Creamy Chicken Pasta (Print Version)
# Ingredients:
→ For the Dish
01 -
12 oz pasta (like fusilli or penne)
02 -
1 onion, finely chopped
03 -
1/4 cup plain flour
04 -
1/2 cup small carrot cubes
05 -
3 cups chicken stock
06 -
1/2 cup celery bits
07 -
2 teaspoons of dried thyme
08 -
2 tablespoons olive oil
09 -
2 cups of shredded cooked chicken
10 -
Salt and black pepper, as needed
11 -
1 cup frozen green peas
12 -
1 cup heavy cream
13 -
2 garlic cloves, finely minced
# Instructions:
01 -
Warm up some olive oil in a large pan or Dutch oven on medium heat. Toss in the onion, garlic, carrot, and celery. Stir and cook for roughly 5 minutes until tender.
02 -
Mix the shredded chicken into the pan with the veggies. Sprinkle the flour all over and stir constantly while cooking it for one minute so it doesn’t taste raw.
03 -
Gradually add in the chicken stock and heavy cream, giving it a good stir to keep it smooth. Sprinkle in the thyme, salt, and pepper. Bring it all to a gentle simmer.
04 -
Throw in the uncooked pasta straight into the pan. Lower the heat a bit, letting everything bubble softly until the pasta is cooked, around 12-14 minutes. Stir every so often to stop it from sticking.
05 -
Mix in the frozen peas about 3 minutes before the pasta’s done cooking. When the pasta’s soft and the sauce is nice and thick, taste it and adjust the salt and pepper if needed.
06 -
Take the pan off the heat and dish up the meal while it’s still steaming.
# Notes:
01 -
Using pre-cooked rotisserie chicken can save you time in the kitchen.
02 -
Remember, the sauce will thicken even more as it cools.