Chicken in Cheese Sauce

    50 minutes

    This is a particularly hearty meal, perfect for winter to keep you warm! It works equally well with ham or turkey in place of the chicken.

    90 people made this

    Serves: 8 

    • 8 chicken breasts
    • salt and pepper to taste
    • 3/4 cup fresh sliced mushrooms
    • 1 red capsicum, chopped
    • 1/2 yellow capsicum, chopped
    • 500g uncooked spaghetti
    • 65g butter
    • 1/4 cup (30g) plain flour
    • 1 cup (250ml) chicken stock
    • 1 cup (250ml) full cream milk
    • 1 teaspoon garlic salt
    • ground black pepper to taste
    • 1/2 cup grated Swiss cheese
    • 1/3 cup grated Parmesan cheese
    • 1/4 cup grated Parmesan cheese for topping

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. In a large non-stick frypan saute the chicken breasts. Add salt and pepper to taste. Add the mushrooms, red capsicums and yellow capsicums and cook until vegetables are tender.
    2. Cook the spaghetti according to packet directions. Drain and set aside.
    3. In a large saucepan melt the butter or margarine and blend in flour. Gradually stir in the chicken stock and milk. Cook over medium low heat, stirring constantly, until the sauce begins to thicken. Add garlic salt and ground black pepper to taste. Blend in the Swiss and Parmesan cheeses and continue heating, stirring constantly, until the cheeses melt.
    4. Stir in the chicken/vegetable mixture and heat thoroughly. Toss with the cooked pasta and top with grated Parmesan cheese, if desired.

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    Reviews in English (80)


    I stumbled onto this recipe on accident when I was looking for a way to use up some half and half. By the third bite, my husband rated it A+! When I tell him it is on the menu he claps his hands! We use 4 chicken breasts instead of the tenderloins. It ends up having chicken in every bite. It is every bit as good the next day too.  -  20 Jun 2006  (Review from Allrecipes USA and Canada)


    This really wasn't bad. It was good comfort food, but we also found it a little bland. I also think that a pasta dish doesn't need this much flour in the sauce, it was a little too much and the cheeses would have thickened it well enough. I recommend using more spices like garlic and perhaps a little mustard too, to make it more flavourful.  -  01 May 2006  (Review from Allrecipes USA and Canada)


    This was a great dish my girlfriend and i Love to eat this dish in the winter because it is so hearty.  -  17 Aug 2000  (Review from Allrecipes USA and Canada)