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Home Creamy Creamy Chicken Pasta

Creamy Chicken Pasta

Name: How to cook Creamy Chicken Pasta - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 to 8 people
Cuisine: Us

Introduce

Chef :

Chris Gan

Creamy Chicken Pasta

Time for a hearty dinner that the whole family will love! (Well, provided your kids like mushrooms). 🍄 🤷‍♀️ I kept this recipe fairly simple, but it can easily be modified if you like to experiment. Want spicy? Add some crushed red pepper or cayenne pepper! Don’t like mushrooms? Leave them out! Maybe add some spinach instead. You do you!

Ingredient

Food ration :

6 to 8 people

Cooking time :

~1 hour total

large chicken breasts

1/2

a sweet onion, diced (about 3/4 cup)

3 cloves

garlic, minced

8 ounces

white button mushrooms, sliced thinly

4 slices

bacon

1/2 pound (227 g)

pasta of your choice (penne works well, but I used campanelle)

2 tablespoons

unsalted butter

2 tablespoons

all purpose flour

1 1/4 cup

whole milk

1/4 cup

shredded Parmesan cheese (plus additional for serving)

Cooking instructions

* Step 1

Cut chicken breasts into bite-sized pieces. Pat dry. Sprinkle with 1/4 teaspoon salt and about 1/8 teaspoon freshly ground pepper.

* Step 2

Cook the bacon, crumble it, and set aside.

* Step 3

Dice the onion, slice the mushrooms, and mince the garlic. I used a garlic press today.

* Step 4

Sauté the chicken breast in a Tablespoon or two of olive oil until browned and cooked thoroughly. Cook the chicken in batches to avoid crowding the pan and ensure even browning. Transfer cooked chicken to a bowl or plate while you cook the other ingredients.

* Step 5

Sautée the mushrooms in a few teaspoons of olive oil until their liquid has cooked off and they are lightly browned. Transfer the mushrooms to the same bowl as the chicken.

* Step 6

Sauté the diced onion in a few teaspoons of olive oil until it is soft and translucent. Add the garlic, and sauté for one minute more. Transfer the onion and garlic to the same bowl as the chicken and mushrooms.

* Step 7

Make the sauce: Warm the milk in a saucepan for a few minutes until it is very slightly bubbling at the edges. Alternatively, you can warm the milk in the microwave. It should be warm to the touch. Set aside temporarily.

* Step 8

In a medium saucepan, melt the butter. Add the 2 tablespoons of all purpose flour and whisk constantly over low heat for approximately two minutes. Do not allow the mixture to brown.

* Step 9

Add about a quarter of the warm milk to the pot and whisk vigorously until smooth. Slowly add the remaining milk, whisking constantly over low heat until it is smooth.

* Step 10

Continue cooking over low heat until the mixture comes to a boil. Do not stop whisking during this process! Once boiling, reduce the heat and allow the sauce to cook for 2 to 3 minutes longer. It should thicken and coat the back of a spoon. If you drag your finger through the sauce on the spoon, it should leave a distinct trail as shown in the photo.

* Step 11

Add the Parmesan cheese and whisk again to fully incorporate.

* Step 12

Pour the sauce over the chicken mixture and stir well to fully coat everything.

* Step 13

Cook the pasta al dente according to package directions. I used campanelle pasta because I thought it was cute! ☺️ Drain the pasta, and add it to the chicken mixture. Stir well until everything is evenly coated.

* Step 14

Serve topped with fresh parsley and additional cheese.

* Step 15

Notes: ⭐️ If you are short on time and can’t get everything done in one day, you can break up the work. The sautéed mushrooms, the cooked bacon and the béchamel sauce can be made and stored in the fridge until you complete the recipe the following day.

Note: if there is a photo you can click to enlarge it