Creamy Chicken Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
12 oz pasta like fusilli or penne
02 -
3 cups chicken stock
03 -
1 medium onion, diced
04 -
2 teaspoons thyme, dried
05 -
1/4 cup plain flour
06 -
2 tablespoons olive oil
07 -
Salt and black pepper to taste
08 -
2 garlic cloves, finely chopped
09 -
1/2 cup carrots, chopped small
10 -
1/2 cup celery, chopped small
11 -
2 cups cooked chicken, shredded into pieces
12 -
1 cup heavy cream
13 -
1 cup frozen peas
# Instructions:
01 -
Pour olive oil into a big pan or deep dish and warm it up over medium heat. Toss in the diced onion, finely chopped garlic, chopped carrots, and celery. Let everything cook for around 5 minutes until the veggies soften up a bit.
02 -
Add the shredded chicken to the pan with your veggies and mix it all together. Sprinkle the plain flour on top and stir constantly so everything gets well-coated. Let it cook for another minute or so while stirring.
03 -
Pour in chicken stock along with the cream, stirring all the time to keep the flour from clumping. Mix in the dried thyme and season with salt and pepper. Wait for it to start bubbling gently.
04 -
Toss your uncooked pasta into the pan. Lower the heat a bit and let it gently simmer. Stir once in a while, stopping the pasta from sticking as it softens over 12-14 minutes.
05 -
Throw in frozen peas about 3 minutes before the pasta is done. Keep an eye on the sauce as it thickens and stir occasionally. Taste it and tweak the seasoning if needed.
06 -
Take the pan off the heat and serve your dish while it's still hot.
# Notes:
01 -
Speed things up with store-bought rotisserie chicken
02 -
The sauce will thicken a little more as it sits off the heat