Creamy Chicken Pasta with Garlic and Herbs
16 hours 20 minutes
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About Creamy Chicken Pasta with Garlic and Herbs
Indulge in a symphony of flavors with this Creamy Chicken Pasta! Tender chicken, vibrant vegetables, and a luscious white sauce combine to create a dish that's both comforting and satisfying.This easy recipe transforms simple ingredients into a restaurant-quality meal perfect for any occasion. The creamy sauce beautifully complements the savory chicken and fresh vegetables, making each bite a delight.Easily adaptable for vegetarians (simply omit the chicken!), this versatile pasta dish is a must-try. Follow our step-by-step guide and create this delicious meal in your own kitchen.
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Recipe Time & More
Prep20 minutes
Cook16 hours
Total16 hours 20 minutes
Ingredients
Pasta
- 4 handfuls Penne Pasta
Chicken and Vegetables
- 300 gm Boneless, Chicken Breasts cut into bite-sized cubes, skinless
- 2 Bell Peppers capsicum, cut into large squares, medium
- 1 Head Of Broccoli cut into florets, medium
- 1 Large Tomato finely chopped
- 1 Large Onion finely chopped
- 9 clove Garlic finely chopped (adjust amount if cloves are large)
Sauce
- 2 tbsp Olive Oil
- 3 tsp Salt or to taste
- 2 tsp Oregano Flakes dried
- 1 tsp Chili Flakes optional, red
- 3 tsp Olive Oil
- Water for boiling pasta
Instructions
- In a large pot, bring water to a rolling boil. Add salt and olive oil. The salt seasons the pasta, and the oil prevents sticking.
- Carefully add the penne pasta to the boiling water. Cook until al dente—tender but still with a slight bite. This ensures the pasta holds its shape and has a pleasant texture.
- While the pasta cooks, heat olive oil in a large pan over medium heat. Add the chopped garlic and onion. Sauté until softened and fragrant, about 1 minute. This builds a flavorful base for the dish.
- Add the chopped tomatoes, dried oregano, and red chili flakes (if using) to the pan. Sauté for 2 minutes, allowing the flavors to meld.
- Add the cubed chicken to the pan. Cook until the chicken is nearly cooked through but not completely browned.
- Add the bell peppers and broccoli florets to the pan. Continue cooking until the broccoli is tender-crisp, still retaining a bit of crunch.
- In a separate saucepan, prepare the white sauce. Melt butter over medium heat, then whisk in flour and cook for 1 minute. This creates a roux, which thickens the sauce.
- Gradually whisk in milk to the roux, ensuring no lumps form. If lumps persist, strain the sauce through a fine-mesh sieve for a smooth, creamy texture.
- Return the sauce to low heat. Stir in the cheese until melted and smooth. Add cream and simmer until the sauce thickens to your desired consistency. Cover and set aside.
- Combine the cooked pasta, chicken and vegetable mixture, and the prepared white sauce in a large bowl. Gently toss to coat the pasta evenly.
Recipe Notes
Good To Know
- For extra depth of flavor, sauté the chicken with a pinch of dried Italian herbs (such as oregano or thyme) and a splash of white wine before adding it to the pasta.
- If you prefer a tangier sauce, stir in a tablespoon of cream cheese or a squeeze of fresh lemon juice just before serving.
- Blanch the broccoli and capsicum separately for 1-2 minutes in salted boiling water before adding them to the pasta to retain their vibrant color and crisp-tender texture.
Expert Tips
- Use pre-cooked or rotisserie chicken to save time.
- For a richer sauce, try using a combination of milk and cream.
- Add a sprinkle of red pepper flakes for a touch of heat.
Storage Instructions
- Leftovers can be cooled quickly and stored in an airtight container.
- Reheat gently with a splash of milk on the stove or in the microwave.
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Recipe Nutrition
Calories: 186kcalCarbohydrates: 19gProtein: 3gFat: 11gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 1710mgFiber: 2gSugar: 2g
Pallavi Garg
Articles: 2
5 Comments
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Looks so flavorful! Thanks for posting.
Wow, this looks fantastic!
What a delicious idea! Thanks for sharing.
Lovely pasta…very well presented.
Such a delicious dish! Thank you.