When I made chicken pasta one night last month, I wanted to jump onto Facebook Live and demonstrate how quick and easy this dish is to put together.
You can make it in many different ways – to the point of not thinking you’ve made it with the same process. See the lighter version at the end of this post.
Use beef, turkey, or pork, and with different veggies pitched in, you’ve got a completely different flavor for every day of the week.
The first step is to get your pasta of choice boiling. Meanwhile, sauté sliced or chopped onions in real butter (or olive oil). Add minced garlic for the final minute of cooking.
Set aside. You can dump it over the cooked and drained pasta if it’s ready, and then lid it to keep everything warm. In less than ten minutes, it’ll all be done!
In the sauté pan, melt cream cheese and warm the milk at the same time. Stir until cream cheese bits are mostly melted. (Continue on to read how to make this pasta without cream sauce.)
Add freshly shredded Asiago or Parmesan cheese.
Add chicken pieces. I buy a rotisserie chicken every week, so I have lots of chicken pieces packaged in the freezer from de-boning the leftovers. 🙂 You could also roast a chicken in the oven, de-bone it, and have it on reserve in the freezer.
Cook this until it’s thoroughly heated and begins to thicken.
Next comes the pitch-in part. I used green peas for this meal. Often, I have leftover peas, green beans, or broccoli in the refrigerator. I use this for getting rid of leftovers. Hubby loves pasta, and he never knows he’s eating leftovers. Sneaky, huh?
If you have no leftovers, you can throw any frozen veggies you like into the pan. (Heat briefly in the microwave first.)
Stir in the pasta and reserved onion sauté.
You are ready to season and top with more shredded cheese if desired.
Ready to serve! Bread, of course, for hubs. Salad on the side is great, too.
Now, you’re ready to eat! (Sorry for the blur, but you get the point, right?)
Pin or print for later. 🙂
- 6- to 8- ounces pasta of choice
- ½ cup butter
- 1 medium onion, sliced
- 1 garlic clove, minced
- 3 cups cooked, chopped chicken pieces
- 2 ounces cream cheese (1/4 of a large block)
- 1 cup milk
- 1 cup shredded fresh Asiago or Parmesan cheese
- ½ teaspoon Paul Deen seasoning
- 2 Tablespoons parsley flakes
- ½ teaspoon salt
- 1/ teaspoon black pepper
- Cook pasta in boiling water.
- Meanwhile, saute onion in butter until soft. Add garlic to pan for final minute of cooking. Set aside.
- In empty saute pan, stir cream cheese and milk until cream cheese melts.
- Add cheese and stir until melted.
- Add chicken pieces and cook until thickened slightly.
- Pitch-in your choice of leftover veggies...green peas, green beans, broccoli, carrots, whatever.
- When veggies are warmed in pan with chicken, add strained pasta and reserved onion suate. Stir to blend and add seasonings.
- (Make Paula Dean seasoning in bulk: ¼ cup salt, 1 Tablespoon black pepper, 1 Tablespoon garlic powder.)
- Top with more shredded cheese if desired. Enjoy!
For a lighter version, replace butter with olive oil and make without cream sauce.
To make this without the cream sauce, simply add the meat into the pan with the onion sauté. Pitch-in your veggies! Add a tish of water and heat thoroughly. Add your cooked pasta, stir, and sprinkle with shredded cheese and seasonings. Finito!
After making this a few times, you won’t need the recipe. You won’t need to look at quantities anymore, either. Just go with your gut and pitch it all in! Don’t you love a recipe you simply cannot ruin?