Creamy Chicken Pasta
This recipe is a family favourite. It’s quick and easy to make and goes a long way | 30 mins | Serves 5–6
Ingredients
- 1 packet bow tie (farfalle) pasta
- 1 cooked rotisserie chicken, shredded
- 1 Tbsp olive oil
- 1 brown onion, finely diced
- 2–3 cloves garlic, minced
- ½ tin sweetcorn, drained
- 2 Tbsp Maggi chicken stock powder
- 1 tsp dried Italian herbs
- 300ml cream
- Fresh parsley, chopped
- Salt and pepper
Method
Cook bow ties in well-salted water until al dente and keep over a small amount of cooking water.
Heat olive oil in a large pan over medium heat. Add onion and cook until softened (5–6 mins). Add garlic (cook 2 mins). Add the chicken and Italian herbs and stock powder, toss to coat. Add the sweetcorn and gently fold through. Reduce heat to low.
Add cream and a splash of pasta water to create a silky, slightly thinner sauce that won’t dry out. Add drained pasta to the pan and toss to coat thoroughly. Let the mixture simmer for 1–2 minutes so the flavours blend.
Pour into a large serving dish and garnish with fresh parsley and pepper. Serve with a crisp green salad and garlic bread.
