Chicken with Pasta in 15 Minutes
(white sauce)
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'.
About this chicken pasta 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.
Useful tips and tools
- You will need a clean chopping board and utility knife to cut the veggies.
- For everyday pasta dishes, I often like to use my cast-iron skillet. And yet, you can also use a heavy bottom saute pan. Make sure to use a nice large one that can accommodate the boiled pasta as well.
- When making a sauce with tomatoes, I prefer to use my large Dutch-oven. The thick metal does a great job of cooking evenly, and the deep sides prevent the sauce from spattering all over the kitchen counter.
- I usually prefer to use a wooden spatula and toss things rather than stir to avoid breaking the tomatoes
- And, make sure to use the right size pasta pot with sufficient water when cooking pasta.
Ingredients and substitutes (Save/Pin)
- 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.
How to make chicken pasta with white sauce (Save/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 1/4 cup for the reserved pasta water).
- Taste and adjust seasoning.
- Serve topped with more grated parmesan.
Description
Ingredients
- 250 grams (9 oz) Pasta penne or similar
- 250 grams (0.50 lb) Chicken
- 1 tbsp (1 tbsp) Olive oil
- 1/4 cup (1/4 cup) Onion chopped finely
- 1/2 tsp (1/2 tsp) Garlic minced
- 2 (2 ) Bay leaves
- 1 tbsp (1 tbsp) All-purpose flour
- 2 tbsp (2 tbsp) Parmesan
- 2 tbsp (2 tbsp) Gruyere
- 1/4 tsp (1/4 tsp) Nutmeg freshly grated
- 1/2 cup (1/2 cup) Green peas optional
- 1/2 cup (1/2 cup) Olives green or black
- 1/4 cup (1/4 cup) Basil leaves chopped
Instructions
- 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 the chicken is 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 1/4 cup for the reserved pasta water).
- Taste and adjust seasoning.
- Serve topped with more grated parmesan.
Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
10 tips for cooking pasta perfectly every single time
- Use a large pot of water when boiling pasta to prevent a mess on the stovetop.
- Use 4 times the amount of water for your pasta - For example, to boil one cup pasta use at least 4 cups water.
- Always bring the water to the boil before adding pasta or the pasta will be sticky.
- 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.
- Never add oil to the pasta when cooking. This will create a non-stick surface on the pasta that prevents the sauce from sticking.
- 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.
- 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.
- Pasta must be cooked "al dente", which means it must be tender yet have a bite.
- 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.
- 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
This pasta will keep in the fridge for 4 to 5 days. When you need to reheat it - add a few tablespoons of water to help the starch in the sauce blend again.
Boil water with salt in a large pot at least 4 times the quantity of pasta. So, 1 cup pasta would need at least 4 cups of water.
Once the water comes to a boil, add the pasta and give it a good stir.
Let the pasta cook for about 8 to 12 minutes.
The best way to check pasta is to taste it. It has to be Al Dente - meaning soft but still have a bite.
Drain the pasta and set aside until ready to use it into the sauce.
You can certainly omit the green peas and use spinach or similar greens. These take the same time of about 3 minutes to cook.
Yes, of course, cut the beef into thin strips and add it to the pas at the same time as the chicken. However, cook it for a few minutes longer. I'd say about 6 minutes would be perfect.
You can add cream to make it a rich and creamier sauce, but as you can see in the video below, it is really not necessary. The sauce coats the pasta beautifully and the flour and stock make the sauce rich and creamy.
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Dannii
Chicken pasta is always our go to for a comforting meal.
Veena Azmanov
Ours too. Thanks Dannii.
Dannii
Chicken pasta is always a delicious and comforting dinner.
Veena Azmanov
Absolutely, Dannii.
Tonje
Can never resist a creamy pasta recipe, and your version was absolutely delicious. Olives and peas is a surprisingly nice combination!
Veena Azmanov
Thanks, Tonje. It really does go well with the olives
Irina
What could be better than this comfort pasta meal?! Amazingly delicious and easy to make. It is just all right to make during busy weekdays!
Veena Azmanov
Thanks, Irina. Yes, it really is perfect during the busy season.
Maike
Nothing beats a creamy pasta dish in the winter. I love how easy this recipe, this will be perfect for during the week when we are always short on time. Thanks for sharing!
Veena Azmanov
Thanks, Maike. Yes, this is quick and takes only 15 mins so perfect for busy days.
Adriana
This creamy chicken is to die for, I made it at home and was a complete hit. Besides it is so easy to prepare too. Thanks for giving us kitchen inspiration.
Veena Azmanov
It really is very easy to prepare. Thanks, Adirana. So happy you enjoyed it. Thanks for coming back to write this feedback