Creamy Chicken Pasta


I recently posted a recipe for the amazing Sizzlin’ Chicken & Cheese. The chicken is served on top of mashed potatoes which is on top of a pepper & onion medley, on top of cheese.  Well, I like to cook twice the amount of chicken that we need when I make that dish.  Why?  Because the chicken is so good for other recipes.  It’s good on top of a salad and it is good in this pasta recipe.

I love pasta and so do most of my family members.  I thought the Sizzlin’ Chicken would be great with pasta, but of course it needed a little sauce to go with it.  So, I created this rich, creamy sauce and the Creamy Chicken Pasta was born!  You could leave your chicken breasts whole, but I chose to cut up the pieces to put into the sauce.  One reason I think I prefer this way is so that the yummy spices that are already on the chicken will mix into the sauce.  Yum!



Creamy Chicken Pasta


For the cream sauce:

  • 4 tablespoons butter
  • 4 tablespoon flour
  • 2 cups heavy cream
  • 2 cup chicken broth
  • 2 chicken bouillon cubes
  • 4 slices provolone cheese
  • Salt & pepper to taste



Melt butter in a skillet.

Add flour, whisking until blended.

When the mixture becomes bubbly, slowly add chicken broth and cream. Continue cooking until thickened.

Add bouillon cubes, salt, and pepper. Melt cheese into the sauce.

Cut up pieces of the Sizzlin’ Chicken into the sauce.

Serve over penne pasta.


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