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.
Boil pasta in a pot of salted water until al dente, while you make the sauce. (usually about 11 minutes) – and set aside.
In a skillet over medium heat, add the oil and saute the onion and garlic for a minute. Add the bay leaves – saute for another 30 seconds.
Next, add the flour and cook for 30 seconds. Add the stock – stirring constantly.Pro tip - keep the heat to medium-low. We want the flour to cook but not get darker in color.
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).Pro tip - we add the chicken now so we can keep the chicken white without any color.
Then, add the green peas and cook for another 3 to 5 minutes. Season with salt and pepper.Pro tip - if using carton stock or bullion then take note that these are high in sodium. So, use less salt when seasoning.
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. Pro tip - if necessary add ¼ cup for the reserved pasta water but do not add too much as we do not want any excess sauce.
Taste and adjust seasoning. Serve topped with more grated parmesan and chopped basil or parsley.
Chicken breast is best for this recipe as it cooks faster than chicken thighs.
Cooking the pasta separately will make a nicer finished dish with just the right amount of sauce and starch.
You can omit the green peas and use spinach or similar greens. These take the same time of about 3 minutes to cook.
Perfect boiled pasta
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 of pasta use at least 4 cups of water.
Always bring the water to a 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).
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