Creamy Stovetop Chicken Pasta

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30 min


4 to 6 servings

Creamy Stovetop Chicken Pasta

Photo: Jodi Pudge

Here's an easy weeknight pasta. It's creamy, delicious and comes together in just 30 minutes. If you like, used diced leftover ham instead of chicken.


  • ½ pkg spaghettini or linguine
  • 1 1/2 cups milk
  • 1 tbsp all-purpose flour
  • 1 tbsp Dijon mustard
  • 1 clove garlic , minced
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano leaves
  • 1/2 tsp salt
  • 1 tbsp olive oil
  • 1 pint cherry or grape tomato
  • 3 cups diced cooked chicken
  • 1 1/2 cups frozen peas
  • 3 green onions , thinly sliced (optional)
  • grated Parmesan


  • Bring a large pot of salted water to a boil. Break pasta in half and add pasta to boiling water. Cook according to package directions. Drain.
  • Meanwhile, in a bowl, whisk milk with flour, Dijon, garlic and seasonings. Heat oil in a large frying pan over medium. Add tomatoes (be careful, they may splatter). Stir just until they begin to split, 2-3 minutes. Add chicken and stir. Gradually pour in milk mixture, whisking until it comes to a boil. Simmer 2 minutes. Stir in peas and cook for 2 minutes or until hot.
  • Add pasta and green onions, stirring to combine. (It’s easy to mix using two forks.) Let kids sprinkle with Parmesan at the table.

Nutrition (per serving)

  • Calories
  • 381,
  • Protein
  • 30 g,
  • Carbohydrates
  • 42 g,
  • Fat
  • 10 g,
  • Fibre
  • 4 g,

Originally published in the January 2011 issue. Photo by Jodi Pudge.