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Close up vie of a bite of pasta, chicken and broccoli on a fork

Creamy Chicken Pasta Skillet

This Alfredo style creamy chicken pasta skillet makes a quick and easy lunch or a light dinner. Full of nutrition with cooked chicken, crisp veggies and pasta in a creamy, cheesy sauce.
5 from 4 votes
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 Servings
Calories: 674kcal
Author: Pat Nyswonger

Ingredients

Cook the Pasta

  • 8 ounces pasta any shape, cooked according to manufacturers’ instructions
  • 1 tablespoon olive oil

For the Sauce:

  • 1 stick of butter 4 ounces
  • 1/2 teaspoon minced garlic
  • 1/2 cup white wine
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 4 ounces cream cheese softened and cut into cubes
  • 1/2 teaspoon garlic powder
  • 16 ounces rotisserie chicken cut into bite size pieces

For the Vegetables:

  • 2 cups fresh broccoli florets steamed
  • 1/2 red bell pepper thinly sliced and steamed
  • Salt and pepper to taste
  • 1/2 cup grated Parmesan cheese

Instructions

  • Cook the pasta according to the package directions, drain and return to the cooking pot.  Toss with the olive oil to prevent sticking, cover the pan and reserve.
  • Melt the butter in a large skillet then add the garlic and cook for 30 seconds.  Pour in the wine, milk and cream.  Stir in the cream cheese and garlic powder, stirring until the cheese has melted and the sauce is smooth and creamy. 
  • Reduce the heat to low and simmer, uncovered, for 8 to 10 minutes or until thickened slightly, stirring frequently. 
  • While the sauce is simmering, steam the broccoli and red pepper in a covered saucepan for 2 minutes, do not over cook.  They should be bright-colored and crisp.
  • When the sauce has thickened, stir in the Parmesan cheese.  Taste the sauce and add salt/pepper as needed.   Stir in the cooked chicken and simmer 1 or 2 minutes until the chicken has reheated. 
  • Add the cooked pasta, broccoli and red pepper, tossing to combine.  Serve immediately.

Notes

    • Chicken breasts or thighs can be substituted for rotisserie chicken. I like to keep a supply of cooked chicken breasts in the refrigerator for quick lunches or full-meal salads.  
    • Leftover baked chicken is also a good choice for this pasta skillet
    • Chicken broth can be used in place of wine
    • Frozen broccoli can be used if fresh is not available.  Thaw throughly, then steam lightly.
    • Do not over cook the vegetables, the crisper and brighter in color the better they retain their nutrition.

    Nutrition

    Serving: 1 | Calories: 674kcal | Carbohydrates: 32g | Protein: 14g | Fat: 53g | Saturated Fat: 31g | Polyunsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 641mg | Fiber: 4g | Sugar: 7g