Pasta with Chicken in Cream Sauce

Being that I am someone who loves roast chicken means that you will probably find more than a few leftover chicken recipes here (over the course of the next few years.) Today we have one of my favorite stand-bys, Chicken with Cream Sauce. Although from the look of my stove top this may fall more into the “Complex” category, don’t be daunted. We’ll take this one burner at a time.


The upper-left burner has one and a half shredded chicken breasts simmering in some water to tenderize and heat up. Simple, right?

Moving clockwise we have the pasta pot, boiling away with 1/2 lb. of angel hair (although a short pasta such as penne or fusilli might work better here, I just like angel hair.) A note on pasta: second to homemade, I like Barilla. It’s easy to find, has a variety of shapes, and is of a very good quality for the price.

Along the front row I have the makings of cream sauce (which is similar to, but not strictly speaking, alfredo.)

Cream Sauce

-1 cup half-and-half

-2 Tablespoons butter

-2 teaspoons black pepper

-1 1/2 cup shredded Parmesan

Bring the half-and-half along with the butter and pepper to a simmer, stir frequently until it’s reduced by half. Do not add the cheese. That comes later.

When the pasta is ready and the half-and-half reduced, toss them together with the chicken in a big mixing bowl.


Use a tongs if you have it, otherwise go with the two forks method. Which I’m assuming doesn’t need an explanation. Once everything is evenly distributed and well covered with the sauce, sprinkle on the  Parm and continue mixing. We do it this way so the cheese doesn’t clump.

Now, that little pan in the bottom-left hand corner has some garnish in it. It’s just 1 Tablespoon of capers which have been patted dry and minced. I then heated up about 2 teaspoons of oil in my little pan and stirred them around in there until they got nice and crispy-looking. Be sure to pat any excess oil off, and sprinkle over the pasta as you plate it. Enjoy.

If you have leftovers from this, you can re-heat with a little more cream (or stock) and serve with a lovely roasted or sauteed vegetable. I think I’m going to go with corn.

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