In Italy, pasta is one of the most common dishes. It is served with different sauces, so that every time it gets a new taste. Due to the simplicity and speed of cooking, excellent taste, it has become popular all over the world. One of the favorite variations of this dish among many gourmets is pasta with chicken in a creamy sauce. There are quite a few recipes for its preparation, but a gentle creamy taste and aroma is common to them. Some options can be included in the diet menu, provided that the pasta is made from durum wheat, and gravy does not include fried, smoked, fatty ingredients.
Cooking Features
Pasta is one of the easiest dishes to prepare: you just need to boil water, put dry products into it, after a certain time fold it into a colander and rinse. Despite the apparent simplicity, the process of cooking pasta has its own subtleties. Baked or sticky pasta is not uncommon, they suggest that not all housewives know how to boil the paste correctly. Advice from experienced chefs will help to avoid mistakes.
- The most rare, but critical mistake that a novice cook can make when cooking pasta is washing them before cooking or laying them in cold water. Pasta is dipped in boiling water in a dry form, otherwise the pasta will stick together and turn into a shapeless mass.
- To prevent pasta from sticking together, boil them in plenty of water. Per 100 g of dry pasta should have at least 1 liter of liquid.
- Water is salted before pasta is put into it.
- Pasta is long and short. Long, which includes spaghetti, served with liquid and smooth sauce, without pieces. Short products (horns, shells, spirals) will harmonize better with chicken in a creamy sauce.
- Choose pasta made from durum wheat. Only it will not damage your health and will not cause a sharp rise in blood sugar levels or weight gain.
- Dip pasta in boiling water, be sure to stir it - this will prevent sticking.
- Do not exceed the cooking time for the pasta shown on the package. If you are going to serve them with the sauce, this time should even be reduced by about a minute so that the pasta remains al dente. After all, they will warm up with the sauce and during this time will have time to reach readiness.
- The finished pasta is washed so that they do not stick together. If you do not want them to cool, you should use hot water. Another option is to fold the paste into a colander and return it to the pan without washing it, but then add butter or olive oil to it and mix. Instead of butter, you can add sauce.
- Pour the sauce over the pasta just before serving, otherwise the pasta will become limp.
The technology of cooking pasta with chicken in a creamy sauce may vary depending on the recipe. A careful study of the instructions will eliminate errors.
Classic chicken pasta recipe in cream sauce
Composition:
- macaroni - 0, 4 kg;
- Parmesan - 150 g;
- olive oil - 40 ml;
- chicken fillet - 0, 4 kg;
- garlic - 5 cloves;
- butter - 40 g;
- cream - 0, 2 l;
- Italian herbs, salt - to taste.
Method of preparation:
- Wash the chicken breast fillets. Cut across the fibers. Repel. To prevent the fibers from sticking to the culinary hammer, poultry meat can be placed in a bag. Salt and sprinkle with herbs.
- Heat a small amount of vegetable oil (about 20 ml) in a frying pan and fry the chicken pieces in it until golden brown, periodically turning it over. You need to fry over medium heat for 10 minutes.
- Put the fillets out of the pan, put the finely chopped garlic in its place.
- When it is slightly fried, pour in the cream. Add some Italian herbs.
- When the cream begins to boil, add finely shabby parmesan and thinly sliced butter.
- Stir, cover, and leave for a couple of minutes, then on a quiet fire.
- Boil water, add salt. Dip the pasta in it, mix. Add a tablespoon of olive oil, mix again. After the required time, fold the paste into a colander.
- Arrange the pasta in plates, pour the sauce. Place chicken fillets on top.
To make the chicken fillet juicier, it can be fried in wafers of parchment, oiled and sprinkled with herbs. Such cachets can be purchased at the store or made independently. In this case, the juice released from the chicken breast will not spill out anywhere, it will remain juicy.
Chicken paste in cream sauce with bacon and tomatoes
Composition:
- chicken fillet - 0, 4 kg;
- garlic - 5 cloves;
- dry white wine - 120 ml;
- cream - 120 ml;
- bacon - 40 g;
- pasta - 0, 25 kg;
- canned tomatoes - 100 g;
- chicken broth - 0, 25 l;
- salt, greens, red pepper - to taste.
Method of preparation:
- Boil chicken breast until cooked, cool and chop into bars.
- Cut the bacon into thin strips.
- Finely chop the garlic with a knife.
- Fry bacon in a frying pan, add chicken fillet and lightly roast it.
- Add the garlic and fry for a couple more minutes.
- Fill with white wine, after a minute, add cream, in another minute - broth. Bring to a boil. Salt and season to taste, remove from heat.
- Boil the pasta, fold it in a colander. Return to the pan or stew, pour the sauce. Warm up for 2-3 minutes and serve to the table, spreading out the plates and decorating with slices of canned tomatoes.
The dish prepared according to this recipe looks beautiful and appetizing, has a delicate creamy taste, it turns out very satisfying.
Smoked chicken pasta in cream sauce
Composition:
- macaroni - 0, 35 kg;
- smoked breast - 0, 4 kg;
- pitted olives - 150 g;
- garlic - 2 cloves;
- olive oil - 40 ml;
- cream - 0, 2 l;
- salt, marjoram, cardamom - to taste.
Method of preparation:
- Boil macaroni. Pour off 60 ml of broth, then throw the pasta on a colander and rinse.
- Cut the garlic cloves in half.
- Cut the olives into rings.
- Cut the smoked chicken into small cubes.
- Heat the butter in a deep frying pan and fry the garlic pieces in it for 5 minutes. Take out the garlic.
- Add spices, cream and pasta decoction to the aromatic oil.
- Extinguish it all together for 2-3 minutes.
- Put the pasta, chicken and olives in the pan, stir and heat for 5 minutes.
Smoked chicken pasta with cream sauce has a seductive aroma and savory taste.
Chicken and mushrooms pasta in cheese-cream sauce
Composition:
- pasta - 0, 4 kg;
- chicken breast fillet - 0, 2 kg;
- fresh champignons - 0, 2 kg;
- hard cheese - 0, 2 kg;
- cream - 0, 25 l;
- onions - 75 g;
- olive oil - 60 ml;
- salt, pepper, fresh herbs - to taste.
Method of preparation:
- Chicken fillet cut into small pieces.
- Mushrooms, washed and dried, cut into thin slices.
- Onion, freeing from the husk, cut into small cubes.
- Coarsely grated cheese.
- In hot vegetable oil, fry onion to golden brown.
- Add the chicken and fry it for 5 minutes.
- Place the champignons over the chicken and onion. Pepper and salt. Cook until excess liquid has evaporated.
- Fill with cream.
- When they start to boil, add cheese, heat the sauce over low heat for 5 minutes.
- While preparing the sauce, try to boil the pasta.
- Arrange the pasta on a plate, place the chicken with the mushrooms on top and pour the remaining hot creamy sauce on the pan.
This version of chicken pasta with cream sauce will appeal to mushroom lovers. The dish turns out so tasty that it can be offered to guests.
Chicken pasta in a creamy sauce is a hearty dish, the taste of which is enjoyed by almost everyone. You can cook it in a short time, even without having any culinary skills.
