Pasta with Chicken and Cream

If you bought the fajita marinated chicken breasts this week, and you have leftovers or just want to make something a little different with them, you’ll love Pasta with Chicken and Cream.  This dish helps me get back to the way my family ate, long before I was a part of it, with meat as sort of a condiment instead of a main course.

Pasta with Chicken and Cream

Pasta with Chicken and Cream

Yield: Serves 4


  • 4-6 TBSP extra virgin olive oil
  • 1 TBSP dijon mustard
  • 1 tsp granulated garlic powder
  • 2 full chicken breasts (4 halves), sliced into strips
  • 1/2 lb wholewheat rigatoni*
  • Extra virgin olive oil and butter for skillet
  • 2 cloves garlic, chopped
  • 2 tomatoes, diced
  • 1 cup heavy cream
  • 1/2 tsp Italian Seasoning
  • Salt and pepper


  1. Mix oil with Dijon and garlic powder. Add chicken and marinate 1 hour. If you use fajita marinated chicken breasts, omit this step.
  2. Cook pasta according to package directions less at least 2 minutes. Reserve 1 cup cooking liquid.
  3. Heat oil and butter in a large skillet over medium-high heat. When hot, add chicken. When the chicken is almost done, add garlic.
  4. Then add tomatoes, cream, and seasoning. Let simmer for about 3 minutes.
  5. Turn heat to low, add pasta, and toss to coat. Let heat thoroughly.
  6. Use reserved pasta liquid if sauce is too thick.
  7. Note:*use any pasta you prefer

One Comment

  1. Brittany Hallman says:

    I made this dish for the family last night. It is AMAZING. Everyone had seconds, and then my hubby took it for lunch today! My daughter is having it for lunch as well. I do believe this will become a regular in our home. Thanks for a great new recipe.


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