Chicken Pasta (with White Sauce)

5 from 1 vote

Chicken, corn and pasta wrapped in a cheesy in pot, 30 minutes meal.

Course Main Course

Cuisine American, Italian

Keyword Chicken alfredo pasta recipe

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 907kcal

Season the chicken with salt, pepper, basil, oregano and red chilli.
Heat oil in a pot over medium-high heat. Stir-fry the seasoned chicken for a 5 minutes until changes its color.
Now, sprinkle flour over the chicken. Also add chilies (if using) and chicken cube. Keep stirring for a minute to roast the flour.
Then add water from the can of sweet corn at intervals. Keep stirring to avoid making lumps of flour. Gradually add the whole can of sweet corns.
Next, pour milk into the pot while stirring constantly to prevent lumps.
Finally toss in your boiled pasta, cheese and pepper and give it a good mix. Let the pasta simmer for 2 to 4 minutes until bubbling hot.
Garnish with herbs and serve Immediately.

Milk: Use full-fat milk to make the white sauce creamy.
Cheese: Use any type of cheese that melts completely, such as cheddar or monetary jack.
Pasta: I personally like penne pasta, but you can use any shape of pasta you like fettucine or macroni.
I also like to add different vegetables to the pasta, like steamed broccoli, carrots, peas, fresh green onions or capsicum to make it more nutritious and colorful. Do not add all at once.
Leftovers can also be reheated this in a pan with little milk on slow heat.
Make sure your pasta is boiled 1 minute less than the time mentioned on packet.
Chicken cube or chicken buillion cube is just solid form of chicken broth. If you are switching chicken cube with chicken broth then use less water from the corn can.
If you like very creamy chicken pasta, you can substitute some milk with heavy cream for that restaurant quality taste.