cream of chicken chicken recipe

Written ByJenny Smyth Posted on
cream of chicken chicken recipe
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The Best cream of chicken chicken recipe

I’m so excited to share this classic cream of chicken chicken recipe with you all! As a busy mom, I’ve been making this dish for years, and it’s always a crowd-pleaser.

Not only is it incredibly easy to make, but it’s also a great way to use up leftover chicken and veggies. The best part?

It’s so versatile – you can serve it as a main course, or use it as a filling for sandwiches or wraps. My kids love helping me in the kitchen, and this recipe is always a fun one to make together.

We like to add some crusty bread on the side, and a simple green salad for a quick and easy meal. The creamy sauce is made with a mixture of heavy cream and chicken broth, which gives it a rich and velvety texture.

I’ve experimented with different spices and seasonings over the years, but the original recipe remains one of my favorites. It’s a true comfort food that never fails to hit the spot.

One of the things I love about this recipe is how well it reheats – it’s perfect for meal prep or making ahead for a busy day. And let’s not forget about the leftovers – this dish freezes beautifully, making it a great option for stocking up your freezer with healthy meals.

Creamy Chicken and Chicken Pasta

Creamy Chicken and Chicken Pasta

4.8 from 1739 votes

A comforting dish featuring tender chicken in a rich and creamy sauce, served over pasta. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

1 lb boneless, skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
1 tsp paprika

For the Sauce

2 tbsp butter
1 medium onion, finely chopped
2 cloves garlic, minced
2 tbsp all-purpose flour
2 cups whole milk
1 cup heavy cream
1 cup chicken broth
1 tsp dried thyme
1 tsp dried parsley

For the Pasta

8 oz pasta, such as penne or fusilli
1 tbsp olive oil
salt, to taste

👨‍🍳Directions

1Season the chicken breasts with salt, black pepper, and paprika on both sides.
2Heat a large skillet over medium-high heat.
3Add the chicken and cook until browned and cooked through, about 6-7 minutes per side.
4Remove the chicken from the skillet and set it aside to rest, covered with foil.
5The chicken will be opaque and juices will run clear when fully cooked.
6In the same skillet, reduce the heat to medium and add the butter.
7Once melted, add the chopped onion and cook until softened and translucent, about 5 minutes.
8Add the minced garlic and cook for an additional 1 minute until fragrant.
9Sprinkle the flour over the onion and garlic mixture and stir to combine.
10Cook for 1-2 minutes, stirring constantly, until the flour is lightly browned.
11Gradually whisk in the milk, heavy cream, and chicken broth.
12Stir in the thyme and parsley.
13Bring the mixture to a simmer, then reduce the heat to low and let it thicken, about 5-7 minutes.
14The sauce will thicken and coat the back of a spoon.
15While the sauce is simmering, cook the pasta according to package instructions in a large pot of salted boiling water until al dente.
16Reserve 1/2 cup of pasta water before draining.
17Drain the pasta and set it aside.
18Slice the rested chicken into strips.
19Add the sliced chicken to the skillet with the sauce and stir to combine.
20If the sauce is too thick, add some of the reserved pasta water to reach your desired consistency.
21Taste and adjust seasoning if necessary.
22The chicken should be heated through and the sauce should be creamy and smooth.
23Toss the cooked pasta with the olive oil and add it to the skillet with the chicken and sauce.
24Stir well to combine, ensuring the pasta is well coated with the sauce.
25If needed, add more pasta water to adjust the consistency of the sauce.
26Serve the creamy chicken and pasta hot, garnished with additional parsley if desired.
27The pasta should be al dente and the sauce should be creamy and well combined with the pasta.

🔧Equipment

Large skillet
Saucepan
Mixing bowl
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can add vegetables like mushrooms or spinach to the sauce for extra nutrition. For a spicier dish, add red pepper flakes to the sauce.

This cream of chicken chicken recipe has been a staple in our household for years, and I’m so glad I can finally share it with you all!

It’s perfect for any occasion – whether you’re looking for a quick weeknight dinner or an impressive dish to bring to potlucks and family gatherings.

One of my favorite things about this recipe is how well it stores – simply refrigerate or freeze leftovers until you’re ready to reheat them again.

❓ Frequently Asked Questions About Creamy Chicken and Chicken Pasta

Q: What kind of chicken is best for this recipe?

A: You can use either boneless, skinless chicken breasts or thighs – whichever you prefer! Just be sure to cook them until they’re fully done, then shred them into bite-sized pieces before adding them to the sauce.

Q: Can I use store-bought chicken broth instead of homemade?

A: Absolutely – in fact, many people swear by the convenience of store-bought broth! However, keep in mind that using homemade broth will give your dish an extra depth of flavor.

Q: How do I thicken the sauce if it becomes too thin?

A: If you find that your sauce is too runny, simply mix in some cornstarch or flour until it reaches your desired consistency.

Q: Can I make this recipe in advance?

A: Yes – in fact, this dish tastes even better after it’s had time to chill in the fridge overnight! Just reheat it gently over low heat when you’re ready to serve.

Q: Is this recipe suitable for vegetarians?

A: Unfortunately not – as written, this recipe includes chicken as the main ingredient. However, you can easily substitute in some cooked vegetables or tofu for a vegetarian version.

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