Creamy Chicken Pasta

Chicken noodles and cheese with dried tomatoes – the best homemade cream pasta sauce for Italian food dinner! This food is fast and easy. Everyone thinks you ordered an Italian restaurant! Dried tomato sauce is made from scratch using basil, red pepper flakes, garlic, paprika, cream and grated mozzarella.

I am one of the hottest pastas, and certainly one of the best casual foods. I try to eat as little as possible, but when I do, I’m a happy girl. The mozzarella chicken pasta with dried tomatoes is amazing. All flavors blend very well so they make amazing dishes!

I love how easy it is to combine this recipe. Very simple and very good production. To be honest, the whole family chose dried tomatoes (of course, oh), but other than they like! This is family friendly food.

Course ; Main Course
Cuisine : Asian

Ingredients

  • 1 lb chicken breast tenderloins , sliced
  • 1 cup grated mozzarella cheese (use pre-shredded Mozzarella)
  • 2 tablespoons olive oil
  • 1/4 teaspoon paprika
  • 1 tablespoon basil
  • 3 garlic cloves , minced
  • 4 oz sun-dried tomatoes
  • Use 1/2 cup heavy cream and 1/2 cup milk
  • 1/4 teaspoon salt
  • 1/2 cup reserved cooked pasta water or more
  • 8 oz penne pasta (for gluten free, use gluten free brown rice pasta)
  • 1/4 teaspoon salt to taste
  • 1/4 teaspoon red pepper flakes

Instructions

  1. In a large skillet, heat the garlic and dried tomatoes (dried with oil) in garlic and two tablespoons of olive oil (arranged from a jar of dried tomatoes) over medium heat for one minute until the garlic is fragrant.
  2. Remove the dried tomatoes from the pan, and leave olive oil.
  3. Add the chicken slices (seasoned with a little sweet pepper to produce color) and cook on high heat for one minute on each side. Remove from fire.
  4. Cook the pasta according to the package instructions. Reserve of cooked water paste. My noodle class.
  5. We cut the dried tomatoes into small pieces, then add the chicken and return to the pan.
  6. To make a cream sauce, pour half and half (see the half in the “Recipe Directions” section below) and mozzarella in a bowl, then simmer.
  7. Quickly reduce to a boil and keep stirring until all the cheese has melted and formed a cream sauce.
  8. Pour the finished pasta with cream sauce into the pan and stir until smooth.
  9. Add 1 tablespoon of basil and at least 1/4 teaspoon of red pepper. Toss to join.
  10. If the cream sauce is very thick: pour about half a cup of cooked water in a skillet to make it thin. Don’t add all the pasta water at once, because you might need less or more.
  11. If necessary, season the chicken noodles with salt and red chili powder. Boil for a few minutes to taste.
  12. Note: Be sure to add salt to the dish to taste basil and dried tomatoes.
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Creamy Chicken Pasta


  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
Scale

Ingredients

  • 1 lb chicken breast tenderloins , sliced
  • 1 cup grated mozzarella cheese (use pre-shredded Mozzarella)
  • 2 tablespoons olive oil
  • 1/4 teaspoon paprika
  • 1 tablespoon basil
  • 3 garlic cloves , minced
  • 4 oz sun-dried tomatoes
  • Use 1/2 cup heavy cream and 1/2 cup milk
  • 1/4 teaspoon salt
  • 1/2 cup reserved cooked pasta water or more
  • 8 oz penne pasta (for gluten free, use gluten free brown rice pasta)
  • 1/4 teaspoon salt to taste
  • 1/4 teaspoon red pepper flakes

Instructions

  1. In a large skillet, heat the garlic and dried tomatoes (dried with oil) in garlic and two tablespoons of olive oil (arranged from a jar of dried tomatoes) over medium heat for one minute until the garlic is fragrant.
  2. Remove the dried tomatoes from the pan, and leave olive oil.
  3. Add the chicken slices (seasoned with a little sweet pepper to produce color) and cook on high heat for one minute on each side. Remove from fire.
  4. Cook the pasta according to the package instructions. Reserve of cooked water paste. My noodle class.
  5. We cut the dried tomatoes into small pieces, then add the chicken and return to the pan.
  6. To make a cream sauce, pour half and half (see the half in the “Recipe Directions” section below) and mozzarella in a bowl, then simmer.
  7. Quickly reduce to a boil and keep stirring until all the cheese has melted and formed a cream sauce.
  8. Pour the finished pasta with cream sauce into the pan and stir until smooth.
  9. Add 1 tablespoon of basil and at least 1/4 teaspoon of red pepper. Toss to join.
  10. If the cream sauce is very thick: pour about half a cup of cooked water in a skillet to make it thin. Don’t add all the pasta water at once, because you might need less or more.
  11. If necessary, season the chicken noodles with salt and red chili powder. Boil for a few minutes to taste.
  12. Note: Be sure to add salt to the dish to taste basil and dried tomatoes.

Notes

Is this half the size? Use 1/2 cup milk instead of 1/2 cup milk + 1/2 cup thick cream.

If you use dried tomatoes in olive oil (jars), be sure to dry the tomatoes from the oil before use. Leave two tablespoons of dried olive oil.

Do not use fresh mozzarella. Fresh mozzarella is usually sold in salt water or water in large or small balls. Don’t crush fresh cheese. Use chopped mozzarella cheese (sold in a bag).

Keywords: Creamy Chicken Pasta

 

 

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