Creamy Chicken Pasta A Dreamy, Comforting Delight

Creamy Chicken Pasta A Dreamy, Comforting Delight in Just 30 Minutes! 🍲 Ready for a cozy meal that tastes like a hug in a bowl? This creamy chicken pasta recipe is the ultimate go-to for a quick, satisfying dinner that combines tender chicken with a rich, velvety sauce and perfectly cooked pasta. With just a handful of ingredients and about 30 minutes, you’ll be all set for a family favorite that’s as easy as it is delicious!

Having everything at your fingertips makes this a breeze. You’ll need a large pot (pasta, here we come!) and two sauté pans—one for that creamy garlic sauce and another for the juicy chicken.

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Boil a big pot of water for the pasta—fill it about two-thirds full and heat it on high. We’re going for a rolling boil here.

Ingredients for Pasta and Chicken

• Pasta
• Butter
• Garlic
• Flour
• Chicken Broth
• Milk
• Parsley
• Chicken
• Lemon Juice
• Salt & Pepper
• Flour for Chicken
• Parmesan
• Dried Cilantro
• See recipes for exact quantities.

Start with boneless, skinless chicken breasts and pat them dry. To get nice, thin fillets, slice each breast in half horizontally. This way, they cook faster and evenly, perfect for soaking up all the flavors.

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Once it’s rolling, add in your box of tri-colored penne. For a smooth cook, pour in the pasta slowly while stirring, so nothing sticks. Keep it at a high boil, then set your timer for 16 minutes—al dente pasta awaits!

While the pasta cooks, let’s dive into that creamy, garlicky goodness. Melt some butter in a pan until it’s foamy, then add minced garlic. The aroma should be enough to make anyone wander into the kitchen! Once your garlic’s golden, whisk in flour slowly—this keeps lumps away. Next, add chicken broth and milk, whisking until the sauce is smooth and thickened. (Note: If you are looking for a delicious and easy red pasta sauce you’ll find that here.)

Heat butter in another pan until it’s bubbly, then add a sprinkle of garlic, lemon juice, and a pinch of pepper. Dip each chicken fillet in milk, coat with flour, and place it in the pan. Cook until golden on both sides, and let that fresh cilantro finish things off.

Check your pasta—if it’s al dente, drain it in a colander. Now for the best part: add the pasta to your sauce, stirring so each piece is beautifully coated. Slice your chicken into strips, and add it to the pasta. Give it a sprinkle of shredded Parmesan, and voila!

Transfer everything to a big serving dish, top with extra sauce, a sprinkle of Parmesan, and maybe a bit more parsley for good measure. It’s time to dig in and enjoy every creamy, dreamy bite.

Creamy Chicken Pasta

Ingredients

  

• 1 box tri colored penne pasta
• 2 tbsp butter
• 2 cloves garlic, minced
• 2 tbsp flour
• 3/4 cup chicken broth can be substituted with vegetable broth
• 3/4 cup milk
• 2 tsp parsley flakes
• salt and pepper to taste

Instructions

 

• Heat a large pot of water to boil over high heat
• Once water is at a rapid and full rolling boil add the box of penne pasta to the water. Be sure water returns to a rapid boil. To cook pasta there must be enough water for the pasta to move and this will prevent any lumping or sticking together. You must also, have a large pot to prevent overflow. Cook pasta until it is al dente. This is when pasta is cooked, but slightly firm when bitten. Our perfectly cooked al dente pasta is 16 minutes.
• Once pasta is al dente cooked, drain away water using a colander.
• While pasta is cooking begin preparing the creamy pasta sauce.
• Using a medium to large saute pan, heat over medium heat. Once heated add the butter and melt. Heat butter until foaming.
• Once the butter is heated and foaming add garlic and saute until golden brown. Salt and pepper to taste.
• When garlic is sauteed a golden brown slowly sprinkle in flour, while constantly whisking the butter, garlic, and flour mixture until flour is lightly browned.
• It is now time to add the liquid. Slowly whisk in the chicken broth and then the milk. Keep whisking until the sauce bubbles and thickens.

  Note: If your sauce becomes lumpy you can spin it in your blender or food processor until creamy.
• When the sauce has thickened whisk in the parsley.
• Reserve a small amount of creamy pasta sauce. You will use this once the sliced chicken is added to the pasta.
• Begin slowly adding in your prepared and drained pasta to the sauce. As you add in the pasta stir it into the creamy sauce. Continue adding the pasta until it has been thoroughly coated. Pasta can now be transferred to a serving bowl.
• Slice your chicken and add it to the pasta. Sprinkle with shredded parmesan cheese and serve immediately.

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Lemon Garlic Chicken Breasts

A quick and deliciousy prepared chicken breasts, halved.

Course Main Course

Cuisine American

Servings 4 people

Ingredients

  

• 2 Chicken Breasts Boneless, skinless and fillet
• 1 cup butter
• 2 tbsp fresh squeezed lemon juice
• 1 tbsp minced garlic
• 1 tsp ground black pepper
• 2 tsp dried cilantro can subsitute with fresh chopped cilantro
• 1 cup flour Used to coat chicken fillets. Add more if needed.
• 3/4 cup milk used to dip chicken in before dredging in flour

Instructions

 

• Rince, clean, and pat dry chicken breasts.
• Remove and trim off any excess fat. Place chicken breast on cutting board, hold it flat with the palm of your hand your non-knife hand. Using a sharp chief's boning or fillet knife, carefully slice chicken breast horizontally into two even pieces. Repeat for each chicken breast.
• Once all breasts have been fillet salt and pepper them to taste and set aside.
• Prepare a paper plate, plate or pie plate, and fill with flour and set aside.
• Heat a medium to large-sized skillet over medium heat and add butter and melt.
• When butter is foaming add minced garlic and saute until a light golden color.
• Once garlic has sauteed and is golden in color add fresh lemon juice to the skillet
• Pour milk into a small to medium-sized mixing bowl. One at a time, dip a chicken fillet into milk. This is so the flour has something to stick to.
• Coat fillet chicken breasts with flour, one at a time, and add to skillet. Saute first side until it is a golden brown, then turn and saute other side until also golden brown.
• Once boths sides of chicken have browned and chicken is cooked, remove from heat, sprinkle with cilantro and allow to rest and cool on cookie rack.
• Chicken breast can be served whole or sliced and added to creamy pasta.

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