Deliciously Creamy Penne Pasta with Chicken Recipe
Why You Will Love This Recipe
Get ready to dive into a cozy bowl of creamy penne pasta with chicken! This dish brings together al dente penne, juicy chicken, and a luscious creamy sauce packed with flavor. Sure, it takes a little time to whip up, but trust me, every bite is worth it. So grab your ingredients and treat yourself to a meal that’s all about comfort and deliciousness!
Tips for Success
• When cooking the penne pasta, make sure to salt the water adequately; it should taste like the sea. This enhances the flavor of the pasta itself and prevents it from being bland.
• For a richer flavor, consider sautéing the onions and garlic in the olive oil until they are caramelized before adding the chicken. This will add depth to the overall dish.
• Avoid adding the flour directly to the milk without cooking it first; instead, create a roux by cooking the flour with the margarine until it forms a paste, then gradually whisk in the milk. This prevents lumps and ensures a smooth, creamy sauce.
Frequently Asked Questions
Can I substitute the chicken breasts with another protein?
Yes, you can substitute chicken breasts with turkey, shrimp, or even tofu for a vegetarian option. Adjust cooking times accordingly: shrimp should be cooked until pink, and tofu should be added towards the end for heating.
How should I store leftovers of this creamy penne pasta?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 2 months, but the texture of the cream sauce may change slightly upon reheating.
What can I do if my sauce is too thick?
If your sauce turns out too thick, you can thin it out by adding a little more milk or chicken broth while heating it on low. Stir well until you reach your desired consistency.
Recommended Drink Pairings
- Sauvignon Blanc: This white wine's crisp acidity complements the creaminess of the pasta and balances the richness of the chicken.
- Chardonnay: A lightly oaked Chardonnay enhances the creamy texture while its fruitiness pairs well with the chicken and vegetables.
- Sparkling Water: The bubbles cleanse the palate and provide a refreshing contrast to the creamy sauce.
- Herbal Tea: A mild herbal tea, such as chamomile, offers a soothing complement to the dish without overpowering its flavors.
- Light Lager: A light lager's crispness and subtle maltiness work well with the richness of the pasta and chicken.
Ingredients
Equipment:
Directions
- In a pot of boiling water, cook the chicken.
- Remove the chicken from the heat when its cooked, let it cool and cut into small pieces, reserving the water.
- Preheat the oven to 180C / 355F.
- Heat the milk in a pan, when it boils add a little salt, the nutmeg and pepper.
- In a frying pan melt the butter and incorporate it with the flour, add this to the boiled milk and stir with a whisk to avoid any lumps.
- When the sauce comes to a boil it will thicken, remove from the heat and set aside.
- In the water where you boiled the chicken, cook the pasta according to the instructions on the package, or according to personal taste, once cooked, drain and set aside.
- In a large saucepan, heat the olive oil, when the oil is hot, add the onion and chopped garlic, when the onion is half braised, add the grated carrots, the mushrooms (drained) and let it braise another 5 minutes, stirring occasionally so it doesn't stick.
- Next add the chicken, the Knorr cube, the pepper and some nutmeg and let it cook another 5 minutes.
- Add 3/4 of the milk sauce you made previosuly, stirring constantly and cook for 2 minutes.
- Next, turn off the heat, add the pasta and mix well.
- Put everything in a baking dish, cover with rest of the milk sauce and sprinkle with the Mozzarella cheese.
- Bake in the oven for 10 to 15 minutes.
Adapted from a Recipe by: alquimiadostachos.com
