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 recipe#105726 :)"
 
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Ready In:
1hr
Ingredients:
17
Serves:
6-8
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ingredients

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directions

  • Heat 4 tablespoons butter in a skillet over medium heat.
  • 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.
  • In the same skillet heat the remaining 4 tablespoons butter.
  • Add in onion, crushed chili flakes, 1 tablespoon remaining garlic and sliced mushrooms; cook until the onions are soft.
  • Stir in flour and seasoned salt; cook stirring continuously for 2 minutes.
  • Slowly add in the 4 cups half and half cream; cook/simmer over low heat stirring until bubbly and thickened.
  • Stir in 3/4 cup Parmesan cheese and Monterey Jack until smooth and melted.
  • Season with black pepper to taste.
  • Stir in the cooked chicken mixture and chopped tomatoes.
  • Stir in the sour cream (if using) until heated through but do not boil.
  • Serve over cooked pasta, then sprinkle with more grated Parmesan cheese if desired.
  • Delicious!

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Reviews

  1. I can't believe I'm first to review this. Made this last night with just a few changes: instead of spaghetti, I served over mushroom and ricotta stuffed raviolini. I left out the mushrooms as I'm not a huge fan. I also left out the sour cream but only because I forgot it. Even with the changes/omissions, i give this 4 stars. Thanks!
     
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