Cheesy Chicken With Pasta Recipes

CHEESY CHICKEN ALFREDO PASTA BAKE

Steps:

• Heat oil in a skillet over medium heat. Add chicken, salt, and pepper; cook and stir until golden brown, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Add broth and heavy cream; stir in pasta and bring to a boil. Reduce heat and simmer until pasta is tender, about 15 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease an 11x17-inch baking pan.
• Pour 1/2 the pasta mixture into the prepared pan. Sprinkle 1/2 the Parmesan cheese and 1/2 the mozzarella cheese over the pasta. Layer remaining pasta on top; finish with remaining Parmesan and mozzarella cheeses.
• Broil in the preheated oven until cheese is golden brown, 10 to 15 minutes.

CREAMY CHICKEN ONE-POT PASTA

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.

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.

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:

• 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

CHEESY CHICKEN WITH KALE PASTA

Steps:

• Preheat the broiler. Bring a pot of salted water to a boil. Add the pasta and cook as the label directs; drain and set aside.
• Meanwhile, season the chicken with salt and pepper. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-highheat. Add the chicken and cook until golden and cooked through, 4 minutes per side. Transfer to a baking sheet.
• Add the red peppers and oregano to the skillet; cook, flipping the peppers, until warmed through, about 2 minutes. Lay a pepper half on each piece of chicken. Top each with a slice of mozzarella.
• Add the remaining 1 tablespoon plus 1 teaspoon olive oil and the garlic to the skillet; cook until softened, 1 minute. Add the kale and cook until slightly wilted, 2 minutes. Add the broth and bring to a boil; cook until the kale is tender, 4 to 5 minutes. Add the pasta and parmesan; season with salt and pepper. Cook, tossing, until warmed through.
• Transfer the chicken to the broiler and broil until the cheese melts, about 1 minute. Serve with the kale pasta.

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.

EASY CHEESY CHICKEN FETTUCCINE

Steps:

• Set oven to 350 degrees.
• Grease a 2-1/2-quart baking dish.
• Cook fettuccine in a large pot of boiling salted water until eldente.
• Meanwhile, in a saucepan, combine soup, cream cheese, mushrooms, whipping cream, 1/4 cup Parmesan cheese, butter and garlic powder.
• Stir in cheeses; cook until melted.
• Drain the pasta well and add to the sauce.
• Transfer the mixture to prepared baking dish.
• Combine all topping ingredients then sprinkle over chicken mixture.
• Cover and bake for 25 minutes.
• Uncover, bake 5-10 mins longer or until golden brown.

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!

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.

ONE-POT CHEESY LEMON CHICKEN PASTA RECIPE BY TASTY

Steps:

• In a large pan or skillet, heat olive oil over medium heat. Add onions and stir until soft.
• Add chicken, season with salt and pepper, and cook until browned.
• Stir in garlic and cook for an additional minute.
• Add uncooked pasta, chicken broth. Stir and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes.
• Uncover, stir and cook an additional 5 minutes, or until all of the liquid has been absorbed by the pasta.
• Turn off heat, stir in lemon juice, spinach, cream cheese, mozzarella cheese and Parmesan cheese. Stir until cheese has melted and spinach wilts.
• Enjoy!