Creamy Chicken-Tomato Pasta Skillet

“Fettuccini also works well for this dish, use only firm Roma plum tomatoes or the creamed sauce will become too watery --- if desired serve with Kittencal's Parmesan Garlic Bread or Garlic Toast :)”
READY IN:
1hr
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat 4 tablespoons butter in a skillet over medium heat.
  2. Add in cubed chicken, 1 tablespoon fresh garlic and 2 teaspoons Italian seasoning; cook stirring until the chicken is no longer pink and cooked through (do not overcook or the chicken will become dry) set aside to a bowl.
  3. In the same skillet heat the remaining 4 tablespoons butter.
  4. Add in onion, crushed chili flakes, 1 tablespoon remaining garlic and sliced mushrooms; cook until the onions are soft.
  5. Stir in flour and seasoned salt; cook stirring continuously for 2 minutes.
  6. Slowly add in the 4 cups half and half cream; cook/simmer over low heat stirring until bubbly and thickened.
  7. Stir in 3/4 cup Parmesan cheese and Monterey Jack until smooth and melted.
  8. Season with black pepper to taste.
  9. Stir in the cooked chicken mixture and chopped tomatoes.
  10. Stir in the sour cream (if using) until heated through but do not boil.
  11. Serve over cooked pasta, then sprinkle with more grated Parmesan cheese if desired.
  12. Delicious!

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