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Instructions. Bring a large pot of water to a boil and add 1 Tbsp salt. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water then drain, cover, and keep warm. Beat the chicken breasts so that they are even in thickness and season all over with 1½ Tbsp cajun seasoning.

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Turn down heat to medium high. In the same skillet, add remaining butter and garlic. Cook garlic for 30 seconds until golden, then add wine. Simmer rapidly, stirring to scrape the brown bits off the bottom of the pan. Once mostly evaporated, add chicken broth, cream, parmesan and sun dried tomato. Simmer on medium for 3 - 5 minutes, stirring.

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This all-in-one dinner, which starts with smart shortcuts like pre-cooked chicken sausage and marinated artichoke hearts, is ready in 15 minutes. Go to Recipe. 12 / 31. Chicken & Tomato No-Boil Pasta Bake. Five minutes of prep is all you need before sliding this comforting casserole into the oven.

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15 Chicken Pasta Dinners Ready in 30 Minutes. When you've got to get dinner on the table in a hurry, these are the super-quick, satisfying dinners that'll save you again and again. Each one is a solid base recipe you can customize with substitutions to suit your taste. And of course, you can feel free to swap in almost any pasta in your pantry.

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Baked Mac 'n' Cheese with Chicken Meatballs. Sun-Dried Tomato Chicken Pasta. 48 Ratings. Chicken Scampi. 2 Ratings. Creamy Chicken and Sundried Tomato Pasta. 2 Ratings. Chicken Cavatappi with Chef John's Almond-Arugula Pesto. Creamy Chicken and Mushroom Stroganoff.

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Take cooked chicken out of the pan and set aside. In the same pan add 1 tbsp oil and cook the onion until lightly browned, about 2-3 minutes. Add the sliced mushrooms and cook until tender, about 2 minutes. Add white wine to the pan and let simmer until reduced by half. Add chicken stock and cream.

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While the pasta is cooking, add the olive oil to a large non-stick skillet and heat over medium-high. Add the chicken and cook, tossing occasionally, until golden brown on the outside and cooked through, about 7 to 8 minutes. Drain the pasta. When the pasta is ready, reserve about 1 cup of the cooking water and drain.

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Chicken & Mushroom White Lasagna. Few things are more pleasing than a melty, cheesy square of lasagna. This creamy white lasagna, made extra luxurious from a cheesy béchamel -type sauce called.

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Season chicken thighs with dried basil, salt and pepper. Heat 2 teaspoons of oil in a large saucepan or pot over medium-high heat. Add the chicken thighs and sear on both sides until golden brown, cooked through and no longer pink. Remove and set aside. Add the remaining oil to the pot.

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You can have this creamy and comforting pasta with chicken on the table in just 30 minutes and best of all, it all cooks in one pot ― you won't even need to boil water first! It's packed with.

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Caprese Chicken Pasta. This delicious dinner has all the ingredients of a classic caprese salad—including tomatoes, mozzarella, and basil—plus, the hearty addition of chicken and pasta. It's a real winner! Get Ree's Caprese Chicken Pasta recipe. Ralph Smith.

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The Spruce. Cook chicken breasts in a grill pan or on an outdoor grill and serve it with this flavorful Cajun cream sauce and pasta. Use Cajun seasoning or a blackened seasoning blend to flavor the chicken or use a homemade spice blend . Continue to 13 of 28 below. 13 of 28.

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Prepare the chicken. While the pasta cooks, pat dry 1 pound boneless skinless chicken breasts and slice them into strips or cubes. Season with kosher salt and black pepper to taste, and 2 teaspoons dried oregano. Cook the chicken. Heat 2 tablespoons of extra virgin olive oil in a large pan and add the chicken.

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Chicken Alfredo With Fettuccine. Cutting chicken breasts into strips makes this dish come together faster: Simply sautée the protein in butter, then add garlic-infused cream and loads of Parmesan. Serve over fettuccine and you've recreated this classic dish at home—and in record time. View Recipe. 03 of 20.

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Add garlic and sauté for 15 seconds. Add wine and let it simmer rapidly for 1 minute, stirring to dissolve brown bits on bottom of skillet into the wine, until mostly evaporated. Add tomato, water, olives, artichoke, red pepper flakes, salt and pepper. Stir, simmer on medium for 5 minutes. Stir shredded chicken into sauce.

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Sear in olive oil and set aside. Deglaze the skillet with white wine and reduce by half. Add butter and garlic. Add flour and stir continuously. Add half and half, chicken broth, and seasonings in small splashes. Bring to a gentle bubble, then reduce to a simmer. Cover partially while you boil the pasta to al dente.