Growing up, cream of chicken from Campbells was our family go to “soup”. My parents would put it on rice, put it on chicken, use it to make my childhood favorite “chicken rollups”. Up until I was in my mid to late 20’s I used it to cook with *pretty much* everything I could.
Now that I’m older and slightly more mature (and I was also out of cream of chicken), I decided to create my own. Introducing my creamy chicken pasta! The cream doesn’t overwhelm the dish making it lighter than most of my recipes, and it’s so so flavorful! So good that the leftovers were eaten the same day 🙂
Recipe can be found below. I hope you enjoy!
Ingredients
Makes 2 medium sized portions. If you want larger portions or cooking for more people, double the recipe.
-1/2 box of bowtie pasta
-2 tablespoons of butter
-2 ounces of cream cheese
-2 cups of chicken broth
-1/2 cube of chicken bouillon
-2 tablespoons of flour
-1 chicken breast **I used one VERY large chicken breast which was about the size of two normal chicken breasts
-Salt, pepper, onion powder & garlic powder
Directions
Add olive oil to a large pan over medium high heat. Dice chicken into cubes and add to pan. Season with salt, pepper, onion powder, and garlic powder. Cook through then set aside covered.
In the same pan, add two tablespoons of butter over medium heat scraping the bottom of the pan to get all that flavor from the chicken. Once melted, add the flour and mix together. Add chicken broth with chicken bouillon and bring to a simmer. Next, whisk in the cream cheese and let simmer over low until the sauce thickens.
Once pasta is al dente add directly to the sauce with the chicken. Let simmer over low for a few minutes, then top with salt or pepper as needed and enjoy!
Eat Drink Orlando 