Creamy French Onion Chicken Pasta Recipes

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FRENCH ONION CHICKEN PASTA



French Onion Chicken Pasta image

Take your love of French Onion Dip to the dinner table with this French Onion Chicken Pasta recipe! In this dish, creamy french onion dip is turned into a delicious sauce and tossed with penne pasta and shredded chicken for an easy meal made in only 29 minutes!

Provided by Whitney Bond

Categories     Main Course

Time 29m

Number Of Ingredients 10

12 oz uncooked penne pasta
2 tbsp butter
1 cup onion (thinly sliced)
1 cup bell pepper (thinly sliced)
8 oz baby bella mushrooms (sliced)
1 cup sour cream
½ cup beef broth
1 tbsp French Onion Dip Mix (click link for an easy homemade mix recipe)
2 cups cooked, shredded chicken breast (boil or pressure cook 1 lb of chicken and shred)
½ cup gruyere cheese (shredded)

Steps:

  • Bring a large pot of salted water to boil, add the penne pasta and cook according to package directions. Drain and set aside.
  • Add the butter to a large skillet over medium high heat.
  • Once the butter has melted, add the onions, bell peppers and mushrooms, saute 5-6 minutes.
  • Add the sour cream, beef broth and french onion dip mix to the sautéed veggies, stir everything together and simmer for 2-3 minutes.
  • Add the shredded chicken and cooked penne pasta to the creamy veggie sauce, stir to combine and serve immediately.
  • Top with shredded gruyere cheese.

Nutrition Facts : Calories 696 kcal, Carbohydrate 75 g, Protein 35 g, Fat 29 g, SaturatedFat 15 g, Cholesterol 117 mg, Sodium 647 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving

FRENCH ONION CHICKEN



French Onion Chicken image

Tasty meal for a family on the go. This is one of my go-to meals when it's dinnertime and I haven't had the time to plan for our meal. Serve over pasta, rice, steamed veggies, or by itself.

Provided by Pamelia

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h10m

Yield 8

Number Of Ingredients 6

1 serving cooking spray
4 frozen whole chicken breasts
1 (8 ounce) package sliced fresh mushrooms
1 (10.75 ounce) can condensed cream of mushroom soup
8 ounces sour cream
1 (1 ounce) package dry onion soup mix

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly spray the bottom of a 3-quart casserole dish with cooking spray.
  • Place chicken breasts in the prepared dish and top with mushrooms. Mix cream of mushroom soup, sour cream, and onion soup mix together in a bowl; pour over chicken and mushrooms. Cover dish with aluminum foil.
  • Bake in the preheated oven until no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 239.3 calories, Carbohydrate 6.9 g, Cholesterol 79.6 mg, Fat 11.2 g, Fiber 0.5 g, Protein 27.1 g, SaturatedFat 5.1 g, Sodium 630.1 mg, Sugar 1.2 g

CREAMY FRENCH ONION CHICKEN & PASTA



Creamy French Onion Chicken & Pasta image

This is a quick and easy recipe i cook quite often. It's a family favourite for us because my partner refuses to eat vegetables.. when i'm cooking for company i halve the amountof pasta and add seasonal steamed vegies =)

Provided by PiXiE

Categories     Pasta Shells

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

500 g skinless chicken breasts (strips or diced)
1 1/2 cups fat free cream
1 (45 g) packet French onion soup mix
350 g pasta shells

Steps:

  • Boil and drain pasta shells.
  • Stir-fry chicken in a LARGE pan until almost golden brown.
  • Turn heat down to low.
  • Pour cream over chicken and stir through.
  • Add french onion mix, Stir until soup is disolved.
  • Mix in pasta shells and/or vegetables until well covered with creamy sauce.
  • Serve.

ONE-POT FRENCH ONION PASTA



One-Pot French Onion Pasta image

Since my family is from both Italy and France, it seems like the perfect pairing to combine two of my favorite dishes: pasta and French onion soup! The little hollows in the cavatappi allow the caramelized onions and bone marrow to fill the center of each piece of pasta so they burst with beefy goodness with every bite.

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 17

2 tablespoons unsalted butter
2 tablespoons olive oil
3 large white onions, halved and sliced
1 teaspoon sugar
6 cloves garlic, sliced
Kosher salt and freshly cracked black pepper
2 pounds beef marrow bones, cut crosswise into 2-inch pieces
Vegetable oil
1 dried bay leaf
1 sprig fresh thyme
3 ounces brandy
3 ounces sherry
6 cups beef stock, plus more as needed
1 pound dried pasta, such as cavatappi
1/3 pound sliced provolone
1/3 pound sliced Swiss cheese
1 bunch chives, sliced

Steps:

  • Preheat the oven to 450 degrees F.
  • Melt the butter in the olive oil in a large, shallow broiler-safe pot over medium heat.
  • Add the onions and cook, stirring occasionally, until the onions soften, about 5 minutes. Stir in the sugar, garlic and 2 large pinches salt. Cover and cook, stirring every 5 to 10 minutes to prevent scorching, until the onions are golden brown, 35 to 40 minutes total.
  • Meanwhile, place the beef marrow bones on a large, rimmed baking sheet and toss lightly with the cooking oil. Roast the bones until the edges are browned and the marrow is soft and has begun to separate from the bone, about 12 minutes.
  • Use tongs to transfer the marrow bones to the pot with the caramelized onions. Tie together the bay leaf and thyme with kitchen twine. Add the herb bundle to the pot and season with pepper. Add the brandy and sherry and cook, stirring and scraping the bottom of the pot to remove any browned bits and cook off the raw alcohol flavor, about 2 minutes. Add the beef stock and bring to a boil.
  • Once the mixture is boiling, season with freshly cracked black pepper. Stir in the dried pasta and cook, adding more stock as needed, until the stock reduces, the marrow releases into the sauce and the pasta is al dente and glazed in the sauce, 9 to 12 minutes.
  • Meanwhile, preheat the broiler to high.
  • Remove and discard the herb bundle and marrow bones from the pot. Taste and adjust the seasoning with salt and pepper. Top the pasta with the provolone and Swiss cheese (see Cook's Note). Broil until bubbly, 4 to 5 minutes.
  • Sprinkle with the sliced chives and enjoy!

CHICKEN SPAGHETTI WITH FRENCH FRIED ONION TOPPING



Chicken Spaghetti With French Fried Onion Topping image

This is not "Italian style" - no tomatoes or Italian seasonings. It's really delicious...creamy and cheesy with a cruncy topping. My husband's ex-wife gave this recipe to me and I've thanked her many times!

Provided by Renee K

Categories     Chicken Breast

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 12

4 -6 boneless skinless chicken breasts, cut into bite-size pieces
2 tablespoons olive oil
1 small onion, Chopped
1 garlic clove, minced
1 lb thin spaghetti, broken into pieces
1 (6 ounce) can sliced mushrooms
1 (10 1/2 ounce) can cream of chicken soup
1 (10 1/2 ounce) can cream of celery soup
1 (10 1/2 ounce) can cream of mushroom soup
1 cup water
2 cups shredded mozzarella cheese
1 1/2 cups French fried onion rings (such as Durkee's or French's)

Steps:

  • Preheat oven to 375.
  • Cook spaghetti in a pot of boiling water until just tender, about 7 - 8 minutes. Drain in colander.
  • Heat oil in skillet over medium high heat.
  • Add onions, chicken pieces and garlic.
  • Sautee until chicken is lightly browned on all sides. Remove from heat.
  • Mix all three soups together, along with a cup of water. Add spaghetti and chicken (make sure to scrape the pan and get all those juicy pieces).
  • Pour into a 13" x 9" casserole dish.
  • Top with mozzarella cheese.
  • Cook 30 - 35 minutes, or until bubbly.
  • Add onion rings and cook another 10 minutes, or until lightly browned and crunchy.

Nutrition Facts : Calories 493, Fat 17.7, SaturatedFat 6.1, Cholesterol 63.4, Sodium 986.3, Carbohydrate 48.6, Fiber 0.6, Sugar 2.3, Protein 33.9

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