Garlic Parmesan Chicken & Pasta
A delicious easy weeknight meal. A copycat recipe.
Equipment
- 1 large pot
- 1 large skillet
Ingredients
- 1 lb uncooked fisilli pasta or other corkscrew shape pasta
- 1 lb boneless, skinless chicken breasts cut into bite size pieces
- 1 TBS cooking oil
- salt
- black pepper
- garlic powder
- 1/2 yellow onion, diced
- 2 tsp garlic, minced
- 16 oz frozen vegetables, thawed (broccoli, cauliflower, carrots)
- 1/2 cup chicken broth
- 2 TBS cream cheese
- 1/4 cup milk
- 5 oz garlic & parmesan sauce/dressing (I use buffalo wild wing sauce)
Instructions
- Bring a pot of water to a boil. Add 1 TBS salt & the uncooked pasta. Cook per directions on back of package. Drain and set aside.
- In the meantime, Sprinkle salt, pepper, and garlic powder on front and back sides of chicken pieces. Heat oil in large skillet. Place chicken pieces in hot skillet in one layer and allow to brown for 2 minutes. Turn chicken over and cook an addiitonal 2 minutes.
- Add in onion and garlic to chicken and cook an additional 1 minute while stirring.
- Stir in chicken broth and vegetables. Place lid on and cook for 5 minutes until vegetables are tender and heated through.
- Stir in cream cheese, garlic parmesan sauce, and milk until cream cheese has melted. Turn off burner and taste for extra seasoning if needed. Stir in pasta until sauce has coated the vegetables, chicken and pasta.
