Chicken Pasta Recipe

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This chicken pasta recipe is comfort food and dinner in just 15 minutes. Chicken pieces cooked a creamy white sauce, then tossed with pasta, green peas, and olives. Perfect when you need a super-quick meal using ingredients you probably already have in your kitchen.

In our home, we eat pasta at least once a week. It can be a simple, quick meal like this recipe, or my cherry tomato pasta, or pasta lasagna. And sometimes, time permitting, I take the trouble to make homemade lasagna from scratch (yes, with homemade pasta). So, it doesn't matter what type of pasta, we've got to have pasta at least once a week.

For me, pasta is a quick meal because it's usually with ingredients I already have in my kitchen. I even have extra fresh tomato sauce in the freezer for busy days. When you have teenage kids, you gotta start having things in the fridge at all times because every 2 hours it's 'mama I'm hungry'.

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Table of Content

• About this recipe
• Ingredients and substitutes
• Step by step instructions (pin)
• 10 tips for cooking pasta perfectly
• Frequently asked questions
• You may also like
• Recipe

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About this recipe

A meal in 15 minutes and absolute comfort food that's what this chicken with pasta is all about. It looks rich and creamy, but there is no butter or cream and it has only 4 tbsp of cheese. The recipe itself is super simple and easy. Boiling the pasta takes 11 minutes, but the sauce with chicken really takes less than 10.

And, the best part is, that almost every ingredient is easy to find and you probably already have in your kitchen. If you make Italian food often, then you probably already have olives in the fridge, frozen peas in the freezer, and basil as well as red onions. That said, you can also use regular onions, and omit the peas or olives.

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Ingredients and substitutes

• Chicken - We love chicken thighs, and yet you can also use chicken breast or cutlets.
• Onions - I highly recommend red or Spanish onions. These are sweet and caramelize beautifully in the sauce.
• Olives - Black olives are picked after they are ripe, while green olives are picked when they are still raw. Both are of course cured. Personally, we like black olives in our pasta but today I have used a mix of both for contrast.
• Olive oil - To me, it has to be a good quality olive oil when making pasta. I use extra virgin, cold-pressed olive oil. That's simply a personal preference.
• Basil - Adds to the freshness of the dish.
• Pasta - We love Penne pasta, but obviously, any shape works great with this dish.

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Step by step instructions (pin)

• Boil pasta in salted water until "al dente" while you make the sauce. (usually about 11 minutes) - and set aside.
• Saute onion and garlic in oil for a minute.
• Add the bay leaves - saute 30 seconds.
• Next, add the flour and cook for 30 seconds.
• Add the stock - stirring constantly.
• Then, add the chopped chicken.

• Cook on medium for 5 minutes, until no longer pink (if necessary add more water or stock).
• Then, add the green peas and cook another 3 to 5 minutes.
• Season with salt and pepper.
• When the chicken is cooked, add the parmesan and Greyre cheese.
• Followed by the freshly grated nutmeg.

• Finally, add the boiled pasta.
• Give it a good mix to ensure everything is well coated. (If necessary add ¼ cup for the reserved pasta water).
• Taste and adjust seasoning.
• Serve topped with more grated parmesan.

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10 tips for cooking pasta perfectly

1. Use a large pot of water when boiling pasta to prevent a mess on the stovetop.
2. Use 4 times the amount of water for your pasta - For example, to boil one cup pasta use at least 4 cups water.
3. Always bring the water to the boil before adding pasta or the pasta will be sticky.
4. Salt the water generously more than you think you need as this is the only time you will be able to season the pasta on its own.
5. Never add oil to the pasta when cooking. This will create a non-stick surface on the pasta that prevents the sauce from sticking.
6. Pick the right pasta for the right sauce. For example, long pasta such as spaghetti for oil and tomato-based sauces, or penna and large shapes for cream and meat-based sauces.
7. The pasta cooking time on the package is a suggestion - always taste pasta to know if it's done. Most dry pasta takes about 10 to 12 minutes while fresh pasta often takes less than 2 minutes.
8. Pasta must be cooked "al dente", which means it must be tender yet have a bite.
9. If you plan to cook pasta long before serving, it's a good idea to keep it a minute underdone as it will continue to cook with the residue heat in the sauce.
10. Never drain the pasta into a colander and never rinse the pasta. Instead, remove the pasta from the pot (preferably directly into the sauce).

Frequently asked questions

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Recipe

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