30-Minute Creamy Chicken Pasta
Rich, creamy, cheesy and packed with flavor — the secret is using the homemade broth from the boiled chicken to make an extra silky three-cheese sauce.
Prep
10 min
Cook
20 min
Total
30 min
Serves
4
Ingredients
- 500g pasta
- 1 boiled chicken breast (save the broth)
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 200ml double cream
- 1 tbsp vegetable oil
- 1 small piece salted butter
- Paprika
- Garlic powder
- Ground coriander
- Mixed herbs or all-purpose seasoning
- Cheddar cheese, grated
- Mild cheddar cheese, grated
- Mozzarella cheese, grated
- Fresh dill, chopped
Method
- 1
Boil the chicken with onion, bay leaves, a chicken stock cube and water. Reserve some of the broth.
- 2
Cook the pasta until al dente.
- 3
Sauté the onion in vegetable oil and butter until golden, then add the garlic.
- 4
Stir in the sliced chicken and season with paprika, garlic powder, ground coriander and mixed seasoning.
- 5
Pour in the double cream and a splash of the reserved chicken broth, then simmer gently.
- 6
Add the three cheeses and stir until melted into a smooth, creamy sauce.
- 7
Toss in the cooked pasta and mix until fully coated. Finish with fresh dill and serve warm.
Tips
- The reserved chicken broth is the secret — it makes the sauce silky and doubles the flavor.
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