Classic Creamy Chicken Pasta

Written By Emma Miller
20 MINUTES

INGREDIENTS ( 2-3 Servings)

  • 1 onion

  • A tablespoon of butter or oil

  • 2 chicken breasts/thighs

  • 1 clove of garlic ( optional )

  • 1 tablespoon of flour

  • 1/4 pint of milk ( or try cream / greek yogurt )

  • Stock cube

  • Pinch of Salt

  • Black Pepper

  • Pasta

  • Grated cheddar to serve

Method

  1. Boil the kettle

  2. Chop the chicken into small chunks.

  3. Dice the onion.

  4. Fry the onion in the oil or butter until it softens.

  5. Add the chicken and fry 8-10 mins more while your pasta boils.

  6. turn the heat down. Add the stock cube, flour (and garlic) to the chicken, stir and a minute or two.

  7. Add the milk a dash at a time. This is a roux sauce - it will turn to a thick paste to start with, but don’t worry! Keep adding until your sauce is smooth and creamy. Taste then add a little salt and pepper.

  8. Drain the pasta, stir into saucy chicken, dish up and top with grated cheese if you fancy.

Tips! : Make it go further by adding more pasta/veggies.

If you need to stretch the sauce further, increase the flour and add some extra stock or milk at the liquid stage.

Emma Miller