Recipe: Yummy Pasta with chicken in cream cheese

Pasta with chicken in cream cheese. Add wine or broth and garlic. Chicken pasta in a garlic tomato cream sauce is the ultimate comfort meal. How to cook cream cheese chicken in the Instant Pot: Get out your Instant pot (we love THIS one) and in the inner pot, add in the raw boneless chicken breast, chicken broth, can of cream of chicken soup, cream cheese, and the Italian dressing mix.

Fold in lemon zest and Parmesan, then parsley. Pour over the chicken in the skillet. Add half the Cheddar cheese, diced tomatoes, cream, butter, hot sauce, and Worcestershire sauce; stir to combine. You can have Pasta with chicken in cream cheese using 11 ingredients and 14 steps. Here is how you achieve that.

Ingredients of Pasta with chicken in cream cheese

1. Prepare 1 stalk of leek.
2. It's 1 of onion (red or yellow).
3. Prepare 2 cloves of garlic.
4. Prepare 250 grams of mushrooms.
5. It's 150-200 grams of chicken breast.
6. You need 50-100 grams of cream cheese (i.e. Boursin or Paturain).
7. Prepare 100-150 milliliter of cooking cream.
8. It's 50-75 grams of smoked bacon cubes or stripes.
9. You need 200-250 grams of pasta.
10. You need 1/2 bunch of curly or italian parsley.
11. You need of some fresh ground pepper and sea salt.

Shake over grated parmesan cheese and ground pepper. Add one block of cream cheese. Shred the chicken with two forks right in the slow cooker. I took the dish for another flavorful spin and added a bit of smoky bacon and toasted bread crumbs. —Nikki Barton, Providence, Utah Start by sauteing some garlic in a few tablespoons of butter.

Pasta with chicken in cream cheese instructions

1. Cut the leek in half, then rings, wash thoroughly and put aside.
2. Peel the onion, cut in half, chop fine and put aside.
3. Peel and squash the garlic, chop fine and put aside.
4. Peel or brush the mushrooms, cut in quarters and put aside.
5. Wash the parsley and cut fine then put aside.
6. Cut the chicken in about 2cm cubes and put aside.
7. Bring a pan with water and some salt to a boil for the pasta.
8. Put a thick bottomed pan on medium high heat with some olive oil and first add the chicken and fry untill slightly tanned brown.
9. Lower the heat a little and add the bacon and onion then fry softly untill the onion is getting soft and looks glassy.
10. Add a some more olive oil, put up the heat and add the mushrooms. Fry them while stirring untill they shrink and get soft then add the garlic and leek rings too and fry another 2min.
11. You can put in the pasta now and boil it according instructions.
12. When the pasta is in, you can add the cream cheese to the chicken and let it melt while stirring. Now also add some cooking cream untill the sauce has the thickness and/or amount you wish and bring to taste with some pepper and salt if needed.
13. Finally add 1/2 of the parsley and let boil for two more minutes.
14. Serve with the pasta and garnish with the remaining parsley and eat with a fresh green salad.

Then add the cream cheese (soften it first) and milk and stir until smooth. Season with salt and pepper and stir in a pound of cooked pasta. Completely melt butter and keep on a medium heat. Stir in pasta water to create an emulsion. Combine the ingredients for the Cajun seasoning in a small bowl.