Several of you have requested this Garlic Chicken Pasta recipe when you’ve seen it on my menu plans. I put off posting it because I was still tweaking it. I THINK I’ve got it the way I like it now!
I like this Creamy Mac and Cheese recipe so much that I finally tried using the same method of cooking the pasta in the milk for this new recipe too. Aha! Now I like it.
Garlic Chicken Pasta
2 cups cooked chicken, cut into bite sized pieces (great way to use up leftover chicken)
1 clove garlic or 1/2 teaspoon garlic powder (or more if you like lots of garlic)
1-2 Tablespoons olive oil
2 1/2 cups whole wheat pasta
3 cups whole milk
3 Tablespoons butter
1/2 t. sea salt
grated parmesan cheese
In a skillet, saute chicken and garlic in olive oil. Turn to low heat to keep warm. Meanwhile, cook the pasta in a big pot with the milk, butter and salt. Stir almost constantly, especially as the pasta is becoming tender and the milk is beginning to boil. Cook and stir over medium heat until pasta is tender and the starch from the pasta has thickened the milk, creating a creamy sauce. Stir in the chicken and serve immediately…sprinkling parmesan cheese on each serving.
To make this recipe into Three Cheese Garlic Chicken Pasta:
Follow recipe as above, except before adding chicken to cooked pasta…remove from heat and add 1/2 cup shredded white cheddar and 3 oz. cream cheese. Stir until cheese has melted…add chicken and serve with parmesan cheese.