This was a wonderful simple dish. Creamy and wholesome it didn’t have an overwhelming bite of flavour, rather a subtle, delicate flavour that you just can’t get enough of.
The addition of mushrooms would take it to another whole level, there is always next time!
Creamy Chicken Pasta
500 g chicken breast, diced
250 g penne rigate pasta
30 g butter
1 teaspoons crushed garlic
¼ cup Parmesan cheese
1 tablespoon cornflour, mixed with enough milk to make a thick paste
300 mL cream
Boil pasta in lots of salted water, until just tender.
While pasta is cooking, melt butter in large saucepan and add garlic and chives.
Add chicken and stir to combine. Put lid on pan for 4 minutes.
Remove lid and stir chicken until just cooked.
Add cream and combined cornflour/milk mix.
Stir continuously until sauce thickens. If too thick add a little milk.
Add Parmesan cheese and seasoned pepper, stir.
When cooked, stir in parsley.
Drain pasta, add to chicken mix and stir until evenly coated, serve.