups cubed cooked chicken
  • 2-tablespoon capers, drained
  • 2-tablespoon parsley
  • 2-tablespoon parsley flakes Parmesan cheese, a quarter teaspoon of salt, and an eighth teaspoon of pepper

Directions

  1. Cook the pasta according to the directions on the package. Cooking the mushrooms and onions in butter in a big pan for about 4-5 minutes, or until they are soft, is a good idea. Add the wine or broth, as well as the garlic. Prepare a boil and cook until the liquid is reduced by half, approximately 5 minutes. Combine the flour and water in a small bowl until smooth
  2. Gradually incorporate into the mushroom mixture. Bring the water to a boil. Reduce the heat to low and simmer, stirring constantly, for 2 minutes, or until the sauce has thickened. Add in the cream and mix well. Bring the water to a boil. Reduce heat to low and cook, uncovered, for 4-5 minutes, or until well heated
  3. Using a strainer, drain the pasta. To the cream sauce, combine the spaghetti, chicken, capers, salt, and pepper. Cook for 3-4 minutes, or until the mixture is well heated. Parmesan cheese should be sprinkled on top.

Nutrition Facts

420 milligrams salt, 27 grams carbohydrates (3 grams sugars, 2 grams fiber), and 23 grams protein in one cup. 25 grams fat (14 grams saturated fat), 121 milligrams cholesterol

Chicken Spaghetti with Meat Sauce

It is possible that this content contains affiliate links. Please refer to the disclosure policy here for more information. Whenever you’re stuck for supper ideas, Chicken Spaghetti with Red Sauce is the right solution. A small number of ingredients are required for this recipe to come together fast.

Easy Chicken Spaghetti

Last week, I was having one of those days where I was completely uninspired and had no clue what I was going to make for supper. That is when I typically open the refrigerator and check what I have on hand. The basil I had leftover from supper on Wednesday night needed to be used up, so I came up with this recipe to do just that. In addition, I had a couple of chicken breasts that needed to be cooked, and I was in the mood for some pasta.

Ingredients Needed

  • Pasta. You may use any type of pasta you have on hand
  • Chicken is a good choice. Tomatoes: I used skinless boneless breasts, but you could also use thigh meat
  • I used skinless boneless breasts
  • Petite Diced tomatoes and tomato sauce are recommended, but if you only have whole tomatoes, smash them up instead. Crushed tomatoes might alternatively be used in this recipe. The flavor will remain the same
  • Just the texture will differ. Make use of a high-quality tomato, such as San Marzano, and fresh garlic. Garlic, freshly minced
  • Onion, finely chopped Seasoning can be made with either a white or yellow onion. Salt, garlic salt, red pepper flakes, and oregano are some of the seasonings used. It would be nice to have some Italian seasoning as well. When I have fresh basil, I use it since it has such a nice taste, but if you don’t have any, you can use some dried basil
  • Sugar. Just enough to make the tomatoes a little sweeter, if necessary
  • Olive oil and red wine vinegar are two of the most used condiments. It’s also possible to add white vinegar or balsamic vinegar, as well as Parmesan cheese. For use as a garnish on top

How to Make Chicken Tomato Pasta

  • Chicken breasts should be cut into bite-size pieces. Combine the olive oil, red wine vinegar, garlic, salt, and oregano in a mixing bowl. Place the chicken and marinate in a bowl and cover with plastic wrap or a zipped plastic bag to keep the flavors from escaping. Allow for 30-60 minutes of marinating time. Prepare the sauce while the chicken is marinating. In a skillet, sauté onions and garlic in olive oil. Add a can of chopped tomatoes to the mix.
  • Mix in a small can of tomato sauce to thicken it up a little bit, along with a pinch of sugar, red pepper flakes, dried oregano, and fresh basil to taste
  • Allow the sauce to boil for around 20 minutes in a frying pan. Cook the chicken in another pan with a little olive oil, if desired. Add the cooked chicken to the sauce and toss it with the spaghetti to serve. A sprinkle of grated Parmesan and a sprig or two of fresh basil on top will round off the dish nicely.
See also:  1 Lb Of Pasta Feeds How Many

Frequently Asked Questions

Is it possible to use fresh tomatoes instead of canned ones? Absolutely. Prepare 2 cups of diced tomatoes by chopping them into small pieces. In addition, I would substitute a small can of tomato sauce for the one called for in the recipe, or I would mash up some fresh tomatoes to use in lieu of the canned sauce. Is it possible to prepare chicken spaghetti ahead of time? Preparation time is minimal and the sauce may be stored in an airtight container in the freezer for up to three months.

Chicken breasts can also be marinated, cooked, and then frozen for later use. When I freeze the chicken, I keep the sauce separate from the chicken. Before serving, boil and cook your pasta according to package directions. Pasta does not store well in the freezer.

Tips For Cooking Perfect Pasta

  • Make sure you choose a pot that is large enough. The pasta can increase in size by up to three times its original size. Make sure you use enough water to thoroughly cover the pasta and leave an inch or two on top of the water. Adding a little of salt to your water can help it to boil faster. Immediately after the water has come to a boil, add the pasta
  • Cook the pasta until it is firm to the bite. When you bite into the pasta, you want to be able to feel some resistance from the noodles. Because the pasta will continue to cook after it has been removed from the water, avoid overcooking the noodles. Ideally, you do not want your spaghetti to be mushy or gummy. When the pasta has achieved the proper softness, drain it and set it aside. It is not necessary to rinse your pasta with cold water. The starch on the noodles lends flavor to the dish while also assisting the sauce in sticking to it.

Next time you’re stuck for supper ideas, try this chicken spaghetti with red sauce. You won’t be disappointed! Enjoy! Try our family’s favoriteSesame Chicken, this delectableOven Baked Tacos, and this 30-Minute Crispy Chicken for some more fast and easy meal inspiration. Other popular pasta recipes include: Prep:15minutes Cook:10minutes Total:25minutes

  • 2 skinless boneless chicken breasts cut into bite-size chunks
  • 2 tablespoons olive oil
  • 1 tablespoon oregano
  • 1/2 cup finely chopped onion
  • 3 cloves garlic, finely chopped 120 ounces diced tomatoes
  • 18 ounces tomato sauce
  • 1/4 teaspoon pepper flakes
  • 2 teaspoons sugar
  • 1/2 cup chopped fresh basil (save some for sprinkling over top)
  • Parmesan cheese grated for varnish
  • 128 ounces diced tomatoes

Marinade for Chicken:

  • 25% olive oil, 25% red wine vinegar, 1 tablespoon oregano, 1/2 teaspoon garlic salt

Marinade for Chicken:

  • Combine the marinade ingredients in a large mixing bowl and add the cut up chicken
  • Chicken should be marinated for 30-60 minutes before being fried in a frying pan until the flesh is cooked through

Tomato Sauce

  • In a skillet, saute the onions and garlic in olive oil. Combine the tomatoes, tomato sauce, oregano, sugar, red pepper flakes, and fresh basil in a large mixing bowl. Cook for 20 minutes on low heat. While the sauce is simmering, sauté the marinated chicken in a frying pan until it is well done. Cook the chicken in the sauce and dish it over the pasta. Garnish with freshly chopped basil and freshly grated Parmesan cheese
  • Serve immediately.
  • Make sure you choose a pot that is large enough. The pasta can increase in size by up to three times its original size. Make sure you use enough water to thoroughly cover the pasta and leave an inch or two on top of the water. Adding a little of salt to your water can help it to boil faster. Immediately after the water has come to a boil, add the pasta
  • Cook the pasta until it is firm to the bite. When you bite into the pasta, you want to be able to feel some resistance from the noodles. Because the pasta will continue to cook after it has been removed from the water, avoid overcooking the noodles. Ideally, you do not want your spaghetti to be mushy or gummy. When the pasta has achieved the proper softness, drain it and set it aside. It is not necessary to rinse your pasta with cold water. The starch on the noodles lends flavor to the dish while also assisting the sauce in sticking to it.

The calories in this recipe are: 152kcal (8 percent ) 4 g of carbohydrates (1 percent ) 8 g of protein (16 percent ) 12 g of fat (18 percent ) 2 g of saturated fat (13 percent ) Cholesterol: 24 milligrams (8 percent ) Sodium: 242 milligrams (11 percent ) Potassium: 171 milligrams (5 percent ) 1 gram of dietary fiber (4 percent ) 2 g of sugar (2 percent ) 142 International Units of Vitamin A (3 percent ) Vitamin C (ascorbic acid): 2 mg (2 percent ) Calcium: 17 milligrams (2 percent ) 1 milligram of iron (6 percent ) *Disclaimer: All nutritional information is provided as a guideline only.

The complete disclosure may be seen here.

The original post was made on January 21, 2011.

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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. You will be completely taken away by how delicious this Chicken Pasta really is.

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
  • Season the chicken thighs with the dried basil, salt, and pepper to your preference. In a large saucepan or pot, heat 2 tablespoons of oil over medium-high heat until shimmering. Sear the chicken thighs on both sides until they are golden brown, cooked through, and no longer have a pink tint to them. Remove the item and place it aside
  • Pour in the rest of the oil into the saucepan. Fry the onion and garlic until the onion is translucent, turning periodically, until the garlic is fragrant (about 2 minutes). In a saucepan, heat the white wine over medium heat for 5 minutes, or until the wine is beginning to decrease
  • Cook for a further 3 minutes, stirring regularly, after which you may remove the pan from the heat. Then, add the broth, milks (or cream, if using), salt, and pepper to taste, and bring the pot to a mild boil. Cook, tossing periodically, until the pasta is al dente, about 15 minutes, until the sauce has thickened. Stir in the parmesan cheese until it is melted and incorporated into the sauce. Remove the pan from the heat and let it aside for 5 minutes to enable the sauce to thicken a little. Cut the chicken into strips and toss them in with the spaghetti. Garnish with fresh parsley and more parmesan cheese, if preferred, before serving. Enjoy

*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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This quick Chicken Alfredo dish has golden pan-fried seasoned chicken breasts and soft noodles that are covered in the most delectable cream sauce you’ve ever tasted. It’s a show-stopping feast that can be prepared in less than 30 minutes! Are you looking for alternative creamy pasta meals that are quick and easy? You’ll like our Shrimp Alfredo,Spaghetti Carbonara, and Chicken Tetrazzini, amongst other dishes. Talk about a delicious comfort food treat! You guys, it’s Mama Mia time. When it comes to this Chicken Alfredo dish, we used our incredible Homemade Alfredo Sauce to great effect.

Furthermore, it has the appearance and flavor of a gourmet supper, although it is relatively simple to prepare.

Chicken Alfredo Recipe

In order to make Chicken Alfredo Pasta, you’ll need three primary ingredients, each of which is great on its own and much better when combined: chicken, pasta, and sauce.

  • Chicken: Seasoned chicken breasts are pan seared in olive oil and butter until they are juicy on the inside and have a golden crust on the outside, then served. We keep the ingredients basic, using only salt, pepper, and our homemadeItalian seasoning mix, because the cream sauce provides so much more flavor. Pasta: Pasta is cooked until al dente in salted water, and it serves as the foundation of this dish. A long, flat noodle, such as Fettuccine, is ideal for this dish since it provides more surface area for the sauce to adhere to. Another excellent option is linguini, or penne, which has ridges that are perfect for catching the sauce. To be honest, any type of spaghetti will do
  • Alfredo Sauce (also known as Alfredo Bolognese): For this dish, we utilized a recipe for Alfredo Sauce that we love. Cooked pasta is coated with a creamy white sauce that is made with butter, heavy whipping cream, freshly grated Parmesan cheese, garlic, and spices that comes together in a couple of minutes. Heaven

How to Make Chicken Alfredo

Prepare everything ahead of time because this recipe comes together quickly. Here’s a rundown of the main points: * Don’t forget to check out the printable recipe and video guide linked below.

  1. Prepare the noodles by boiling them: Preparation: Cook the Fettuccine until al dente according to package directions
  2. Prepare the chicken as follows: Pan-fry the chicken for 6 minutes on each side, or until the internal temperature reaches 165 degrees Fahrenheit, after seasoning with salt and pepper. Transfer to a cutting board and allow it rest for a few minutes before slicing into 1/2-inch-thick slices (optional). While you’re preparing the sauce, cover it with aluminum foil. To make the Alfredo sauce, follow these steps: The cream, butter, and spices are combined in the same pan that was used to cook the chicken, and the mixture is cooked on medium-low heat until thickened. The Parmesan is then stirred in until melted and smooth. Assemble: After draining the pasta, reserve some of the liquid to use in the sauce to lighten it up a bit (only if necessary.) Toss with the Alfredo sauce as soon as possible. Separate the spaghetti into two or three serving dishes and garnish with a few pieces of cooked chicken. Garnish with parsley, more Parmesan, and freshly ground black pepper, if desired
See also:  How Many Types Of Pasta Are There

Important Recipe Notes

  • Pre-shredded cheese should be avoided. If you want the greatest results, use fresh Parmigiano-Reggiano cheese from the block. Pre-grated cheeses don’t melt correctly, resulting in a gritty texture in your sauce. And they just do not have the same flavor as the originals
  • Make sure not to overcook the chicken. By utilizing an instant-read thermometer, you can eliminate the guesswork involved in determining when the chicken is done cooking. When the internal temperature of the chicken hits 165 degrees Fahrenheit, it is safe to consume (and keep in mind it will continue to cook a bit more as it rests.)
  • Make sure you have everything ready before you begin: The list of ingredients is a little lengthy, but it comes together quickly – much like an astir fry, for example. Consequently, before you begin cooking, make sure everything is prepared and ready to go. Is the sauce too thin? We believe the sauce’s consistency is appropriate, but if you feel it to be too thin, don’t be concerned. Toss the pasta with the sauce once it has simmered for a few minutes more, or remove it from the heat and set it aside for a minute or two before serving. It will thicken as time goes on. Alternatively, if the sauce appears to be excessively thick, a small amount of the leftover pasta water may be stirred in to soften it up. Do you want to brighten the mood? This is a rich, creamy, and high-calorie dish – let’s not kid ourselves about it. However, by using half-and-half or whole milk for the heavy whipping cream, you may reduce the amount of fat in the recipe. Just keep in mind that the lesser the fat level, the thinner the sauce will be, so keep that in mind.

Proper Storage

Cooking Ahead: Although chicken Alfredo is best served immediately after being prepared, the chicken may be prepared up to 1 day ahead of time. I don’t recommend creating the sauce ahead of time since it will get too thick. Refrigerate any leftovers in an airtight container if they are going to be eaten later. It will last for up to three days. Reheating Chicken Alfredo is simple. Reheat on the burner, gradually over low heat, until it is fully mixed, keeping in mind that the sauce may most likely split during this process.

Watch Chicken Alfredo Video

This dish, which includes chicken, pasta, and a cream sauce, is rich in calories, delicious, and full. However, the following are excellent Alfredo-style side dishes:

  • Freshly baked garlic bread (carbohydrates, carbs, and more carbs, oh my!) Simple side salad, Cucumber Tomato Salad, and Roasted Asparagus are some of the options.

Thank you for trying out this tasty and simple dish – please leave a comment in the section below! Do not forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube for the latest updates!

Chicken Alfredo

  • This quick Chicken Alfredo dish has golden pan-fried chicken breasts and soft noodles that are covered in the most delectable cream sauce you’ve ever tasted! Preparation time: 15 minutes Preparation time: 18 minutes Time allotted: 33 minutes Servings:6

For the Noodles

  • Cook 1 pound boneless, skinless chicken breasts with 1 teaspoon Italian seasoning, 3/4 teaspoon kosher salt, 1/4 teaspoon pepper, 2 teaspoons extra-virgin olive oil, 1 tablespoon butter in a large skillet over medium heat until the chicken is cooked through.

For the Sauce

  • 4 tablespoonsbutter cubed or sliced into large cubes or slices, 2 cupsheavy whipping cream, 1 bulb finely chopped garlic, 3/4 teaspoon garlic powder, 3/4 teaspoon Italian seasoning, 1/4 teaspoon salt, 1/4 teaspoon pepper, 2 cups freshly grated Parmesan cheese
  • Prepare the noodles as follows: Prepare a big saucepan of salted water by bringing it to a boil. Continue to cook until the fettuccine is al dente according to the package guidelines, which is generally 10 minutes. Set aside 1/2 cup of the cooking water and then drain well. Remove from consideration
  • Prepare the chicken as follows: Marinate the chicken breasts in a mixture of Italian seasoning, salt, and pepper until cooked through. In a large nonstick skillet, heat the olive oil over medium-high heat until shimmering. Once it has begun to shimmer, swirl the pan to ensure that it is uniformly distributed. Remove the chicken from the pan and set it aside for 5-7 minutes, or until the bottom is golden-brown in color. Then turn the pan over and sprinkle 1 tablespoon of butter between them, taking up the pan and giving it a little spin to distribute the butter evenly. Allow the chicken to simmer for a further 5-7 minutes (or until the internal temperature reaches 165 degrees F). Transfer the chicken to a chopping board and let it to rest for 3 minutes before cutting it up. Using a 1/2-inch-thick piece, make a sandwich. While you’re preparing the sauce, cover it with aluminum foil. To make the Alfredo sauce, follow these steps: In the same pan, over medium-low heat, melt the butter and stir in the cream until the butter has completely melted. In a medium-sized bowl, mix together the minced garlic and garlic powder, Italian seasoning, salt, and pepper until well incorporated and smooth
  • Stir continually for 3 to 4 minutes, until the sauce begins to thicken. Bring to a medium simmer (but not bring to a boil)
  • Remove from heat. Just before the parmesan cheese is melted and the sauce is smooth, add the parsley. (If the sauce becomes too thick, thin it up with a few tablespoons at a time of the pasta boiling water that has been set aside.) Assemble: After taking the sauce off the heat, add the cooked fettuccine noodles and toss well to combine. Make individual servings of the pasta in individual serving dishes, then top with a couple pieces of chicken. Garnish with parsley, more Parmesan, and freshly ground black pepper, if desired

Don’t miss out on the rest of the post, which contains useful hints, storage suggestions, and a video. The following are the nutritional values: 919kcal|45g carbohydrates|39g protein|65g total fat (saturated fat 37g|trans fat 1g cholesterol 280mg sodium 1179mg potassium 540mg fiber 2 g sugar 2 g vitamin A 2054IU vitamin C 2mg calcium 462mg iron 2mg calorie 919kcal carbohydrate 45g protein 39g fat 65g fat saturated fat 37g trans fat 1g calorie 919kcal calorie 9 Although the nutritional information provided is an algorithmic estimate, the actual value may differ depending on the specific goods you use and any modifications to the recipe.

For those of you who place a high value on these figures, I propose that you calculate them yourself.

Other Notes

The Main Course is the first course in the sequence. Cuisine:Italian Chicken Alfredo, Chicken Alfredo recipe are some of the terms used to describe this dish.

Chicken pasta bake

  • 6 cups penne, 70 grams mature cheddar, grated mozzarella, 12 small bunch of parsley, finely chopped
  • 4 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 14 teaspoons chilli flakes
  • 2 x 400g cans chopped tomatoes
  • 1 teaspoon caster sugar
  • 6 tablespoonsmascarpone
  • 4 skinless chicken breasts, sliced into strips

Method

  • STEP 1Heat 2 tbsp of the oil in a skillet over a medium heat and gently cook the onion for 10-12 minutes, stirring occasionally. Cook for 1 minute after adding the garlic and chilli flakes. Season with salt and pepper after adding the tomatoes and sugar. Cook, uncovered, for 20 minutes, or until the sauce has thickened, then mix in the mascarpone. STEP 2Heat 1 tablespoon of oil in a nonstick frying pan over medium heat. Using seasoning, saute the chicken for 5-7 minutes, or until the chicken is cooked through
  • And STEP 3Preheat the oven to 220 degrees Celsius/200 degrees Celsius fan/gas 7. Cook the penne according to the package directions. Drain the vegetables and mix them with the remaining oil. Place the spaghetti in a medium-sized ovenproof dish and set aside. Pour the sauce over the chicken once it has been stirred in. Sprinkle the cheddar, mozzarella, and parsley over top. Preparation time: 20 minutes or until golden brown and bubbling

Easy Garlic Chicken Pasta

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.

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, utilizes common ingredients, and tastes much like the comfort food 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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