Easy Cheesy Chicken Pasta Recipes

WHITE CHEDDAR CHICKEN PASTA

Steps:

• In a small bowl, combine dry mustard, dried thyme, dried oregano, salt, and freshly ground black pepper. Set aside.
• Slice chicken breasts into thin strips or cut into 1-inch cubes. Sprinkle with seasoning mixture.
• In a large skillet, heat olive oil, and cook chicken for a few minutes or until cooked and browned. Transfer cooked chicken to a plate. Set aside.
• Fill a large pot with water and bring to a boil. Add salt and rotini. Cook according to the package directions until al dente. Drain and set aside.
• Melt butter in the same skillet in which you cooked chicken. When melted, add all-purpose flour and mix it together. Then, add dry white wine, minced garlic, diced onions, and Dijon mustard. Mix to combine. Cook for 3-5 minutes or until onions soften. Then, slowly pour milk in a few additions. Stir after each addition. Cook on low for 4-6 minutes or until thickened. Then, add shredded white cheddar cheese. Mix and cook until melted. Finally, add cooked chicken and pasta. Mix until completely covered with creamy and cheesy sauce. Serve immediately. Sprinkle with fresh thyme, crushed red pepper flakes, or smoked paprika.

EASY CHEESY CHICKEN WITH PASTA

Steps:

• Cook the pasta in a large pot of boiling salted water until al dente; drain and place in a large bowl.
• In a saucepan over medium-low heat cook the Velveeta cheese with sour cream and milk until smooth and the cheese has melted.
• Season with black pepper if desired.
• Pour over the cooked pasta.
• Stir in the chicken; mix well to combine.
• Ladle the mixture into bowl and top with Parmesan cheese if desired.

CHEESY CHICKEN PASTA

Steps:

• This ooey-gooey pasta dish is a crowd-pleaser for adults and kids alike-think rich and creamy macaroni-and-cheese tossed with cauliflower and chicken. Serve with a spinach salad.;
• 1. Bring a large pot of water to a boil. Add pasta and cook for 5 minutes. Add cauliflower florets and cook until the pasta and florets are tender, about 4 minutes more. Drain, rinse and return to the pot.
• 2. Meanwhile, heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until tender, 2 to 3 minutes. Add wine and cook until reduced slightly, about 1 minute. Whisk milk, flour, salt and pepper together in a medium bowl and add to the pan. Bring to a boil over medium-high heat, stirring frequently. Cook, stirring, until thickened, about 1 minute. Reduce heat to low and stir in cheese until smooth. Stir chicken (or turkey) and mustard into the cheese sauce; cook until heated through, about 2 minutes.
• 3. Stir the sauce into the drained pasta and cauliflower. Serve sprinkled with chives (or scallion greens).
• NUTRITION INFORMATION: Per serving: 433 calories; 13 g fat (5 g sat, 5 g mono); 75 mg cholesterol; 42 g carbohydrate; 34 g protein; 5 g fiber; 491 mg sodium; 483 mg potassium. Nutrition bonus: Vitamin C (38% daily value), Calcium (35% dv), Potassium (20% dv). 2 1/2 Carbohydrate Servings Exchanges: 2 starch, 1 vegetable, 1/2 low-fat milk, 3 lean meat
• TIP: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
• From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris

EASY CHEESY CHICKEN & PASTA VEGGIE SKILLET

Steps:

• Spray a non-stick skillet with cooking spray and cook chicken until juices run clear and chicken is no longer pink;drain.
• Add soup and 2 cups of water.
• Bring to a boil.
• Stir in 2 cups of shells macaroni.
• Reduce heat to medium-low;cover with tight-fitting lid.
• Simmer 12 minutes or until macaroni shells are tender.
• Add the Velveeta, thawed vegetables, mushrooms and cumin; stir until the Velveeta is melted and the vegetables are heated through.
• Let stand 5 minutes before serving.
• Add a little bit of crushed red pepper to the dish if you'd like it to have a bit of a kick!

CHEESY LEMON-CHICKEN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes, adding frozen peas during the last 2 minutes of cooking time. Drain pasta and peas, reserving 1 cup cooking liquid.
• While the pasta is cooking, heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms and onion; cook until mushrooms are brown, 5 to 7 minutes.
• Season chicken with salt and pepper. Cook in the same skillet over medium-high heat until browned and no longer pink, 7 to 10 minutes. Add the mushrooms back to the skillet. Add cream cheese, lemon juice, and lemon zest; stir until cream cheese is melted. Remove from heat.
• Fold in Parmesan and Pecorino Romano cheeses, then parsley. Toss with pasta and peas, adding reserved cooking liquid as necessary to make a sauce.

CHEESY CHICKEN STRIPS

Steps:

• Heat oven to 400°. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray.
• Cut chicken lengthwise into 1/2-inch strips. Mix crushed crackers and cheese in large resealable plastic bag. Beat egg in large bowl; add chicken strips to egg and toss to coat. Remove chicken from egg, allowing excess to drip off; place chicken in bag of cracker mixture. Seal bag and shake to coat evenly with cracker mixture. Place chicken strips in single layer in pan.
• Bake uncovered 10 to 12 minutes or until no longer pink in center. Serve with barbecue sauce.