Creamy Chicken Pasta
Creamy Chicken Pasta
Ingredients
- 500 grams chicken breast, cut into small, bite-sized cubes
- 1 tablespoon oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 tablespoon butter
- 1 tablespoon flour
- 500 ml milk
- 1 cup pasta water, reserved from cooking pasta
- 1/2 cup Parmesan cheese
- 250 grams pasta
Instructions
- 1
Cut 500 grams of chicken breast into small, bite-sized cubes.
⏱️ 5 min
- 2
In a bowl, season the chicken cubes with 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon paprika, and 1 teaspoon oregano. Mix thoroughly to ensure all chicken pieces are evenly coated.
⏱️ 3 min
- 3
Heat 1 tablespoon oil in a large pan over medium heat. Add the seasoned chicken and cook until it is golden brown and fully cooked through. Once cooked, remove the chicken from the pan and set it aside.
⏱️ 8 min
- 4
In a separate pot, boil 250 grams of pasta according to the package instructions. Before draining the pasta, reserve 1 cup of the pasta water. Drain the cooked pasta and set aside.
⏱️ 10 min
- 5
In the same pan used for the chicken, melt 1 tablespoon butter over medium heat. Add 1 tablespoon flour and whisk continuously for 1 minute to create a smooth roux.
⏱️ 2 min
- 6
Gradually pour 500 ml of milk into the roux, whisking constantly to prevent any lumps from forming.
⏱️ 3 min
- 7
Stir in the reserved 1 cup of pasta water and continue whisking until the sauce begins to thicken to your desired consistency.
⏱️ 3 min
- 8
Add 1/2 cup of Parmesan cheese to the sauce and stir until it completely melts and the sauce becomes creamy and smooth.
⏱️ 2 min
- 9
Return the cooked chicken and drained pasta to the pan with the sauce.
⏱️ 1 min
- 10
Mix all ingredients together thoroughly until the pasta and chicken are well coated in the creamy sauce. Serve hot.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken Pasta
- 500 grams chicken breast, cut into small, bite-sized cubes
- 1 tablespoon oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 tablespoon butter
- 1 tablespoon flour
- 500 ml milk
- 1 cup pasta water, reserved from cooking pasta
- 1/2 cup Parmesan cheese
- 250 grams pasta
Instructions
- 1
Cut 500 grams of chicken breast into small, bite-sized cubes.
⏱️ 5 min - 2
In a bowl, season the chicken cubes with 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon paprika, and 1 teaspoon oregano. Mix thoroughly to ensure all chicken pieces are evenly coated.
⏱️ 3 min - 3
Heat 1 tablespoon oil in a large pan over medium heat. Add the seasoned chicken and cook until it is golden brown and fully cooked through. Once cooked, remove the chicken from the pan and set it aside.
⏱️ 8 min - 4
In a separate pot, boil 250 grams of pasta according to the package instructions. Before draining the pasta, reserve 1 cup of the pasta water. Drain the cooked pasta and set aside.
⏱️ 10 min - 5
In the same pan used for the chicken, melt 1 tablespoon butter over medium heat. Add 1 tablespoon flour and whisk continuously for 1 minute to create a smooth roux.
⏱️ 2 min - 6
Gradually pour 500 ml of milk into the roux, whisking constantly to prevent any lumps from forming.
⏱️ 3 min - 7
Stir in the reserved 1 cup of pasta water and continue whisking until the sauce begins to thicken to your desired consistency.
⏱️ 3 min - 8
Add 1/2 cup of Parmesan cheese to the sauce and stir until it completely melts and the sauce becomes creamy and smooth.
⏱️ 2 min - 9
Return the cooked chicken and drained pasta to the pan with the sauce.
⏱️ 1 min - 10
Mix all ingredients together thoroughly until the pasta and chicken are well coated in the creamy sauce. Serve hot.
⏱️ 3 min