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Cheesy Chicken Pasta

November/December 2008

Your rating: None Average: 3.9 (79 votes)

This ooey-gooey pasta dish is a crowd-pleaser for adults and kids alike—think rich and creamy macaroni-and-cheese tossed with cauliflower and chicken. Serve with a spinach salad.



READER'S COMMENT:
"Somehow this 35 minute dish turned into an hour. Basic recipe, nothing to spectacular about this, lacked in any bold flavor. Although adding some hot sauce was a good remedy, you can pretty much do any add ons to this. Good, but not great...
Cheesy Chicken Pasta

15 Reviews for Cheesy Chicken Pasta

11/02/2012
Anonymous
BORING at best

I found this to be VERY bland (whihc I assume could be helped a bit by adding addtl. spices but in addition - it was definitely not a smooth sauce but tasted "grainy" which I find to be common when low/no fat milk is used in cheese sauces. All in all - I could not recommend this - even for people who may feel "desperate" for a lower fat/calorie creamy pasta.

Comments
10/15/2012
Easy and delicious

This dish was delicious. I was just going to reheat some leftover chicken breasts with veggies, but I found this, and boy, am I glad! The sauce texture was delightful, not entirely smooth and creamy, but hardy. The flavour was bold (especially if you add enough fresh-ground pepper). Nothing boring about this dish (it could use more colour though for my liking).

I made a few substitutions based on available ingredients - broccoli for cauliflower, light mozzarella and marble cheeses in place of the Gruyere with the addition of some Parmesan, and salt-free beef broth in place of the wine. I also added zucchini for more vegetables. I could not be more pleased with the result.

To those who said the sauce didn't thicken up, cook it for longer over higher heat (make sure to keep stirring so it doesn't burn). The 1-minute suggestion to thicken the sauce is not even enough to bring the sauce to a boil. Make sure you bring it to a boil!!! and reduce heat when you reach the desired consistency. I cooked mine a bit too long and added more beef broth to thin it out - still fantastic.

I will definitely make this again and again and recommend it to anyone looking to give leftover chicken a bit of pizazz.

Comments
10/15/2012
Easy and delicious

This dish was delicious. I was just going to reheat some leftover chicken breasts with veggies, but I found this, and boy, am I glad! The sauce texture was delightful, not entirely smooth and creamy, but hardy. The flavour was bold (especially if you add enough fresh-ground pepper). Nothing boring about this dish (it could use more colour though for my liking).

I made a few substitutions based on available ingredients - broccoli for cauliflower, light mozzarella and marble cheeses in place of the Gruyere with the addition of some Parmesan, and salt-free beef broth in place of the wine. I also added zucchini for more vegetables. I could not be more pleased with the result.

To those who said the sauce didn't thicken up, cook it for longer over higher heat (make sure to keep stirring so it doesn't burn). The 1-minute suggestion to thicken the sauce is not even enough to bring the sauce to a boil. Make sure you bring it to a boil!!! and reduce heat when you reach the desired consistency. I cooked mine a bit too long and added more beef broth to thin it out - still fantastic.

I will definitely make this again and again and recommend it to anyone looking to give leftover chicken a bit of pizazz.

Comments
06/05/2012
Wonderful Dish

This recipe is amazing! I changed it a bit and used rice instead of pasta because I'm not a pasta person but yeah it was great! I definitely recommend it for its deliciousness and easiness.

Delicious!
Comments
04/05/2012
Anonymous

Everyone that was saying it was too runny put a little more flour! It wasn't bad at all. It didn't take too long to make either. We just used chicken on the bone and cut it off the bone. A lot cheaper than buying expensive boneless chicken breasts.

Easy to make
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