Chicken and pasta are a classic combination. Through in some Italian flavors like basil oregano and parmesan cheese, and you’ve got a real winner. Make it a #onepandinner, and you’ve got the perfect weeknight meal. This recipe for Creamy Chicken & Linguini is so easy and flavor packed that your whole family will be asking for seconds.
While I list chicken broth in the ingredients, you can use chicken bouillon in its place. Most packets of bouillon have instructions on how to math out the ratios to make broth out of it. I like using powdered boullion as it tends to have more chicken flavor. But you do need to use caution as they often have more salt than most broths. Some day, when I’m lucky enough to get a freeze dryer, I plan to make my own boullion powder from our meat chickens.
This recipe will work with other types of pasta, spaghetti, fettuccine, and even short pastas like shells or elbows. Whenever you adjust the type of pasta in a recipe, you need to be cautious of the cook time and make adjustments. Not just for the pasta cook time, but the time it will take for the other ingredients – namely the chicken, in this dish – to be cooked through. It’s very easy to over cook the chicken and make it dry if you have to add too much time to cook through a thicker pasta. If using a thicker pasta, don’t cook the chicken for quite as long before adding the broth and pasta to the pan.
You will likely be pretty full after eating this hearty pasta dish. As always if you need to stretch it further, whether to create leftovers or feed more folks, you can add a Caesar salad on the side, toast up some sourdough bread or make a nice garlic toast. This pasta does keep pretty well. I do suggest dishing it up into your containers at the same time that you serve up the meal. This will give it plenty of time to cool before you seal it up.
Now Let’s Get Cookin’!
Creamy Chicken & Linguini #onepan
Equipment
Ingredients
- 2 tbsp Oil
- ½ Yellow Onion fine chopped
- 1 tbsp Minced Garlic
- 2 lb Chicken Breast cut into ½-inch chunks
- 1½ lb Liguini broken in half
- 2 cups Chicken Broth
- 2 cups Milk
- 1 tsp Salt
- 1 tsp Paprika
- 2 tsp Italian Seasoning
- 1 tbsp Cornstarch
- 1 tsp Pepper
- 1 cup Parmesan Cheese grated
- 1 cup Heavy Cream
- 1 tsp Red Pepper Flake
Instructions
- In your largest saute pan over medium high heat, add oil, onions and garlic. Saute about 3 minutes then add chicken chunks. Cook for about 8 minutes. Then reduce heat to medium.
- Whisk together chicken broth, cornstarch, salt, pepper, paprika, and italian seasoning.
- Add pasta, milk, chicken broth mixture Add enough additional water to fully submerge everything. Bring just to a bubble, then cover pan and let cook for 20 minutes.
- Remove lid and add heavy cream, parmesan cheese and red pepper flakes. Stir until fully combined. Let cook another 5 minutes. Then let rest away from heat for 5 minutes before serving (sauce will thicken up.)
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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This sounds so delicious and so full of flavor.