Creamy Chicken and Pasta

I have been trying to creep toward cooking with more “whole” or “real” foods. It’s a difficult journey, as any of you who’ve tried it know all too well.

I baked a beautiful batch of whole wheat muffins, and no one would eat them. NO ONE.

I tried to get rid of the margarine, and my sweet husband fussed because he missed it.

And don’t even get me started on the snack cake and sweet tea situations.

So I’ve decided that I’m going to do my best, take small steps, and make sure that whatever I serve up is delicious. If they love what they are eating, they won’t care what’s in it!

That leads me (finally) to my newest recipe. I had been reading on blogs like Heavenly Homemakers about using heavy cream to make…wait for it…CREAM sauces! I know it’s a novel concept, but just stay with me. 😉

I was getting ready to cook supper, and all I could think of was caramelized onions. It was a chicken night, so I knew I’d need to work that in too. Hmmm…and pasta. We’d had rice and potatoes most recently, so pasta it was. Unfortunately, that was all I had in the way of inspiration. I didn’t want a tomato sauce, and I hadn’t done any meal planning.

I just started cooking the onions to see where it would lead.

This is what it turned into…


Creamy Chicken and Pasta


  • 8oz pasta (I used penne)–cook and drain
  • 1 large onion, halved and sliced
  • 1lb chicken tenders, defrosted if frozen
  • 1 small bell pepper (picked from my garden!!), chopped
  • 1/4-1/2t dried basil and rosemary
  • salt to taste
  • 3/4-1c heavy cream
  • butter for cooking onion and chicken–maybe 1-2T?

Cook the onion in 1T butter on medium to medium-high heat until beginning to soften and brown. Add chicken (and a little more butter if needed for moisture) and cook until lightly brown on both sides. Toss in bell pepper pieces, herbs and salt, cover and let cook for about 5-10 minutes tossing and/or stirring as needed until chicken is cooked through. Add about 1/2c water about half way through to help keep from sticking and to begin creating a sauce.

Break up chicken into smaller pieces, lower heat, pour in cream and stir. Add cooked pasta and toss to cover with sauce.


(You can also top it with Parmesan cheese, but we didn’t make it that long. The flavors are so deep and rich that we all gobbled it down before we had the chance to add anything else to it!)




3 thoughts on “Creamy Chicken and Pasta

  1. That’s great though! Remember that thing I posted about not using anything with more than 5 ingredients? Every thing you have in this recipe is 1 INGREDIENT. I think eating whole means cutting processed food. You can still use ingredients that are full of goodness (and calories) but take away that glycologinizated-sucrofructochinated-mononucliosinated (lol made up words) stuff, and the fam is better off. The snack cakes – that’s a different story. 🙂
    Then later, you can work on cutting calories. One thing at a time.


    • Wait, the pasta might have more ingredients. We need to get a pasta maker and make pasta together.

      • Just checked…annnnnnd…I could bluff and say that the pasta I used only had one ingredient, but that wouldn’t be entirely true. I tried to sneak in veggies by using the TriColor Garden Penne, which has several ingredients that I hadn’t noticed before (doh!!). Usually though, I use the whole wheat “Healthy Harvest” kind. I was almost positive it only had one ingredient…and I was right!

        Durum Whole Wheat Flour! That’s it!

        Sooo…if I go back to eating veggies the normal way (“take a bite…you don’t know you don’t like it till you try it…no really, a bite big enough to taste…”) then it works with the 5 ingredient plan.

        My own take on it is that no “processed” (store bought) food can have more than 5 ingredients…and all must be things I’d use in cooking. I have lots of recipes that use more than 5 ingredients that are really healthy and yummy, so this makes it more doable for me. 🙂

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