The Pioneer Woman Tasty Kitchen
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Creamy Chicken Pasta

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

This chicken and pasta dish is filling and tasty. The addition of veggies makes it extra nutritious, and the cream sauce adds an appealing flavor.

Ingredients

  • 2 whole Chicken Breasts
  • 16 ounces, weight Pasta (I Used Tri Color Rotini)
  • 2 cups Chopped Asparagus
  • ⅔ cups Sun-dried Tomato (Preferably Packed In Oil)
  • 1 whole Medium Onion, Diced
  • 5 whole Garlic Cloves, Minced
  • 1-½ cup Milk (I Used 1%)
  • 2 Tablespoons Butter
  • 3 Tablespoons Flour
  • 2 teaspoons Paprika
  • 2 teaspoons Garlic Powder
  • 1-½ Tablespoon Olive Oil
  • Salt And Pepper, to taste
  • Parmesan Cheese, For Topping

Preparation

Combine milk and flour in a bowl and whisk together. Heat butter in a small sauce pan and add 4 cloves of garlic, cooking for about a minute. Add the milk mixture and whisk to combine. Add some salt and pepper to taste. Continue stirring until the mixture thickens. Remove from heat and set aside.

Slice chicken breasts in half to make thinner cuts and cut into 2-inch cubes. Season with salt, pepper, paprika, and garlic powder.

Bring a pot of water to a boil and add some salt. Add pasta and let it cook while you begin making the chicken.

Heat 1 tablespoon of oil in a pan and brown the chicken until golden and cooked through. Once the chicken is cooked, remove from the pan and keep warm.

In the same pan, add the remaining 1/2 tablespoon oil and add the onions. Cook onions until soft, then add the remaining clove of garlic. Cook garlic for about 30 seconds, then add the asparagus. Cook the asparagus for a few minutes. If you prefer a softer veggie, cook them longer. Add sundried tomatoes and cook for a minute. Remove from the heat.

In a large bowl, combine pasta, veggie mixture, and cream sauce. Serve and top with parmesan cheese.

One Comment

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nursechacha on 4.20.2010

Just made this for dinner. My family liked it a lot. I think I would add about a full cup of the tomatoes for more zip and don’t skimp on the salt and pepper. I liked that it used 1 % milk instead of cream. The sauce was very good in spite of this. A great time to use asparagus since it’s in season. You could really sub various veggies in this dish. It was very good just the way it is written, tho’. It’s a keeper

One Review

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mickswife on 5.17.2010

I made this last night and it turned out pretty good. The recipe was a little scattered I thought, but my family enjoyed the finished product. I added a full cup of sundried tomatoes, and was generous with the salt and pepper.

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