16 Creamy Chicken Pasta Recipes for Dinner Tonight (2024)

FAQs

Can you use milk instead of cream in pasta? ›

Whole milk is an excellent substitute for heavy cream. It adds richness to your pasta sauce without the excess fat. Simply simmer your favourite pasta sauce with whole milk until it thickens to your desired consistency. The result is a velvety and indulgent sauce that pairs beautifully with pasta.

Winning Ideas for Chicken Pasta

Both ingredients are easy to cook (as long as you avoid a few common mistakes) and work well with so many different flavors. Whether you choose budget-friendly chicken thighs or ever-popular chicken breast, spaghetti noodles or folded tortellini, you're sure to serve up a winning dish.

Fresh or dried herbs will also add flavor to pasta dishes.

"I use a lot of parsley, either fresh or even dried," Montillo said. "Oregano, garlic powder, onion flakes, black pepper all work well in a variety of sauces."

Substitutes for heavy cream can include options like a soy milk-olive oil combo, evaporated milk, and coconut cream, among others. Heavy cream features in a wide variety of recipes, including soups, sauces, homemade butter, ice cream, and sour cream.

Condensed milk is evaporated milk that has been sweetened with sugar. Evaporated milk can be used in place of heavy cream in most recipes, whereas condensed milk is best reserved for desserts. Some health food stores may sell evaporated coconut milk, which is also a good substitute.

Cheese is an excellent way to add flavor to your pasta without having to rely on sauce. Try mixing your angel hair pasta with goat cheese, and toss in sun-dried tomatoes to make an amazing meal with just a few ingredients. Garlic butter is a terrific way to season all types of noodles.

Once the pasta, sauce and some of the cooking water is mixed and the texture is right, taste some and adjust the seasoning. This is the time to add a final hit of black pepper, grated cheese and a splash of acidity – red or white wine vinegar or lemon juice to brighten up the flavour.

Do Italians use cream in their pasta sauces? If not, why not? Well, the canonical answer would be: "No, we do not use cream in our dishes. Cream covers the flavors and makes the dishes heavy.

The key to eating pasta every day is to limit your portion size and supplement your pasta bowl with essential nutrients. The recommended portion size is two ounces of dry pasta or one cup of cooked pasta. To create a balanced and healthy pasta meal, try adding vegetables, chicken, or fish.

Do Italians put chicken in pasta dishes? ›

For the record, Italian regional cuisine can easily be as different as any two national cuisines. There is no real practical reason but if you see a pasta dish with a chicken sauce, it's 99% not Italian. But on the other hand, we eat chicken with pasta pretty often. But not in the way non-Italians think of.

Tossing in strips of basil, a sprig of thyme or some oregano can take your sauce to the next level. Although fresh herbs might pop a bit more, dried herbs and spices can work just as well. Sprinkling in some red pepper flakes, a pinch of parsley and a dash of salt and pepper can liven up your jarred pasta sauce.

Just mix your leftover pasta with some egg, garlic, parmesan, fresh herbs, and a sprinkle of flour to bind. Stir through some grated zucchini or riced cauliflower if desired, to bulk up your 5-a-day.

Similarly to half-and-half, milk makes a good heavy cream substitute when it's combined with melted butter. Combine 3/4 cup milk and 1/4 cup melted butter for every cup of heavy cream. This mixture is not suitable for whipping. Best for: cooking and baking.

Stabilize with a Starch

Starches like flour or cornstarch help stabilize the milk emulsion. This will prevent it from separating. A common technique is to thicken your sauce or soup with roux before adding the milk. This changes the makeup of the liquid and prevents curdling.

Whole Milk or Heavy Cream: Add a splash and let the sauce simmer for a few minutes to thicken. Hard Cheeses: A half cup of grated parmesan, pecorino, or other hard cheese adds a deep savory note to the sauce.

Milk: The higher the fat content, the smoother your cheese will melt/incorporate. It's best to use whole milk, or at least 2% milk. Evaporated milk: This secret ingredient adds creaminess without the fat of heavy cream.