Penne Pasta With Chicken Asiago Cream Sauce Recipes

CREAMY GARLIC PENNE PASTA WITH CHICKEN

Steps:

• Cook pasta to al dente according to package directions. Drain and set aside until ready to use.
• In a large, deep skillet, heat olive oil. Add chicken and season with a pinch or two of salt and pepper. Cook until chicken is no longer pink, about 5 minutes. Transfer to a plate and set aside with the pasta.
• Add 3 tablespoons of butter to the skillet and melt, then stir in garlic and cook for 1 minute. Stir in flour and italian seasoning cook for about 1 minute or until golden. Whisk in milk and chicken broth and simmer for several minutes until thickened. Remove from heat and stir in half of the Parmesan cheese until melted.
• Toss the cooked pasta and chicken with the sauce to coat, then stir in remaining Parmesan cheese and ¼ cup fresh chopped parsley.
• Serve immediately, garnished with fresh grated Parmesan and fresh chopped parsley.

PENNE PASTA WITH CHICKEN & ASIAGO CREAM SAUCE

Steps:

• 1. Cook pasta noodles according to instructions. Strain and set aside in a large bowl.
• 2. Heat oil in large skillet. Add chicken and cook until done. Place in bowl and set aside.
• 3. Heat butter in same large skillet. Add bacon, onion and garlic. Saute for approximately 5 minutes. Remove and add to pasta bowl.
• 4. Add the tomatoes (with liquid), oregano, basil, sugar and pepper.
• 5. Cook over medium-lo heat until liquid slightly reduces. Add cream and chicken, and cook another 5-10 minutes, stirring occasionally.
• 6. Add cheese and stir until melted.
• 7. Pour the sauce mixture over the pasta and toss well. Serve with grated Parmesan cheese.

CREAMY CHICKEN PENNE PASTA RECIPE BY TASTY

Steps:

• In a deep skillet, fry the bacon until crispy. Remove to a paper towel to drain, then chop.
• In the same skillet, add the chicken and season with salt, pepper, Italian seasoning, and paprika. Cook until no longer pink inside.
• Add the garlic and cook until softened.
• Add spinach and tomatoes and cook until the spinach is wilted.
• Add the cream, Parmesan, an red pepper flakes and bring to a boil.
• Add the penne and bacon, and stir until fully coated in sauce.
• Serve with parsley, Parmesan, and red pepper flakes, if desired.
• Enjoy!

PENNE WITH CHICKEN AND PESTO

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat butter and olive oil in a large skillet over medium heat. Saute chicken and garlic until chicken is almost cooked. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese. Cook until chicken is no longer pink inside. Stir in cooked pasta.

ASIAGO SUN-DRIED TOMATO PASTA

Steps:

• In a large saucepan over medium heat, cook 2 cups cream until just bubbling. Watch carefully, to ensure that it doesn't boil over. Stir in bouillon and Asiago cheese. Stir with a whisk until dissolved. Add cornstarch mixture, and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried tomatoes. Set aside, or cover and refrigerate for later use.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Melt butter in a large saucepan over medium heat. Saute red onion until soft and translucent. Stir in garlic and cooked bacon, and cook for 2 minutes. Stir in green onions, chicken and 1 cup cream. Cook, stirring, until cream is heated through. Add Asiago cream sauce, and heat through. Toss with cooked pasta until evenly coated, and sprinkle with chopped parsley.