One Pot Cheesy Chicken Pasta Video Recipes

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.

30 MINUTE ONE POT CHICKEN PASTA

Steps:

• Heat the oil in a large frying pan and add in the onions. Cook for 3 minutes on a medium-to-high heat until they start to turn translucent.
• Add in the chicken, salt and pepper. Cook for a further 3 minutes until the chicken is sealed (it won't be cooked in the middle at this point).
• Add in the garlic, tomato puree and red peppers. Stir, then add in the pasta.
• Now add in the oregano, Worcestershire sauce, tins of tomatoes, stock and milk. Stir and bring to the boil, then turn down to a gentle simmer. Cover with a lid or some foil and simmer for 12-15 minutes (checking occasionally) until the pasta is cooked.
• Stir in the chopped sugar snap peas (it's nice to add them at the end, so they're hot, but retain their crunch),
• then sprinkle the pasta with cheese and put it under the grill/broiler for a couple of minutes until the cheese has melted.
• Top with chopped chives and serve.

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.