Cheese and chicken pasta recipe
- Meat and poultry
- Popular chicken
- Easy chicken
- Quick chicken
A wonderful pasta dish, which is packed full of flavour. Enjoy with crusty bread and a side salad, if desired.
88 people made this
- 225g fettuccine pasta
- 250ml milk
- 2 tablespoons plain flour
- 225g cottage cheese
- 1/2 teaspoon garlic granules
- 1 tablespoon finely chopped onion
- salt and pepper to taste
- 40g grated Parmesan cheese
- 280g diced, cooked chicken breast meat
MethodPrep:15min ›Cook:15min ›Ready in:30min
- Bring a large pot of lightly salted water to the boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain and set aside.
- Meanwhile, in a food processor, place the milk, flour, cottage cheese, garlic granules, onion, salt and pepper and Parmesan cheese. Blend until smooth.
- Transfer the blended mixture to a saucepan over medium heat. Mix in the chicken and cook until heated through. Serve hot over pasta.
Reviews & ratingsAverage global rating:(85)
Reviews in English (66)
This was really wonderful! I did change it just a little. I cooked the chicken in a little olive oil and poltry seasoning. I also used 4 cloves of garlic. I used a blender instead of a food processer because I was afraid of the texture. The sause was smooth and creamy, I would never have known it was a lower fat recipe. My family loved it!!!-24 Aug 2005
This recipe tastes OK, but is very easy and is healthiest white sauce I have found. I will make it again. If you are looking for a very creamy, traditional alfredo sauce then find a recipe with cream because you won't be happy with this low-cal substitute.-07 Feb 2008
This was a very good recipe. I had a couple of changes, but nothing too major. I didn't have any flour, so I used Chicken frying mix (which is mostly flour base with seasonings). And I also added McCormick’s Chicken seasoning while it was simmering. This combo adds flavor and complements the chicken very well. I didn't have to add any salt. My family enjoyed! Thanks for sharing.-31 Mar 2005
This recipe for Crockpot Italian Chicken Pasta has turned into a staple at our house, mostly because it takes so little time to throw together, my kids devour it and so does my husband. After the first few bites right out of the crockpot, Gordon was like “wow, this is actually really good.” I’m just a professional recipe developer but whatever…. don’t sound so surprised.
This is not an ordinary chicken pasta recipe, this is a delicious slow-cooked crockpot chicken pasta recipe. With a handful of ingredients and a tiny bit of time, you’ll have dinner cooking all day and ready when everyone’s hungry. Here’s what you’ll need:
- Onion and Garlic – a great base of flavor for any Italian dish.
- Chicken Tenders – I would recommend using chicken without the bone in them to save you time. If that’s all you have, you can use it, just don’t forget to remove the bones when shredding.
- Salt and Pepper – to taste.
- Marinara Sauce – use your favorite brand of marinara or use homemade marinara.
- Cream Cheese – creamy tangy goodness. If you are worried about curdling see my quick tips about crockpots below.
- Italian Seasoning –Italian Seasonings vary! Pick one you like, or use your own combination of basil, oregano, and thyme.
- Bay Leaves – used for its flavor but removed after cooking and before stirring in the pasta.
- Pasta – you can use any sort of pasta here. I wouldn’t recommend adding pasta to your crockpot mixture, it turns out gummy and gross. Always prepare pasta separately then mix together once the sauce is done.
Ruby Tuesday Sonora Chicken Pasta
The delicious cheese sauce is easy to make using Velveeta and just a few other ingredients. The chicken is prepared over an open grill, then sliced before laying it over a bed of pasta and cheese sauce. And the black beans and peppers are added to give the Ruby Tuesday's Sonora chicken pasta recipe a decidedly Southwestern taste.
Check out my other Ruby Tuesday clone recipes here.
This recipe is available in
- 1 pound Velveeta cheese spread (or 1 16-ounce jar Cheez Whiz)
- 1/2 cup heavy cream
- 2 tablespoons minced red chili pepper
- 4 tablespoons green chili pepper (1/2 pepper), minced
- 4 tablespoons minced onion
- 1 clove garlic, minced
- 2 teaspoons olive oil
- 2 tablespoons water
- 1/2 teaspoon salt
- 2 teaspoons granulated sugar
- 1/2 tablespoon white vinegar
- 1/4 teaspoon ground cumin
- 1 15-ounce can black beans
- Pinch paprika
- 4 boneless, skinless chicken breast halves
- Vegetable oil
- Pinch dried thyme
- Pinch dried summer savory
- 1 16-ounce box penne pasta
- 1 tablespoon butter
- 2 Roma (plum) tomatoes, chopped
- 2 to 4 green onions, chopped
1. Preheat your barbecue or stovetop grill to high heat.
2. Combine the cheese spread with the cream in a small saucepan over medium/low heat. Stir the cheese often until it melts and becomes smooth.
3. In another pan, saute the red chili pepper, 2 tablespoons green chili pepper, 2 tablespoons onion, and 1/2 clove garlic in the olive oil for a couple minutes then add the water to the pan so that the peppers do not scorch. Simmer another 2 minutes or until the water has cooked off.
4. When the cheese is smooth, add the sauteed vegetables, 1/4 teaspoon salt, sugar, vinegar, and cumin. Leave on low heat, stirring occasionally, until the other ingredients are ready.
5. Pour the entire can of beans with the liquid into a small saucepan over medium heat. Add the remaining green chili pepper, onions, garlic, a pinch of salt, and a dash of paprika. Bring the beans to a boil, stirring often, then reduce the heat to low and simmer until everything else is ready. By this time the beans have thickened and the onions will have become transparent.
6. Rub the chicken breasts lightly with oil, then season with salt, thyme, and savory.
7. Cook the breasts on a hot grill for 5 minutes per side or until done. When they have cooked thoroughly, remove them from the grill and use a sharp knife to slice each breast into 1/2-inch slices, so that they are easier to eat. Retain the shape of the chicken breast by holding the slices together with one hand as you slice.
8. As the chicken cooks, prepare the pasta in a large pot filled with 3 to 4 quarts of boiling water. Cook the pasta for 12 to 14 minutes or until tender. Drain the pasta in a colander, and toss with the butter.
9. When everything is ready, spoon one-fourth of the pasta onto each plate.
10. Pour about 1/3 cup of cheese sauce over the pasta.
11. Carefully add a sliced breast of chicken on top of the pasta. As you place the chicken on the pasta, hold the slices together to retain the shape of the chicken breast.
12. Spread 1/3 cup of the black beans over the chicken.
13. Sprinkle 1/4 cup of chopped tomatoes on the beans.
14. Sprinkle about 1 tablespoon of green onions on the tomatoes and serve immediately. Salt to taste.
Tidbit: You can make a lighter version of this meal by using the lower fat version of the Cheez Whiz or Velveeta cheese spreads.
The secret in creamy mac and cheese is cooking your noodle in milk instead of water. Add the cheese of your choice after and it will make your dish even creamier.
Changing, adding, and experimenting on recipes can be the only thing you need once you get over-bored on a certain dish. Say goodbye to cooking complicated dishes and say hello to this twist on one of your household favorites.
Homemade Garlic Cheese and Veggie Pasta Recipe
This recipe can be prepared at home easily as it can satisfy the cravings for delicious snacks also a healthy meal. Besides, the use of veggie and garlic cheese in this dish made it one of the most popular Boursin recipes. So let’s start the recipe:
- ½ cups of chopped broccoli, onions, and zucchini
- 1 cup of olive oil
- ½ tsp of salt and pepper
- 2-3 strips of chopped bacon
- 1-package of Pasta
- 1 cup of Boursin garlic
- 1 ½ tsp of chopped chives
Methods of Preparing Step by Step:
Take water in a saucepan and start to boil under medium heat. Then add in packed pasta and simmer until they get soft and tender. After that, drain water and let the pasta cool in a bowl.
In an oil greased baking pan, place the chopped veggies and sprinkle oil on them. When an oily layer is coated evenly, sprinkle salt and pepper along with chopped bacon for a smoky taste. Cover the baking pan with foil paper and bake the veggies for 10-12 minutes under 335-degrees.
When the veggies get crispy and cooked, take them out and mix them with the prepared Pasta in a mixing bowl. Then add garlic cheese on top and let it melt to make a creamy upper tossing.
Finally, mix all the ingredients properly before serving sprinkle chopped chives on top. Then the Boursin Garlic Cheese Pasta is ready to be served.
Preparation for chicken pasta recipe
1. Bring 10 cups of water to a boil in a large pot. Add salt and 1 tsp of oil. Add spaghetti and cook as per the instructions on the pack. I used organic durum wheat spaghetti.
2. They must be cooked al dente. Drain them in a colander and rinse them well. I prefer to smear about 1 tsp of olive oil over the pasta to keep them non sticky.
3. Heat oil in a pan and saute garlic until it smells good.
4. Add chicken shredded or cubed and then sprinkle salt. I had brined the chicken in vinegar for about 2 hours. If you have brined yours in salted solution, then skip adding salt to the pan here.
HOW TO MAKE GOAT CHEESE PASTA SAUCE
The ingredients are not the only thing that&rsquos simple about this recipe &ndash the prep work is also a breeze.
Sometimes I use leftover roast chicken, but you can make it even more simplistic by picking up a rotisserie chicken from your local market.
To make the goat cheese pasta sauce, pour the cream into a large saucepan and add the crushed garlic cloves and chopped rosemary. Bring the cream to a simmer and let it reduce by about half.
Simmering the cream with the garlic and rosemary in it infuses the cream with way more flavor than just adding them at the end!
Once the cream has reduced, stir in the goat cheese and chicken and let the sauce simmer until it coats the back of a spoon.
When the sauce is ready, season with salt and pepper to taste and stir in cooked rigatoni pasta.
1 pound spaghetti or fettuccine
3 tablespoons unsalted butter
1 cup sliced white mushrooms
1 small onion, chopped
1 clove garlic, chopped
1 sweet red bell pepper, cored, seeded and chopped
1/4 cup flour
2 cups chicken broth
1 cup heavy cream
1 cup milk
1 1/2 cup shredded cheese (mix of equal parts Swiss, Cheddar, and Parmesan)
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
2 cups cooked diced chicken
Heat oven to 350 degrees F. Coat a 13 X 9 X 2 inch baking dish with cooking spray.
Cook spaghetti following package directions. Drain and rinse with cold water. Set aside.
In a skillet, melt butter. Add mushrooms, onion and garlic. Saute 5 minutes. Add red pepper and sprinkle with flour. Cook, stirring 1 minute. Stir in broth, cream and milk. Simmer 1 minute or until thickened.
Turn off heat, add cheeses. Stir until melted. Add salt, thyme, pepper and chicken. Toss with cooked spaghetti and pour mixture into dish.
Bake 30 minutes or until bubbling. Remove from oven and let stand 10 minutes before serving.
- Preheat the oven to gas 6, 200°C, fan 180°C. Place the pasta in a pan of boiling water and cook for 10-12 mins until al dente. Drain, reserving 200ml of cooking water. Transfer the pasta to a large baking dish (ours was 18 x 30cm).
- Heat 1 tbsp oil in large nonstick pan over a medium-high heat. Add the mushrooms and cook for 4-5 mins, without stirring, until golden brown and crispy. Add the garlic and cook for 1-2 mins, then transfer to a plate.
- Add 1 tbsp oil to the pan, then add the chicken and cook for 5 mins until cooked through and golden.
- Return the mushrooms to the pan. Stir through the soft cheese, reserved pasta water and chopped basil. Season well with pepper, then pour into the dish with the pasta and stir to combine.
- Scatter over the Cheddar and transfer to the oven to bake for 20 mins until the cheese has started to brown. Scatter with the remaining basil leaves to serve.
Cook&rsquos tip: Add extra veg into this dish by stirring through some spinach, chopped tomatoes or sundried tomatoes.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
Grill Pan Directions:
Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until about 1/2 inch thick. Remove plastic wrap. Coat a grill pan with nonstick cooking spray heat pan over medium-high heat. Add chicken cook for 10 to 12 minutes or until no longer pink (170°F), turning once.
To assemble the salad as shown in the photo, toss pasta with chicken and transfer to a large serving bowl. Heat the dressing before tossing with the spinach and tomato mixture transfer to the serving bowl. Sprinkle with cheese and pine nuts.
Four Cheese Chicken Pasta Bake
Let me start by saying I was not a big cheese fan until I met my husband. His four major food groups in no particular order are meat, ranch dressing, cheese, and more cheese. It doesn’t matter what kind. He’s infamous at Colorado State University for hustling a giant 35 lb. cheese wheel from the staff at the Allison Hall cafeteria, which lasted him and his roommates all of 3 weeks. They even removed the lower two shelves from their fridge for the behemoth cheddar block to reside.
He was also the first person to make me a blue-cheese sauce (for steaks of course) while we were dating. Although I already loved him, this definitely was an added bonus. All our kids, especially our girls, love cheese just as much as Jake if not a little more. But it was a dish at a fancy local restaurant, Jay’s Bistro, which inspired this recipe.
At my sister’s rehearsal dinner a few years ago, we realized there wasn’t a whole lot of kid-friendly selections, so we asked for the lobster mac and cheese, hold the lobster, for our little ones. When it came out, my husband tried it to make sure it wasn’t too hot. He instantly urged me to taste it. We ordered more and ended up eating it all. The kids can have the filet with port demi-glace – we get the mac n’ cheese.
I thought I would try something similar. To add some protein, I substituted chicken for the lobster because it’s such an easy thing to add to any dish. This turned out rich and creamy, and I ended up giving half of it to one of my pregnant friends who is due any day now. She later texted me that her husband ate most of it before dinner, and her two-year-old finished what was left that night.
So just like my husband, here’s a cheesy keeper.
Enjoy! XOXO San