01 November 2013

One Pan Buttery Parmesan Chicken and Pasta

So, I made this for dinner the other night. I found the recipe here, and modified it a bit to work with what we had. It basically became a new recipe, because it definitely wasn't Chicken Alfredo. It did turn out to be super yummy and was a happy change from our typical noodles and sauce. We BBQ'd chicken the night before, so I used that instead. Rotisserie chicken would be great for this, too. And honestly, I didn't measure the chicken. I just kept adding pieces until it looked right. Eyeball it! It just depends on what chicken/pasta ratio you want. We also didn't have any cream so I used a substitute for that, too.

One Pan Buttery Parmesan Chicken and Pasta
Serves 4
2 Chicken Breasts
1 teaspoon minced garlic
1/3 cup butter
3/4 cup milk
2 cups water
2 teaspoons chicken bullion
1/2 lb. uncooked, bite-sized pasta
2 cups shredded parmesan cheese
salt and pepper to taste
dried parsley, for garnish, if desired

If using raw chicken, brown in a skillet with a little olive oil until no longer pink. If using pre-cooked chicken, heat in a skillet until warm. Add the garlic, and cook until fragrant, 1 or 2 minutes. Add butter, milk, water, bullion, and pasta. Bring to a boil, cover, and reduce heat. Simmer for 15-20 minutes, until pasta is cooked. Remove from heat and stir in parmesan cheese and salt and pepper, if desired. Garnish with parsley. 

The kids ate this up, husband loved it, and I thought it was pretty good, too. It was definitely a quick, easy dinner!

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