Quick Creamy Chicken Pasta

    Quick Creamy Chicken Pasta

    (386)
    13saves
    40min


    387 people made this

    Chive and onion sour cream is used in this recipe to make a very quick and flavourful cream sauce for chicken pasta.

    Ingredients
    Serves: 4 

    • 4 boneless, skinless chicken breast halves
    • 375g farfalle (bow tie) pasta
    • 450ml chicken stock
    • 1 medium red capsicum, thinly sliced
    • 2 cloves garlic, minced
    • 1 head broccoli, cut into florets
    • 1 teaspoon salt and pepper to taste
    • 500g chive and onion cream cheese
    • 1/4 cup freshly grated Parmesan cheese

    Directions
    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Place chicken in a saucepan and add water to cover. Boil 20 minutes. Allow to cool then pull meat into shreds.
    2. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
    3. In a large frypan over medium-high heat, combine chicken stock, red capsicum, garlic, broccoli, salt and pepper. Cover and simmer for 8 to 10 minutes until broccoli is crisp-tender. Stir in cream cheese until smooth. Mix in chicken and pasta until evenly coated. Garnish with Parmesan cheese.
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    Reviews and Ratings
    Global Ratings:
    (386)

    Reviews in English (386)

    by
    216

    I have to say that after reading the reviews of this dish, I was really disappointed! It was pretty bland by my stands and I really thought it lacked any good flavor. My husband agreed. Some mistakes I think I made after reading the other reviews: I followed the recipe to the "T". I boiled the chicken - I think I should have cooked it in olive oil and sauteed it a bit more. I boiled the veggies in the chicken broth - BIG MISTAKE - they were mushy and lacked all flavor. I think that those should also be more sauteed in some olive oil or very lightly steamed. Cut the chicken broth out, it adds sodium and really doesn't help with the flavor. The cream cheese mixture was not nearly as thick as I had hoped - I was thinking alfredo sauce and ended up with something more runny than that. You could almost make this with some half and half and onions on your own. Overall, I thought the dish was way too high in fat to be the "treat" I had hoped it would be. Definetly spice it up. Good luck!  -  06 Nov 2006  (Review from Allrecipes USA and Canada)

    by
    196

    YUM! However, thanks to the advice of previous reviewers, I altered the original a bit by doing the following: Seasoned chicken breasts in cajun seasoning then sauteed in olive oil and 1 Tbs. minced garlic and 1/2 onion chopped. Then cubed the meat rather than pulling. For the sauce I added the other half of the chopped onion to the broth and broccoli. I also only used one container of the cream cheese as it seemed rich enough at taste after the first, then added 1 cup heavy cream and 2 Tbs. flour as thickener in place. Added cajun seasoning (tsp?) and the tasty browned onion-garlic goodness from the chicken pan to finish off the sauce. Served over penne. Super easy, extremely delicious, and seemingly flexible for variation. A keeper for sure! THANKS for posting!  -  09 Aug 2007  (Review from Allrecipes USA and Canada)

    by
    131

    I made this for my family (husband & 2 boys 7 & 3)last night. They loved it. I had to change a few things due to what I had available in my pantry. First, I used Penne pasta which was great. I find that sauce sticks to penne just as good as bowtie and my kids love the little "tubes". Also, I used 2 cups of frozen broccoli instead of the fresh, this turned out fine as well. I personally loved the red bell pepper but no one else here does, so I used just enough for me. I also threw in some fresh sliced mushrooms. I would like to note that next time I will try the "light" version of the cream cheese, just to take off some of the fat and calories. I'll let ya know if this is just as good. This recipe is a keeper! Thanks  -  10 Apr 2003  (Review from Allrecipes USA and Canada)

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