In Italy, they just love to cook pasta. It is served with all kinds of sauces, as a result of which the palatability of a dish is revealed in different ways. The most popular variation of this dish is pasta with chicken in a creamy sauce. There are a lot of ways to cook it, but all such dishes exude an unusual smell and have a delicate taste of stewed cream.

Classic chicken pasta with cream sauce

According to Italian chefs, the combination of pasta with diet meat and delicate cream relieves stress and energizes. And it’s hard to disagree, because the taste of the dish is simply amazing.

Two types of pasta are distinguished in form: long and short. Long varieties are served with a sauce of uniform consistency, and short varieties with a heterogeneous sauce, in which the ingredients are cut into pieces.

We offer a short pasta recipe in the form of spirals, bows, shells, familiar to us.

Ingredients:

  • 350 g pasta;
  • 200 g of chicken;
  • carrot;
  • three cloves of garlic;
  • half a cup of saturated cream;
  • Parmesan;
  • parsley, olive oil for frying;
  • dried thyme, black and cayenne pepper, salt.

Cooking method:

  1. Chop meat into strips, carrots and three Parmesan on a grater. Finely chop the parsley, and just crush the garlic cloves.
  2. Boil pasta and leave part of the brew in which the products were prepared.
  3. In oil, fry the chicken to a rosy hue, then put the carrots and garlic to the meat. Five minutes later, pour the yushka, add spices and salt.
  4. After ten minutes, add the cream and pour the greens. Tomim the sauce for three minutes and turn it off.
  5. Put the pasta on the dish, pour it with a gentle sauce and sprinkle with Parmesan.

Cheese recipe

Italian pasta is not only an example of culinary art, but also part of the culture of this country. The history of the dish goes back to the days when people only mastered farming. They mixed water with flour, the resulting mixture was dried, and then simply boiled. Today, pasta is not just a dough with water, but a real gourmet dish that is loved by the whole world.

Ingredients:

  • 320 g of paste;
  • 260 g of chicken meat;
  • 180 g of cheese;
  • spices;
  • white onion;
  • a cup of fat sour cream (cream);
  • salt, pepper, oil.

Cooking method:

  1. In hot oil, overcook chicken pieces with chopped onion for 15 to 20 minutes.
  2. Sprinkle meat with onions Provencal herbs, salt and pepper. Add sour cream (cream) and grated cheese. Cover the composition and simmer for 5 - 7 minutes.
  3. Boil the pasta in a large amount of water, put it in a finished form on a dish and pour cream-cheese sauce with mouth-watering chicken pieces.

With chicken breast

Chicken breast is used in the preparation of a variety of dishes, and it is from this part of the bird that the paste is very nutritious and tasty.

In the recipe, be sure to use Provencal dry herbs - so the aroma of the finished dish will be simply amazing.

Ingredients:

  • 380 g of paste;
  • 420 g chicken breast;
  • bulb;
  • a cup of cream;
  • dry italian herbs.

Cooking method:

  1. In heated olive oil, we pass the onion cubes, and then put the pieces of chicken fillet and fry until cooked.
  2. Sprinkle the ingredients with herbs and salt. Pour the cream, bring the composition to a boil, wait a couple of minutes and reduce the heat.
  3. Boil the pasta in salted water, and then transfer the finished pasta into a pan, mix with the sauce and turn off the heat after a few minutes.

In creamy garlic sauce

Italian chefs often use fettuccine to prepare their national dish. Of all types of pastes, such a product is rich in vitamins. To give tenderness and spicy aroma, fettuccine is cooked in a creamy garlic sauce.

Ingredients:

  • 380 g fettuccine;
  • breast fillet;
  • a cup of cream;
  • three cloves of garlic;
  • salt, seasoning to taste.

Cooking method:

  1. Chicken meat and garlic are cut into strips so that their shape and size resemble the pasta itself.
  2. Put the ingredients in a pan, pour oil and fry for 15 - 18 minutes.
  3. Add boiled fettuccine to meat, pour cream, add chopped garlic and spices. We mix the composition and after a couple of minutes remove the finished dish from the stove.

Carbonara pasta with cream

Italian Carbonara has gained popularity around the world. Especially long spaghetti with delicious sauce appreciated by small gourmets. Carbonara can be prepared in cream in different ways, but we offer a classic performance of a mouth-watering dish.

Ingredients:

  • 180 g of spaghetti;
  • clove of garlic;
  • 170 chicken breasts;
  • two eggs;
  • 130 g Parmesan;
  • 170 ml cream;
  • fresh basil, nutmeg;
  • salt, pepper, olive oil.

Cooking method:

  1. Fry chicken slices in olive oil until tender.
  2. Cooking the sauce. To do this, shake the eggs together with grated Parmesan and slightly chilled cream. Pour nutmeg, pepper and chopped basil leaves here.
  3. We spread ready-made spaghetti for chicken, fill everything with sauce, mix and turn off the fire.

Cooking with smoked chicken

If you decide to try something new from Italian cuisine, then prepare a dish such as pasta with smoked chicken. The combination of delicate cream and smoked meat gives an amazing and unusual taste. The cooking process is no different from the classic version. All you need is to find Penne pasta.

Ingredients:

  • 180 g smoked chicken;
  • 150 g Penne (feather tubes);
  • clove of garlic;
  • 120 ml cream;
  • oil, salt;
  • black olives.

Cooking method:

  1. It's no secret that Italian culinary specialists use only olive oil for frying ingredients, it is on it that we pass the garlic slices.
  2. Then discard the browned garlic and pour the cream into the spiced oil. Add salt and pepper.
  3. You can also pour in the cream a yushka, which prudently left after cooking the penne.
  4. Five minutes later, put in the pasta sauce and mix. Then spread the pieces of smoked chicken and rings of olives.
  5. We mix all the ingredients, bring the paste to a boil and remove from heat.

With mushrooms

Italian cuisine has given the world a lot of delicious and easy-to-perform dishes. One of such masterpieces is pasta with chicken and mushrooms in a creamy sauce.

For the recipe, it is better to take hard-cooked spaghetti and fresh oyster mushrooms.

Ingredients:

  • 180 g of spaghetti;
  • 150 g of poultry meat;
  • 120 g of oyster mushrooms;
  • a cup of cream;
  • half onion;
  • 60 g of cheese;
  • salt pepper;
  • frying oil and greens for serving.

Cooking method:

  1. Fry the mushrooms in warmed oil and as soon as they are browned, add chopped onions and cubes of chicken. Cooking 8 - 10 minutes.
  2. Boil spaghetti until half-cooked - so they will be tastier and healthier. A hot sauce will bring them to full readiness.
  3. Pour the cream into the meat and prepare the composition until thickened. Then pour the finely grated cheese, and as soon as it melts and the sauce becomes viscous, put the spaghetti.
  4. Mix the finished dish and remove from the heat.
  5. We lay out our culinary masterpiece on a plate and sprinkle it with herbs and cheese.

Chicken pasta in creamy tomato sauce

Pasta can be combined not only with meat, but also with any vegetables. Thanks to this combination, a new recipe for Italian pasta appeared - with chicken and tomatoes.

Ingredients:

  • breast fillet;
  • 200 g of spaghetti;
  • two glasses of cherry tomatoes;
  • three cloves of garlic;
  • dried basil and oregano;
  • fresh basil;
  • oil, salt, pepper.

Cooking method:

  1. Throw spaghetti into salted water and cook them until half ready. Leave a little yushka at the end of cooking.
  2. Rub the chicken fillet with a mixture of salt, pepper and dried herbs. Then overcook it in oil until cooked and cut into pieces.
  3. Pass the garlic in the oil, then add the halves of the cherry to it. We stew the products for 4 - 5 minutes, and then put the spaghetti with the yushka to them.
  4. After, lay the pieces of chicken and fresh chopped basil, mix the composition and immediately remove it from the stove.
  5. We serve the finished dish with grated cheese.

So that the dish does not harm health, pasta should be chosen from durum wheat. In no case should the products be washed before cooking - they will simply stick together. To prevent this, pasta is boiled in a large amount of water - at least one liter of liquid per 100 g of product. Since pasta is served with hot sauce, its preparation time should be reduced, compared with traditional, for a couple of minutes, that is, cook pasta al dente.

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