This Cheesy Chicken Pasta is the perfect dinner any night of the week. It's packed with creamy, rich, cheesy goodness, with some tender chicken and spinach to balance everything out! Only 10 minutes of prep time and all done in one pot!
2cupsof leftover chicken or 4 chicken legs or 2 thighs or 1 large chicken breast
Salt and pepperto season
2tablespoonsbutter
1/2small yellow onion chopped
3clovesgarlic finely diced
2tablespoonsflour
2cupschicken broth
1cupscream or milk
1/2box elbow noodlesor any other type of noodle
4ouncescream cheese
Instructions
Dice the chicken small. Season chicken with salt, pepper, paprika, dried parsley and 2 teaspoons of the oil. Heat the remaining oil in a large pot or pan over medium-high heat. Add the chicken and sear until golden brown, cooked through and no longer pink in the middle.
To the same pan, add the butter and fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes).
Add the flour and coat. Then, add the broth, milk, herbs, salt and pepper, and bring to a very low simmer (lower the heat if you need to).
Add the dry macaroni and stir occasionally as it comes to a simmer. Reduce heat down to medium low and stir regularly until the pasta is al dente.
In a bowl add half of the milk and the cream cheese. Microwave for 30 seconds. Stir to blend until smooth.
Add the rest of the milk if the pasta is too thick!
Notes
This dish can be stored in an airtight container in the fridge for 3 – 5 days. You can freeze this dish for up to 3 months in an airtight container. To reheat just remove the dish from its airtight container and place in a baking dish covered with aluminum foil and bake at 350 F degrees till reheated through, around 20 – 30 minutes.