One Pot Creamy Italian Chicken Pasta Food

ONE POT CREAMY ITALIAN CHICKEN PASTA

One Pot Creamy Italian Chicken Pasta image

Our creamy Italian Chicken Pasta is an easy one-pot meal that's perfect for dinner any night! Fettuccini pasta mixed with creamy Alfredo sauce and tender chicken and ready in under 30 minutes!

Provided by Jennifer Fishkind

Categories Dinner

Time 25m

Number Of Ingredients 7

Ingredients

2 16 ounce jars Alfredo sauce
2 cups chicken broth (low-sodium)
8 ounces fettuccine noodles (uncooked)
4 ounces cream cheese (optional)
8 ounces pre-cooked or rotisserie chicken
Grated parmesan cheese and parsley for garnish
Salt and pepper to taste

Steps:

Place Alfredo sauce, chicken broth and pasta in a 12-inch skillet.
Bring to a simmer over medium heat, stirring occasionally to prevent pasta from sticking to the bottom of the pan. Continue simmering until pasta is cooked through - about 15-20 minutes.
For an extra creamy pasta, stir in cream cheese until melted and combined.
If you would like to thin out the sauce a bit, add hot water to the pan and stir until sauce is smooth.
Top with chicken, grated parmesan cheese and chopped parsley. Season with salt and pepper to taste.
Serve immediately.

Nutrition Facts : Calories 405 kcal, Carbohydrate 42 g, Protein 27 g, Fat 15 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 130 mg, Sodium 730 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

CREAMY CHICKEN ONE-POT PASTA

Creamy Chicken One-Pot Pasta image

When the craving for a creamy, cheesy pasta strikes-but you still need to bring some protein and veggies to the table-this one-pot meal is your simple solution. Chicken, bell peppers and green onions make this a dinner that's complete, comforting and little grownup all at the same time.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 12

Ingredients

2 tablespoons butter
1 to 1 1/4 lb boneless skinless chicken thighs, cut in 1-inch pieces
1 cup diced yellow bell pepper (about 1 large)
1/2 cup sliced green onion whites
1/2 teaspoon pepper
1/4 teaspoon salt
1 carton (32 oz) Progresso™ chicken broth
1 cup heavy whipping cream
12 oz uncooked rotini pasta (3 3/4 cups)
1 cup frozen sweet peas
2 cups shredded sharp Cheddar cheese (8 oz)
1/4 cup sliced green onion greens

Steps:

In 5-quart Dutch oven, melt butter over medium-high heat. Add chicken; cook 6 to 8 minutes, turning once, until chicken is no longer pink in center. Using slotted spoon, transfer to bowl; cover and keep warm. Add bell pepper, green onion whites, pepper and salt to butter and drippings in pan; cook over medium-high heat 3 to 5 minutes, stirring frequently, until softened.
Stir in broth and whipping cream; heat to boiling. Stir in pasta; return to boiling. Reduce heat; simmer uncovered 12 minutes, stirring frequently. Stir in frozen peas and chicken; stir 3 to 4 minutes or until pasta is cooked to desired tenderness and sauce is thickened.
Remove from heat; stir in cheese until melted and smooth. Top with green onion greens.

Nutrition Facts : Calories 670, Carbohydrate 56 g, Cholesterol 165 mg, Fat 4 1/2, Fiber 4 g, Protein 36 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 970 mg, Sugar 4 g, TransFat 1 g

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