A cream cheese chicken mushroom pasta quick and easy to prepare.

Cream Cheese Chicken and Pasta

Pasta is a popular dish worldwide.  It’s convenient, quick and delicious.  One of my favorite dishes is cream cheese chicken and pasta.

Cream Cheese Chicken and Pasta is Simple to Make

I love making pasta because its such an easy dish to prepare. When you’re in a hurry and need to make a delicious meal for your family pasta is a great choice.  Cream cheese chicken and pasta is extraordinarily flavorful.  The cream cheese acts as a conduit and allows all of the spices to season the sauce. This brings out all of the rich flavors.

A pasta made with a cream cheese base with vegetables to booth.

The combination of cheese, chicken, asparagus, peppers, and sun-dried tomatoes come together to provide such an intense, rich taste.

Cream Cheese Chicken and Pasta is a mouth-watering dish!

Cream Cheese Chicken and Pasta
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 6 Servings
Ingredients
  • 2½ cups shredded Rotisserie Chicken Breast
  • ½ cup sun-dried tomatoes
  • 2 cups sliced asparagus
  • 1 cup chopped green and yellow peppers
  • 3 cups penne rigate or (pasta of your choice)
  • ½ cup chicken stock
  • 2 tablespoons butter
  • 1 cup heavy cream
  • 1 tablespoon flour
  • 3 ounces cream cheese, softened
  • 1 teaspoon salt
  • 2 cloves of minced garlic
  • 1 teaspoon pepper
  • 2 tablespoons olive oil
  • ½ teaspoon nutmeg
Instructions
  1. Bring a large pot of salted water to a boil cook the penne rigate to al dente (8 to 10 minutes) according to the package directions.
  2. In a large skillet saute the asparagus, peppers in 1 tablespoon each of the butter and olive oil for two minutes.
  3. After two minutes add the garlic and sun-dried tomatoes to the mixture in the skillet and continue to saute for another two minutes.
  4. Remove the vegetable mixture from the skillet and set aside.
  5. Place the last of the butter and olive oil in the skillet with the flour to make a roux. Stir constantly for two minutes.
  6. Pour in the heavy cream, chicken stock, cream cheese and whisk until smooth. Continue to whisk the roux it should start to thicken. Add the Parmigiano-Reggiano, chicken, pasta, nutmeg, and saute' vegetables back to the skillet. Season with salt and pepper.
  7. Stir until the chicken, pasta, and vegetables are fully heated.
  8. Simmer until the sauce is thickened, add pasta water if the sauce becomes too thick. Serve hot, and garnish the dish with extra cheese.