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Creamy Chicken & Pasta 30 Minute Meal

Course: Main Course
Cuisine: American
Author: Catherine's Plates

Equipment

  • large pot & strainer
  • large skillet
  • cutting board with sharp knife

Ingredients

  • 1 lb uncooked rigatoni or other type of pasta
  • 1 bunch fresh asparagus, cut into 1 inch pieces
  • 1 TBS salt
  • 2 TBS cooking oil DIVIDED
  • 1 medium yellow onion, diced
  • 2 tsp minced garlic
  • 2 cups cooked chicken breast chopped into bite size pieces (use baked, boiled, canned, or rotisserie)
  • 1/4 tsp black pepper
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp smoked paprika (optional)
  • 1 cup chicken broth DIVIDED
  • 1/4 cup heavy whipping cream, 1/2 & 1/2, or milk
  • 4 oz cream cheese
  • 1/4 cup pameasan cheese, shredded

Instructions

  • Bring a large pot of water to a boil. Add in 1 TBS salt & uncooked pasta. Cook per directions on back of package.
    Add asparagus to boiling pasta 3 minutes before pasta is done. Drain pasta & asparagus, place back into pot and coat with 1 TBS cooking oil.
  • In a large skillet saute diced onion with 1 TBS cooking oil over medium high heat until softened. Add in garlic and saute 1 additional minute.
  • Stir in chicken, black pepper, garlic powder, onion powder, paprika, and 1/2 cup chicken broth.
  • Stir in heavy cream, cream cheese, and parmesan cheese. Add in cooked & drained pasta and asparagus. Stir until well coated. Turn off heat. Enjoy.