Cheesy Chicken Pasta Food

ONE PAN CHEESY CHICKEN PASTA

Steps:

• In a large saucepan over medium heat add 2 TBS olive oil.
• Add the onion and saute for a few minutes until transparent, stirring occasionally.
• Add the red pepper and saute for a minute or two, stirring 1 or 2 times.
• Add the minced garlic and saute until lightly golden.
• Add the chicken pieces and brown. Turning to brown on each side but don't cook the chicken thoroughly (that will happen while cooking the penne).
• Add the chicken broth and then the penne noodles.
• Add all the spices and stir in.
• Bring to a boil and cook until penne is al dente (follow the instructions on the packaging). Stirring occasionally, put the lid on if necessary to not let it dry out.
• Once the penne is al dente, lower the temperature and then add the Greek yogurt and cream cheese. Stir until all is mixed in and it makes a creamy sauce.
• Finally add 1 cup of the Sargento Chef Blend shreeded 6 Cheese Italian, stir in and let melt.
• Serve warm sprinkling the remaining 1/4 cup of 6 Cheese Italian on top of your individual plates.

CHEESY CHICKEN PASTA

Steps:

• Saute the onion: Heat the olive oil in a large skillet or dutch oven over medium heat. Add the onion and cook till translucent.
• Brown the chicken: Add the chicken and season with salt and pepper and cook through until browned. Stir in the garlic and cook till aromatic for about 1 minute.
• Combine the cheesy chicken pasta: Add the pasta, chicken broth, milk, stir and bring to a boil. Reduce the heat, cover and simmer for 15 - 20 minutes or until the pasta is cooked. Uncover and if there's any more liquid cook for another 5 minutes or until all the liquid has cooked off.
• Finish the dish: Remove from heat, stir in the cream cheese till creamy and melted. Add the spinach, mozzarella and Parmesan cheese. Stir until all the cheese melts and the spinach wilts. Serve while warm.
• Serve while warm.

CHEESY CHICKEN PASTA WITH BROCCOLI AND BACON

Steps:

• Bring a large pot of water to a boil. Season with salt until it tastes like the sea. Cook the pasta until not quite al dente, about 7 minutes. Transfer with a spaghetti scoop or slotted spoon to a bowl and set aside. Add the broccoli to the pasta water and blanch briefly. Transfer with a slotted spoon to a bowl. Reserve the pasta water.
• While the pasta is cooking, heat the butter in a large pan over medium heat. Once the butter is melted, add the garlic and cook until fragrant, about 30 seconds. Whisk in the flour and cook for 2 minutes. Whisk in the milk, then bring to a boil. Reduce the heat to a simmer and cook, whisking, until the sauce is slightly thickened, about 5 minutes. Stir in the Gruyere, sour cream and Parmesan and whisk until smooth. Add the hot sauce and season with salt and pepper.
• Add the pasta, chicken and broccoli to the sauce. Continue to cook until the pasta is al dente and the sauce coats the pasta, 4 to 5 minutes. Use pasta water to adjust the consistency of the sauce if needed.
• Distribute the pasta into bowls and top with the bacon and chives.

CHEESY CHICKEN AND BROCCOLI PASTA RECIPE BY TASTY

Steps:

• Heat olive oil on medium heat in a large pot. Add chicken breasts, season with salt and pepper, and allow the chicken to brown on one side.
• Flip chicken, then add onions and garlic as the second side browns.
• Once the chicken has browned on both sides, add chicken broth, water, and pasta to the pot.
• Stir all ingredients, cover the pot with a lid, and bring to a boil. When it begins to boil, uncover and stir. Bring the heat to low, stir, then cover and let simmer for 20 minutes.
• After 20 minutes has passed, uncover and add in the broccoli. Stir continually as the broccoli steams until the rest of the liquid evaporates.
• Add milk and cheddar cheese and stir until the cheese melts and you have a smooth cheese sauce.
• Add salt and pepper (to taste), cayenne, and nutmeg. Stir once more, then you're ready to serve.
• Enjoy!

CHEESY CHICKEN PASTA

Steps:

• This ooey-gooey pasta dish is a crowd-pleaser for adults and kids alike-think rich and creamy macaroni-and-cheese tossed with cauliflower and chicken. Serve with a spinach salad.;
• 1. Bring a large pot of water to a boil. Add pasta and cook for 5 minutes. Add cauliflower florets and cook until the pasta and florets are tender, about 4 minutes more. Drain, rinse and return to the pot.
• 2. Meanwhile, heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until tender, 2 to 3 minutes. Add wine and cook until reduced slightly, about 1 minute. Whisk milk, flour, salt and pepper together in a medium bowl and add to the pan. Bring to a boil over medium-high heat, stirring frequently. Cook, stirring, until thickened, about 1 minute. Reduce heat to low and stir in cheese until smooth. Stir chicken (or turkey) and mustard into the cheese sauce; cook until heated through, about 2 minutes.
• 3. Stir the sauce into the drained pasta and cauliflower. Serve sprinkled with chives (or scallion greens).
• NUTRITION INFORMATION: Per serving: 433 calories; 13 g fat (5 g sat, 5 g mono); 75 mg cholesterol; 42 g carbohydrate; 34 g protein; 5 g fiber; 491 mg sodium; 483 mg potassium. Nutrition bonus: Vitamin C (38% daily value), Calcium (35% dv), Potassium (20% dv). 2 1/2 Carbohydrate Servings Exchanges: 2 starch, 1 vegetable, 1/2 low-fat milk, 3 lean meat
• TIP: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
• From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris

EASY CHEESY CHICKEN WITH PASTA

Steps:

• Cook the pasta in a large pot of boiling salted water until al dente; drain and place in a large bowl.
• In a saucepan over medium-low heat cook the Velveeta cheese with sour cream and milk until smooth and the cheese has melted.
• Season with black pepper if desired.
• Pour over the cooked pasta.
• Stir in the chicken; mix well to combine.
• Ladle the mixture into bowl and top with Parmesan cheese if desired.

CREAMY CHEESY CHICKEN PASTA CASSEROLE

Steps:

• Cook chicken breast (I use my George Foreman Grill cooks them fast and without any added fat).
• Chop chicken up into small bite-size pieces.
• Cook Rotini as directed on box.
• Cook vegetables until tender then drain.
• In large sauce pan blend together soup, milk and cheese stir until melted.
• Add in the chicken pasta and vegetables.
• Pour into Pam sprayed 9x13-inch baking pan.
• Cover with foil.
• Bake 35-45 minutes at 350°F.

CHEESY CHICKEN-PASTA SKILLET

Steps:

• Cook chicken in large nonstick skillet on medium-high heat 4 min. on each side or until lightly browned on both sides.
• Add salsa and water; bring to boil. Stir in pasta; cover. Simmer on medium-low heat 13 to 15 min. or until pasta is tender and chicken is done (165ºF).
• Stir in vegetables and 1/2 cup cheese. Cook 5 min. or until vegetables are heated through and cheese is melted, stirring occasionally. Top with remaining cheese; cover. Remove from heat. Let stand 1 min. or until cheese is melted.

CHEESY CHICKEN SPAGHETTI

Steps:

• In a soup kettle or Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Stir in cheese until melted. Add the spaghetti and olives if desired. , Transfer to two greased 11x7-in. baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 325° for 40 minutes. Uncover and bake 10 minutes longer. , To use the frozen casserole: Thaw in the refrigerator for 24 hours. Bake as directed.

CHEESY LEMON-CHICKEN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes, adding frozen peas during the last 2 minutes of cooking time. Drain pasta and peas, reserving 1 cup cooking liquid.
• While the pasta is cooking, heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms and onion; cook until mushrooms are brown, 5 to 7 minutes.
• Season chicken with salt and pepper. Cook in the same skillet over medium-high heat until browned and no longer pink, 7 to 10 minutes. Add the mushrooms back to the skillet. Add cream cheese, lemon juice, and lemon zest; stir until cream cheese is melted. Remove from heat.
• Fold in Parmesan and Pecorino Romano cheeses, then parsley. Toss with pasta and peas, adding reserved cooking liquid as necessary to make a sauce.

CHEESY CHICKEN PASTA (FIERY) RECIPE BY TASTY

Steps:

• Preheat your oven to 375°F (190°C).
• Mix together the stock, milk and seasoning mix in a large bowl until well blended.
• Arrange chicken and broccoli in a single layer in a 9X13-inch baking dish sprayed with non-stick cooking spray. Top evenly with pasta and cream cheese.
• Pour the seasoned stock over the pasta in the baking dish and cover tightly with foil.
• Bake for 50 minutes, remove foil and stir together to incorporate. Stir and sprinkle with shredded cheese. Bake, uncovered, for 5 minutes or until cheese is melted. Let stand at room temperature for 10 minutes before serving.
• Enjoy!