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Creamy Pasta with Chicken


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Rate this recipe 4.5/5 (21 Votes)


  • 4 oz linguine or similar pasta
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 Tbs butter
  • 2 cups sliced asparagus, carrots, bell pepper, sugar snap peas and/or snow peas
  • 1 tsp Italian seasoning
  • 2 Tbs flour
  • 1 1/2 cups milk
  • Grated Parmesan cheese (optional)


Servings 4
Adapted from


Step 1

Cook pasta al dente according to package directions. Drain; keep warm.
Meanwhile, in a large skillet heat butter over medium heat. Add chicken; cook, stirring, 2 to 4 minutes or until no longer pink (165°F). Remove from skillet; keep warm. Add vegetables and seasoning to skillet. Cook and stir 3 minutes or until tender.
In a small bowl stir together flour and milk until dissolved; add to vegetables in skillet. Cook and stir over medium heat until thickened and bubbly. Stir in pasta; cook and stir until heated through. Season with salt and pepper to taste.
Place pasta mixture on 4 individual plates. Top with chicken, sprinkle with Parmesan (if desired), and serve.

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