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Homemade Creamy Dill Chicken Pasta Recipe photo

Creamy Dill Chicken Pasta Recipe

A simple, creamy chicken pasta with fresh dill and Parmesan that comes together quickly for a comforting weeknight meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • Large Pot
  • Large saucepan or skillet
  • Mixing Bowl
  • Whisk
  • Measuring Spoons
  • Measuring Cups
  • Colander

Ingredients
  

  • 6 oz dried linguine pasta
  • 1 clove garlic minced
  • 5 to 6 chicken tenderloins or 2 large chicken breast halves
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup all-purpose flour
  • 2 cups milk 2% used
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh dill chopped
  • 1/2 cup Parmesan cheese grated

Instructions
 

  • Cook the linguine in a large pot of salted boiling water according to package directions until al dente; drain and keep warm.
  • Cut the chicken tenderloins into about 2-inch pieces (or slice breast halves into bite-sized pieces).
  • In a small bowl, whisk together the salt, black pepper, and all-purpose flour.
  • Toss the chicken pieces in the flour mixture until evenly coated.
  • Heat oil in a large saucepan or skillet over medium heat. Working in batches if needed, cook the coated chicken until browned on all sides and cooked through; transfer to a plate and set aside.
  • Add a little more oil to the pan if it looks dry, then add the minced garlic and sauté about 30 seconds until fragrant.
  • In a mixing bowl, whisk together the milk and cornstarch until smooth.
  • Slowly pour some of the milk mixture into the hot pan while whisking constantly; allow the sauce to thicken slightly before adding more, repeating until all the milk mixture is incorporated and the sauce is thickened.
  • Return the cooked chicken to the pan, add the chopped dill and grated Parmesan, and stir to combine and coat the chicken in the sauce.
  • Cook for 2 to 3 minutes more to warm through and meld flavors.
  • Add the drained pasta to the sauce and toss until evenly coated.
  • Let the pasta rest for about 5 minutes, then serve.

Notes

  • Use 2% milk as suggested for a creamier sauce.
  • Work in batches when browning chicken to avoid crowding the pan.
  • Whisk the milk and cornstarch well to prevent lumps.
  • Letting the dish rest helps the sauce thicken slightly before serving.