Pasta with chicken in cream cheese Nordic Spring Rolls, Penne With Leek Fondue And Philadelphia Cream Cheese Sauce, Creamy Garlic Chicken, Bacon And Spinach Pasta Whisk chicken broth and flour together in a bowl until well blended. Pour over the chicken in the skillet. Add half the Cheddar cheese, diced tomatoes, cream, butter, hot sauce, and Worcestershire sauce; stir to combine.

Ingredients of Pasta with chicken in cream cheese

  1. It's 1 stalk of leek.
  2. Prepare 1 of onion (red or yellow).
  3. It's 2 cloves of garlic.
  4. You need 250 grams of mushrooms.
  5. It's 150-200 grams of chicken breast.
  6. You need 50-100 grams of cream cheese (i.e. Boursin or Paturain).
  7. It's 100-150 milliliter of cooking cream.
  8. Prepare 50-75 grams of smoked bacon cubes or stripes.
  9. It's 200-250 grams of pasta.
  10. Prepare 1/2 bunch of curly or italian parsley.
  11. It's of some fresh ground pepper and sea salt.

Pasta with chicken in cream cheese instructions

  1. Cut the leek in half, then rings, wash thoroughly and put aside.
  2. Peel the onion, cut in half, chop fine and put aside.
  3. Peel and squash the garlic, chop fine and put aside.
  4. Peel or brush the mushrooms, cut in quarters and put aside.
  5. Wash the parsley and cut fine then put aside.
  6. Cut the chicken in about 2cm cubes and put aside.
  7. Bring a pan with water and some salt to a boil for the pasta.
  8. Put a thick bottomed pan on medium high heat with some olive oil and first add the chicken and fry untill slightly tanned brown.
  9. Lower the heat a little and add the bacon and onion then fry softly untill the onion is getting soft and looks glassy.
  10. Add a some more olive oil, put up the heat and add the mushrooms. Fry them while stirring untill they shrink and get soft then add the garlic and leek rings too and fry another 2min.
  11. You can put in the pasta now and boil it according instructions.
  12. When the pasta is in, you can add the cream cheese to the chicken and let it melt while stirring. Now also add some cooking cream untill the sauce has the thickness and/or amount you wish and bring to taste with some pepper and salt if needed.
  13. Finally add 1/2 of the parsley and let boil for two more minutes.
  14. Serve with the pasta and garnish with the remaining parsley and eat with a fresh green salad.

The pesto provides all the garlic and herbal flavor needed, so there's no need to even dice an onion, mince garlic, or measure any herbs. Of course, I needed something more to make it creamy and satisfying. With the help of one of my most favorite cookbooks ever (Everyday Pasta by Giada de Laurentiis) I turned this idea of mine into something really interesting by tossing pasta, chicken, and mushrooms in a blue cheese (Gorgonzola) based sauce! It was the first time ever I used blue cheese in a pasta recipe. How to make Olive Garden Chicken Pasta in the Crockpot: Add chicken breasts to the slow cooker.

Get Latest Recipe : HOME