Gluten-free Creamy Chicken Pasta is an easy side dish recipe that tastes just like the store-bought Chicken Pasta Sides packet!
Hi everyone, did you have a nice weekend? Ben was out of town so it was just me and the little guy. We met my Mom at the mall for lunch and shopping on Saturday, then I finally got that run in on Sunday – whee!
To be honest, I was this close to bailing. I was so full after recipe testing all afternoon but the Olympics that were on in the background motivated me to get off my butt. I figured if the cross country skiers in Sochi could ski, um, UPHILL for over an hour (seriously who was the deranged soul that first said, “Hey! Let’s see how fast we can ski the wrong way!”) I could make a 35 minute workout happen…so I did! It’s amazing how a 3 mile run can make you feel like such a productive member of society. Can’t wait for more (though it might be a couple of days – I’m so sore already!)
Well, today I’m this excited to share the recipe for Creamy Chicken Pasta with you. It’s a spinoff of my Creamy Garlic Shells, the homemade version of the popular pasta sides packets you’ll find at the grocery store. As much as I used to love me some garlic pasta packets – I absolutely INHALED the creamy chicken ones in college. Like, with a vengeance.
They were cheap, easy, and delicious, but full of some really funky ingredients. Well guess what? My homemade version is just as cheap, easy, and delicious, plus it’s funky ingredient-free!
Pasta and chopped veggies simmer in a luxurious sauce to make a creamy (yet cream-free!) side dish that’s perfect to pair with any weeknight meal. You will LOVE this easy side, plus I bet you already have every single ingredient on hand. Huzzah!
Start by breaking up 8oz gluten-free or regular fettuccine noodles. The pasta in the chicken pasta packets are wide like fettuccine, but short, so I mimicked the shape by snapping handfuls of the noodles in half, then the halves into thirds. If you don’t want to go to the trouble (it seriously took me under a minute though,) I’d at least break them into quarters.
Drop the pasta into a big pot of salted, boiling water then cook until it’s just under al dente, as the pasta will continue to cook a bit in the sauce at the end. Drain then set aside.
Meanwhile, melt 2 Tablespoons butter in a large skillet over medium heat then add 1 chopped small carrot (about 1/3 cup,) 1 chopped rib celery (about 1/3 cup too,) and 1 chopped small shallot. Season with salt and pepper then saute until tender, 5-7 minutes.
Next, sprinkle in 2 Tablespoons gluten-free or all-purpose flour then cook while whisking for 1 minute.
Now slowly stream in 1 cup each milk and chicken broth while whisking to avoid lumps. I’ve made this dish using both skim and 2% milk, so just use whatever you’ve got in the fridge!
Add 1/2 teaspoon dried parsley and more salt and pepper then turn the heat up to medium-high until bubbling.
Turn the heat back down to medium then cook until the sauce is thickened and bubbly, about 5 minutes, whisking occasionally.
Finally, add the drained pasta to the sauce then stir to combine and cook for a couple more minutes to let the noodles finish cooking. Note: the sauce will continue to thicken as it cools so make sure you don’t let it get too thick, otherwise it will turn pasty!
Serve the Creamy Chicken Pasta as a side dish with any dinner!
Chicken with Cherry-Wine Pan SauceCreamy Chicken Pasta (No Pasta Packet Required!)
Description
Gluten-free Creamy Chicken Pasta tastes just like the store-bought Chicken Pasta Sides packet - without the funky ingredients!
Ingredients
- 8oz gluten-free or regular fettuccine
- 2 Tablespoons butter
- 1 small carrot, minced (about 1/3 cup)
- 1 rib celery, minced (about 1/3 cup)
- 1 small shallot or 1/2 small onion, minced
- salt and pepper
- 2 Tablespoons gluten-free or all-purpose flour
- 1 cup chicken broth
- 1 cup milk (I've used skim and 2%)
- 1/2 teaspoon dried parsley
Directions
- Break fettuccine into sixths (I broke chunks of noodles in half then each half into thirds.) Cook pasta in a big pot of salted, boiling water until just under al dente - it will continue cooking in the sauce. Drain then set aside.
- Melt butter in a large skillet over medium heat then add carrot, celery, and shallot. Season with salt and pepper then saute until tender, 5-7 minutes. Sprinkle in flour then whisk and cook for 1 minute. Slowly pour in chicken broth and milk while whisking constantly to avoid lumps. Turn heat up to medium-high until bubbling then turn heat back down to medium, add parsley and more salt and pepper then cook, stirring occasionally, until thickened and bubbly, 5 minutes.
- Add pasta to the sauce then stir to combine and cook for 2 more minutes. Remove from heat. Sauce will continue to thicken as it cools.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
You will go back for forkful after forkful of this yummy, satisfying side. It’s almost like a quick version of chicken and noodles. Well, I guess that’s exactly what it is! ;) Enjoy, guys!
I love a good creamy pasta…especially one with no funky ingredients! I like to be able to pronounce all the ingredients in the food that I eat, thanks for this super easy recipe! :)
YES please! I’ve been looking for a creamy pasta recipe. Perfecto!
I’m so excited for this recipe! I loved these back in the day too. I’m going to test this out at lunch today.
I made these for lunch today and all I can say is YUM! Keep the great recipes coming IGE!
This made my day. I have been looking for someone to do this forever. And creamy chicken is my fav. Knorr packet!
I love that you remade this! Those pasta packets are so good, but so gross at the same time.
I love these homemade versions of the processed food we all rely on sometimes (and love). I’d love to see you tackle a “Rice-a-roni” rice recipe next! That’s a processed food my family can’t seem to get away from.
oh wow, didn’t realize how to make creamy sauce- that looks amazing and not too difficult for someone like me! lol thanks for sharing! I wonder, could you use 1% or skim milk? love your blog!
Yep! She said in the post she has used skim before, she said you could use whatever you have on hand :)
I don’t think I’ve ever had the store-bought version of this, but I’d love to try the homemade version!
Love this! I consumed an obscene amount of those noodles packets and steamed California mix veggies while in college. I mean come on Hy-Vee constantly had them on sale for less than $1 who could resist?!
I can’t wait to give this real version a try!
I must try this ASAP. I love those noodle packets. Can’t wait to try your homemade version. I know it will be so much better.
Great job getting back on running! That can be really tough to do and a little scary. Very inspiring – I’m going to hop back on the treadmill today!
Oh my goodness…my husband will be so happy! My husband (and yeah, me too)loves these, but we never buy them because they aren’t very healthy. Happy to have an alternative!
First off, thank you for all your cooking experiments, it helps my meal planning :) I think this is something my husband would eat. Would you tell me how you cooked the chicken? I get so weirded out cooking mine that at times I can overcook it. Yours looks perfectly cooked!
First I pounded the chicken out to an even thickness (placed it on a cutting board then put a piece of plastic wrap on top and used a rolling pin,) then I misted it with extra virgin olive oil and seasoned with salt and pepper on both sides. Next I cooked it in a skillet pre-heated over medium-high heat(about 6/10 on the heat scale) for 3-4 minutes a side. Let rest for 4-5 mins then slice! :)
[…] at Iowa Girl Eats has really outdone herself this time. She’s created a version of that delicious classic […]
Ahhh! This is awesome, I love those little packets – but stopped eating them because of all the weird stuff. And, I have everything (minus the shallot) in my pantry so this would be an awesome, easy, mid-week meal side :)
Thank you!
I too am on the lookout for rice side recipes – my 8 yr old just this weekend requested one that I can’t even find anymore – Green Giant frozen box of rice with some mushrooms and peas – I need to figure out what to do for the sauce/seasonings.
And another question since I don’t usually comment – why do you use shallots instead of onions?
Oh – and way to go on the run!
Good question! Onions hurt Ben’s stomach, but we tend to like the more mild taste of shallots better anyway. That being said I still love onions – they can be used interchangeably with shallots in pretty much any recipe!
always love your recipes, but couldnt help notice that awesome looking whisk you have! where did you get that? totally cute and modern! lol.
IKEA! LOVE it – totally gets into all the nooks and crannies. :)
I hadn’t run in a a little over a week, and went this morning before work and ohhh do my legs feel like jelly! I used to LOVE those inexpensive saucy, pasta packs, but definitely they aren’t the healthiest. Can’t wait to make this, instead!
I love your recipes and am currently working my way through several I want to try. On this recipe I notice it uses one cup of broth. What do you do with your leftover broth. Do you freeze it or make another recipe to use the partially used? Can’t wait to try this one.
Yes, you can absolutely freeze broth! You can either pour it into a freezer bag then freeze flat, or freeze in ice cube trays, mason jars, etc. I just thaw overnight in the refrigerator before I want to use it!
Looks yummy..and if you want a workout try hot yoga!! It’s a killer
omg. this looks delicious! I have to try this out!
Love this recipe!! I use the pasta sides for my family because they are quick but this “cleaned up” recipe is what I will do from now on and you are right…I have all ingredients on hand. Thanks!
Thank you so much for this recipe. I LOVE KNORR sides but haven’t bought them for years because they are so bad for you. Making this ASAP. This is probably as good as your Cheesy broccoli orzo recipe which is a regular side dish in our home!
Uh oh, this could be dangerous! This is by far my number one guilty pleasure food that I’ve carried over from college as well. Can’t wait to try it!
What is that black spirally thing that is in the dishe while you add flour and milk?
It’s a whisk!
Kristen, this was sooooo good! I’ve never actually had the Knorr one, but this was awesome! It was totally comfort food and I kept snitching tastes out of the pan :)
Thanks for another winner!
I agree with Deanna! A healthier version of Spanish rice and\or red beans and rice!
PS you seriously need to include a picture of Lincoln with every post! He’s a punkin!
PSS addicted to IGE!!!
This looks easy and deelish! I posted on my Facebook page, maybe more will sign up for your emails.
This looks absolutely delish. Love the idea of funky-ingredient-free creamy pasta. And I can’t help but mention that your chicken is browned so perfectly!
Made this for dinner tonight! It was delicious, especially with a little parmesan sprinkled on top!
I love that you have been remaking better versions of those knorr packs. I also used to eat the heck out of them back in the day..oh how I (sort of) miss when calories and processed junk wasn’t a second thought. Sometimes I’m tempted to grab them as an easy side when making dinner for my shift (fire dept), but my conscience doesn’t let me do it and I stick them with something like a second veggie hahaha. Anyhow, I might try this recipe out on them sometime soon!
Made this last night, it was excellent! Thank you! So easy to make.
This dish, along with all your others, looks absolutely yummy. I’ve a semi-dumb question. Your pictures of the chicken ALWAYS look so delish. Do you bake then broil them or just broil them? I don’t think you could get them looking like that (browned so perfectly) from pan frying.
Thanks.
Not dumb at all! I cooked them on a skillet on the stove – here’s how: First I pounded the chicken out to an even thickness (placed it on a cutting board then put a piece of plastic wrap on top and used a rolling pin,) then I misted it with extra virgin olive oil and seasoned with salt and pepper on both sides. Next I cooked it in a skillet pre-heated over medium-high heat(about 6/10 on the heat scale) for 3-4 minutes a side. Let rest for 4-5 mins then slice!
Well, you just KNOW what I’m going to be making tomorrow night! Thank you so much. Both chicken & pasta look easy enough to make so I think I’ll be good to go.
Look forward to more of your recipes.
Thanks again.
Dolores
Thanks for a yummy looking dish. looking forward to making it! What type/brand of skillet do you use when cooking. I have stainless cookware and everything sticks and burns in my skillet.
I have these Calphalon Pans that I am OBSESSED with. Absolutely nothing sticks to them!
That looks amazing! As soon as I’m cleared of gestational diabetes (Baby Girl due in April!), I’m soooo making this! Thanks for a fun and funk-free recipe!
So I was searching for a recipe on your site and accidentally submitted on your Subscribe to Daily Posts by Email “italian beef”. Sorry.. didn’t want to think you’ve been pranked :)
Looks sssooo good!
I was so excited to see a shout out to your website in the new Fitness magazine! :)You seriously have a hidden gem here! Love your recipes, and I look forward to Friday Favorites too!
Holy yum!
This is great! I added roasted chopped chicken and thawed frozen peas and Voila! Dinner! Please tackle a cream of spinach soup w/o the funky ingredients next!
This looks so good and sounds pretty easy to prepare. I’m definitely going to try this soon!
I was hoping you would have the chicken recipe that is pictured. I’ve been making these noodles for 3 days now since you posted it on twitter (It’s me Cougartrainee) but now I’m out of milk. Of course. LOL! Oh well off to the store before the snow/rain mix
I finally made it. Double the recipe because my 2 sons could eat up one alone. Well mini-me loved it (except she said not so much veggies). So next time, I’ll make it with one recipe of veggies instead. She did say next time add shrimp. Yes!!! I’ve been having so many arguments with her and eating less processed foods. Hey if I can get her to be ok with shrimp alfredo without the jar, then that works for me!
Pasta packets were my ultimate go-to meals when I was in university too! I’d stock up when they’d go on sale and they were the best “cafeteria food is gross today, gonna make something in my rice cooker” meal. I’ve enjoyed all of the “pasta packet without the funky ingredients” recipes you’ve posted here.
Just made this recipe tonight and it was great! Added spinach and leftover chicken and it was soooo yum! Thanks :)
Dylan LOVES this recipe – made it last night and he requested it again tonight. Super easy and delicious!
I am so gonna make this as soon as my chicken breasts are defrosted! It looks a lot like Chicken Pot Pie or Chicken Noodle Soup…so yummy! Can’t wait to try it! Good job on the run! :)
please rename this to Heavenly pasta. so delicious. shredded chix and penne pasta was lipsmackin’. also swear by cheesy orzo side dish from way back. IGE you are genius in the kitch. thanks!
Does this recipe do well with other pastas? Penne?
Sure!
I recently made this dish and it was delicious. I’m gluten-free and substituted the flour with tapioca flour by creating a slurry (equal parts flour and milk) and slowly adding it to the veggies. It worked out perfectly and even held up well when reheated! Thank you!
If I were to use gluten-free rice noodles, do I still cook the same way? Cook noodles according to box directions and add and cook according to yours?
Hmmm, it’s tough for me to say because I don’t know the brand of noodles you’re using. I’d probably cook the sauce and noodles all the way separately, then combine right before serving!
Thai Kitchen Stir Fry Rice Noodles. They were in the gluten-free aisle so I grabbed them. They look just like fettuccine. But I would just break them in half. :)
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