Overall this dish was great! Instead of the cauliflower I added broccolli as well as 3 cloves of garlic (I cooked the garlic with the onions). Instead of using dry white wine, I substituted it for unsalted chicken stock. I also used a little less milk so that my sauce would not be runny. These minor changed made for a great meal!!
Cheesy Chicken Pasta
From EatingWell: November/December 2008
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.
15 Reviews for Cheesy Chicken Pasta
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.
I love all of these ingredients, but this was really not a very good recipe. Three cups was far too much milk to make the sauce very thick (and I knew it, as I was pouring it in, yet I didn't stop!), so my sauce was runny and it basically ruined the whole dish. I think next time I'll save the (EXPENSIVE) Gruyère for my Swiss Fondue!!!
I used this with leftover rock cornish game hen. I did not have cauliflower so substituted red, orange, and yellow peppers and added some fresh spinach at the end just to wilt it. It was beautiful and colorful--a pretty and healthy way to use up leftover poultry. Next time I will add some garlic with the onions for a little flavor boost.
Phyllis, Richmond, VA
I forgot to put in the wine and I don't think I would put it in next time. I think I would use chicken broth instead, although I just added a couple of ladles of pasta water to thin out the sauce. All I had was smoked gruyere cheese. We thought this was delicious!
Angela, Westland, MI