Sunday, January 22, 2012

Creamy Chicken Pasta

Today was another busy day.  We spent the day exploring Kansas and found a few parks nearby.  Since it was a nice breezy, overcast, and 55 degree we decided to go for a hike.  One of the parks had a nice lake with hiking trails that went through the woods and hills and around the lake.  I was pleasantly surprised that we did not hear one complaint!  I thought for sure the oldest would tell me how boring this  The little one found a couple of nice sticks in the woods and decided they needed to come home with us :)  They resemble drum sticks so he is having lots of fun with them.  Who knew how easy it was to please kids???

Here's the kiddo's taking a break during the hike.  See the little one has his sticks :)

After a long day of being outdoors by the time we got home we were starving.  I found a recipe for White Cheddar Chicken Pasta and decided to tweak it a little bit to suit our tastes and needs.  It was really good and my only complaint is that the sauce was too thin.  Next time I will cut the milk down by a 1/2 cup or so.  The recipe below reflects what I made tonight without changing the milk.

Creamy Chicken Pasta
1 lb boneless skinless chicken breasts, trimmed and cubed
1 tsp dry mustard
1 tsp dried thyme
1/2 tsp salt
1/2 tsp pepper
1 TBS olive oil
1 box rotini
2 TBS flour
2 TBS butter
1 tsp garlic, minced or 2 cloves
1/2 cup white wine
1 small onion, diced
1 TBS spicy brown mustard
8 oz shredded farmhouse cheese
2 cups milk
1 tsp dried thyme
1 tsp dried oregano
1 bag steamed broccoli

  1. Heat olive oil over medium-high heat and add chicken and season with ground mustard, thyme, salt, and pepper.  Cook chicken thoroughly about 5 minutes and then set aside
  2. Bring a large pot of water to a boil and prepare pasta according to box for al dente.  Drain pasta and set aside
  3. Melt butter in a large skillet over medium heat and add flour.  Whisk constantly until blended and cook for about 1 minute
  4. Add onions, garlic, wine, and mustard.  Cook for about 5 minutes
  5. Slowly add milk whisking constantly.  Continue to whisk and cook for about 5-7 minutes so sauce will thicken
  6. Add cheese and stir to melt
  7. Remove from heat, add chicken and pasta, and toss to coat evenly
  8. Prepare broccoli according to package or prepare fresh broccoli until crisp tender.  Stir into pasta along with thyme and oregano
You can top this with a little more cheese or some parmesan cheese too.  This would also be good with carrots mixed in.  Once again incorporate what you and your family likes and it will be sure to please.  Add cauliflower or peas or use cheddar whatever your little heart desires.  The possibilities are endless!  We served ours with a veggie side salad.  This would also be good with some crusty bread.  


  1. This really sounds delicious. This is my first visit to your blog, so I took some time to browse through your earlier posts. I'm so glad I did that. You've created a great spot for your readers to visit and I really enjoyed the time I spent here. I'll definitely be back. I hope you have a great day. Blessings...Mary

    1. That's great to hear! I hope to bring more great recipes and tips that you will find useful!

  2. This looks so good,I could just eat some and I've just woke up,Thank you for sharing this on Creative Mondays :)

    1. This was really good and surprisingly much better the next day. It also thickened a bit more after it was in the fridge all night so I now I don't think I would cut the milk down, but prepare the night before and then just pop it in the oven to heat it up the next day.


What do you think? I'd love to hear from you!