Creamy Chicken With Bow Tie Pasta Recipes
CHICKEN AND BOW TIE PASTA
Easy and delicious chicken and bow-tie pasta with a white cream sauce.
Provided by Cooking Mama
Categories Main Dish Recipes Pasta Chicken
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Place chicken in a saucepan, and add water to cover. Boil 20 minutes. Allow to cool, then pull meat into shreds.
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
- In a large skillet over medium-high heat, combine chicken broth, red pepper, garlic, broccoli, salt and pepper. Cover, and simmer for 8 to 10 minutes, until broccoli is crisp-tender. Stir in cream cheese until smooth. Mix in chicken and pasta until evenly coated. Garnish with Parmesan cheese.
Nutrition Facts : Calories 894.1 calories, Carbohydrate 76.3 g, Cholesterol 183.7 mg, Fat 41.6 g, Fiber 5.4 g, Protein 47 g, SaturatedFat 27 g, Sodium 1721.9 mg, Sugar 13.1 g
CREAMY CHICKEN & BROCCOLI BOWTIES
Steps:
- In a large pot of salted boiling water, cook bowties according to package directions until al dente. During the last 2 minutes of cooking, add broccoli and cook until bright green. Drain and return to pot.
- Meanwhile, in a large skillet over medium-high heat, heat oil. Add chicken breasts and season with salt and pepper. Cook until golden, 8 minutes per side. Transfer to a plate to let rest, then thinly slice.
- Add milk, Parmesan, cream cheese, and garlic to skillet and let melt and thicken, stirring occasionally. Season with salt and pepper.
- Add cooked bowties and broccoli and chicken to skillet and toss until completely combined.
- Garnish with crushed red pepper flakes and serve.
CHICKEN PESTO PASTA
Chicken Pesto Pasta, a creamy chicken and pasta recipe with bow-tie pasta and succulent chicken cooked in lightened-up yet creamy Basil Pesto Sauce. Only 15 minutes of prep makes this recipe perfect for quick dinner. Plus pasta is tasty, lite, and flavorful. I bet more flavorful than Pesto Pasta from your favorite Italian restaurant. Give it a try! My version of Chicken Pesto Pasta is special. Sauce is creamy yet lite with delicious flavor Pesto. Just three things make all the difference: I use Homemade Basil Pesto. (Don't worry if you can't. Also sharing few of my trusted store-bought Basil Pesto brands.)To lighten-up the pasta sauce, I replace heavy cream with half-and-half. (half the cream and half the milk).I give sauce more depth of flavor with herbs and by cooking chicken in same pan before making sauce. Flavor of cooking chicken and seasonings makes sauce bold and delicious.The resulting Pesto Pasta is creamy, indulgent, and has knock-out pesto flavor. So delicious!I highly recommend trying this recipe. Needs only 15 minutes of prep. Once you have the Basil Pesto, rest of recipe comes together in minutes. Simply cook fresh bowtie pasta. While pasta cooks, cook chicken and sauce in one pan. Mix the two with some parmesan cheese. Wallah! Dinner is ready to devour!So, let's make some Chicken Pesto Pasta tonight!PESTO CHICKEN PASTABasil Pesto (also know as Green Pesto) and cream sauce is the heart of this Creamy Pesto Chicken Pasta. In-fact, the fragrance of fresh Pesto was my inspiration behind creating this chicken dinner. Making Pesto Pasta Sauce is easy and super quick. You need only 6 ingredients. Fresh Basil PestoGarlicParmesan CheeseHeavy Cream or Cream Half and Half.Lemon juiceChicken Stock - I skip chicken stock when making Chicken Pesto Pasta because I saute chicken with seasonings in the pan first, then make sauce in same pan. The flavorful bits of chicken stuck on pan give delicious depth of flavor to the sauce without chicken stock. If you are making only Pesto Sauce, I recommend using the Chicken Stock.Tip: You can even make pesto sauce ahead of time and refrigerate. When ready to eat, cook pasta, saute chicken, add sauce and pasta. That's it. Ready to serve.Besides Pesto Sauce, two quintessential ingredients of Chicken Pesto Pasta are: Veggies and Chicken.VEGGIES:We often eat chicken pesto pasta with tomatoes and broccoli. When I'm out of broccoli, I love adding zucchini, summer squash and green peas for substantial serving of veggies in the pasta. In my humble opinion, all of these veggies - tomatoes, zucchini, and broccoli benefit from the fragrant and creamy pesto sauce. I cook veggies al-dente. With sauce, these tastes crunchy and so good! Even picky eaters love'em. Trust me, I know because I have a picky eater at home who devoured whole bowl of pasta - zucchini tomato included. So, you can use any of these veggies in Pesto Pasta:Tomatoes Or Cherry Tomatoes.BroccoliMushroomsZucchiniSummer SquashGreen PeasBell PeppersArtichokesCHICKEN:Chicken for Pesto Pasta can be cooked various ways. I like to cook small diced chicken thighs in saute pan and then build sauce in same pan to add flavor in Pesto Sauce without Chicken Stock. You can also use Rotisserie Chicken to save some time. I only recommend to heat the chicken in sauce to make sauce more flavorful or use 1/4 cup of chicken stock. You can make Chicken Pesto Pasta with Grilled Chicken. For grilled chicken pesto pasta, season chicken with oil, lemon and seasonings (salt plus herbs/spice-blend of your choice). While chicken marinates, heat a grilling pan or an outdoor grill. Grill chicken on hot grill until grill marks appear. Let cook both sides until internal temperature of chicken registers 165 degrees Fahrenheit. While chicken grills, cook pasta and make pesto sauce as suggested in the recipe card. I recommend to add 1/4 cup chicken stock in the sauce for more flavor. Once chicken is ready. Let it rest for 5 minutes before slicing. Serve sliced grilled chicken with Pesto Pasta.Tip: You can also serve Pesto Pasta with lean protein such as shrimp, white-meat chicken or tofu. Cook any of these proteins in pan with salt and pepper before cooking sauce. You can also grill protein like I described above. PASTA:Honestly, options are endless. Whether you like penne, farfalle, spaghetti, or tagliatelle. All these pasta shapes work with cream basil pesto sauce. Sauce coats the pasta very nicely. When I make pasta, I follow a simple tip that I learned from Chef Giada of Food Network. Add pasta to sauce, don't mix, first add the grated parmesan (or cheese of choice) on the hot cooked pasta. This way, cheese sticks to the cooked pasta, then this combination holds sauce very nicely. You will never eat bland pasta. I bet.Tip: Try Zucchini Pasta (zucchini noodles) instead of wheat pasta for a low-carb Pesto Pasta dinner.If you don't have chicken/shrimp, this Pesto Pasta also works perfect vegetarian. (hint hint)Try something different for dinner tonight. I have made Chicken Pesto Pasta easy to prepare at home, as a complete meal - Pasta with fragrant Pesto Sauce, chicken, tomatoes and zucchini. Drop a message and share with me your favorite Chicken and Pasta Dinner?Stay safe and take precautions to beat the COVID-19 virus out of this world.
Provided by Savita
Categories Pasta Main Course
Time 25m
Number Of Ingredients 14
Steps:
- Bring pot of water to rolling boil. Season with salt. Add pasta and cook boiling until pasta is al-dente (about 10-12 minutes) For best results, check pasta package for al-dente cooking time.
- Heat oil in a large heavy bottom skillet to medium-high heat. Add garlic and chili flakes. Cook stirring often for 20-30 seconds or until garlic is fragrant. Don't let garlic burn. Add diced chicken. Sprinkle generous pinch of salt on chicken before stirring. Stir cook chicken for 2-3 minutes or until chicken is no longer pink and develops some color. Transfer chicken to a plate.
- In, now empty, same pan on medium heat, add basil pesto. You don't need more oil since pesto has oil in it. Cook pesto for 30 seconds to 1 minute or until it is fragrant. Add cream half and half, water (or stock if using). Bring to boil then lower heat to medium. Mix in half of the parmesan cheese. Add chicken back into the sauce with cherry tomatoes and zucchini. Cook for 3-5 minutes or until Pesto Sauce thickens and chicken is fully cooked. Once sauce thickens, mix in lemon juice and salt. Taste and adjust salt and black pepper.
- Add cooked and drained pasta to chicken with pesto. Sprinkle remaining parmesan cheese on the top of pasta. Now, coat the pasta in the sauce. Add 2-3 tbsp of the chopped fresh herb of your choice. Serve Chicken Pesto Pasta while still hot. Enjoy.
CREAMY PESTO CHICKEN AND BOW TIES
Use Campbell's® Condensed Cream of Chicken Soup, chicken breast, and bow tie pasta to make an easy one-dish meal with a creamy pesto sauce.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Cook pasta according to package directions. Drain.
- Meanwhile, heat butter in skillet. Add chicken and cook until browned, stirring often.
- Add soup, pesto sauce and milk. Bring to a boil. Cook over low heat 5 minutes or until done. Stir in drained pasta and heat through.
Nutrition Facts : Calories 520.7 calories, Carbohydrate 30 g, Cholesterol 98.4 mg, Fat 28.8 g, Fiber 3.1 g, Protein 35.8 g, SaturatedFat 10.3 g, Sodium 883.7 mg, Sugar 3 g
CREAMY BOW TIE PASTA
Add a little zip to your meal with this saucy pasta dish. It's an excellent accompaniment with almost any meat or seafood. -Kathy Kittell, Lenexa, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. Meanwhile, in a small saucepan, melt butter. Stir in the oil, flour, garlic and seasonings until blended. Gradually add the milk, broth and water. Bring to a boil; cook and stir until slightly thickened, about 2 minutes., Remove from the heat; stir in cheese and sour cream. Drain pasta; toss with sauce.
Nutrition Facts : Calories 196 calories, Fat 12g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 252mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
CREAMY BOW TIES AND CHICKEN
Barbara Lopshire of Holland, Michigan copied the Creamy Bow Ties and Chicken from a similar dish at a nearby Italian restaurant, but her version has "all the flavor but less fat and it's cheaper!"
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- Rub pepper and cayenne over chicken. Broil 4-6 in. from the heat for 4-5 minutes on each side or until juices run clear. Set aside and keep warm. , In a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 teaspoons drippings. In the drippings, saute mushrooms, onion and garlic. Remove from the heat; set aside., Cook pasta according to package directions. Meanwhile, in a saucepan, melt butter over medium heat; stir in flour until smooth. Gradually add cream and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add 1/2 cup Asiago cheese and cream cheese; stir until cheese is melted. , Cut chicken into strips. Drain pasta. Toss chicken, pasta, bacon and mushroom mixture with cream sauce. Top with tomato and remaining Asiago cheese.
Nutrition Facts :
BOW TIE PASTA WITH MUSHROOM CREAM SAUCE AND CHICKEN
This Mushroom Cream Sauce is a flavorful, creamy sauce with white wine, tender sauteed chicken, and wilted spinach tossed in bow tie pasta spiced up with a little cayenne pepper.
Provided by Lisa Brown
Categories Dinner Entree Main Course
Time 45m
Number Of Ingredients 13
Steps:
- In a large pot, boil dried bowtie pasta according to package directions. This can be done while the other ingredients are being worked on.
- Place chicken breasts between two pieces of plastic wrap. Hammer flat with the flat side of meat tenderizer until chicken is one uniformed thickness, about 1/2 inch. Sprinkle with a little salt and pepper.
- Heat oil in large saute pan over medium heat. I used a large enamel cast iron. Cook chicken for about 5-6 minutes per side, or until chicken is done all the way through. Remove from pan, cover, and set aside.
- In the same pan, melt butter. Saute sliced garlic for about 2 minutes.
- Add white wine and deglaze the pan. Let simmer for a few moments while you scrape up any bits stuck to the pan and mix the contents.
- Add sliced mushrooms. Reduce heat and let simmer in the sauce for about 8 minutes or until the wine reduces down by at least half. Add heavy cream and cayenne pepper. Bring to low boil, stirring frequently with a whisk. Simmer for about 5 minutes, or until sauce is thickened. Mix in parmesan. Add chopped spinach and continue cooking for about 5 minutes, or until spinach is wilted.
- Monitor sauce by tasting frequently. Add salt, pepper, and cayenne as your tastes prefer.
- Chop chicken into little strips about 1 inch long, 1/2 in wide, or whatever size you prefer.
- Toss cooked bowtie pasta into sauce. Coat well. Add chicken.
- Top with red pepper flakes if preferred. Serve with a side of garlic bread and enjoy!
Nutrition Facts : Calories 1140 kcal, Carbohydrate 95 g, Protein 49 g, Fat 60 g, SaturatedFat 32 g, Cholesterol 245 mg, Sodium 407 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
CREAMY BOW-TIE PASTA WITH CHICKEN AND BROCCOLI
Make and share this Creamy Bow-Tie Pasta With Chicken and Broccoli recipe from Food.com.
Provided by hmpeters_88
Categories < 30 Mins
Time 25m
Yield 6 1 1/2 cup, 6 serving(s)
Number Of Ingredients 8
Steps:
- -Cook pasta as directed on package, adding broccoli to the cooking water for the last 3 minutes of the pasta cooking time. Meanwhile, heat dressing in large nonstick skillet on medium heat. Add chicken and garlic; cook 5 minute Turn chicken over; continue cooking 4 to 5 minutes or until chicken is cooked through.
- -Drain pasta mixture in colander; return to pan and set aside. Add pasta sauce and cream cheese to chicken in skillet; cook on medium-low heat 2 to 3 minutes or until cream cheese is completely melted, mixture is well blended and chicken is coated with sauce, stirring occasionally. Remove chicken from skillet and keep warm. Add sauce mixture to pasta mixture; mix well. Transfer to 6 serving bowls.
- -Cut chicken crosswise into thick slices; fan out chicken over pasta mixture in each bowl. Sprinkle evenly with parmesan cheese.
Nutrition Facts : Calories 301.4, Fat 10.3, SaturatedFat 5.5, Cholesterol 108.9, Sodium 213.3, Carbohydrate 17, Fiber 0.7, Sugar 0.4, Protein 34.4
CREAMY CHICKEN WITH BOW TIE PASTA
Make and share this Creamy Chicken With Bow Tie Pasta recipe from Food.com.
Provided by lilkittykt
Categories Chicken
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions; drain.
- meanwhile, cook chicken in hot oil in large skillet over medium-high heat 2-3 minutes or until no longer pink.
- Stir in tomato sauce, peas and undrained tomatoes.
- Bring to a boil; reduce heat.
- Simmer, uncovered, 5-10 minutes or until thickened.
- Slowly stir in cream.
- Serve over hot pasta.
- Sprinkle with finely shredded parmesan cheese if desired.
Nutrition Facts : Calories 326.1, Fat 8.5, SaturatedFat 3.2, Cholesterol 70.4, Sodium 584.1, Carbohydrate 40.8, Fiber 6.7, Sugar 10.3, Protein 22.8
CREAMY BOW-TIE PASTA WITH CHICKEN AND BROCCOLI
Savor the spaghetti sauce with Neufchatel cheese, tossed with bow-tie pasta and served with chicken breasts simmered in a robust dressing.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 6 servings, about 1-1/2 cups each.
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package, adding broccoli to the cooking water for the last 3 min. of the pasta cooking time. Meanwhile, heat dressing in large nonstick skillet on medium heat. Add chicken and garlic; cook 5 min. Turn chicken over; continue cooking 4 to 5 min. or until chicken is cooked through (170ºF).
- Drain pasta mixture in colander; return to pan and set aside. Add pasta sauce and Neufchatel to chicken in skillet; cook on medium-low heat 2 to 3 min. or until Neufchatel is completely melted, mixture is well blended and chicken is coated with sauce, stirring occasionally. Remove chicken from skillet; keep warm. Add sauce mixture to pasta mixture; mix well. Transfer to six serving bowls.
- Cut chicken crosswise into thick slices; fan out chicken over pasta mixture. Sprinkle evenly with Parmesan cheese.
Nutrition Facts : Calories 410, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 36 g
CREAMY CHICKEN & BOW-TIE PASTA
Tender pieces of chicken breast and whole wheat bow-tie pasta are delicious in a creamy Alfredo sauce. Sprinkle with Parmesan and enjoy!
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat dressing in large skillet. Add chicken; cook and stir 4 min. or until browned. Add garlic and pepper; cook 1 min. Stir in pasta sauce and broth. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally.
- Drain pasta. Spoon onto serving platter. Top with chicken mixture; sprinkle with Parmesan.
Nutrition Facts : Calories 510, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 120 mg, Sodium 670 mg, Carbohydrate 55 g, Fiber 6 g, Sugar 5 g, Protein 37 g
CHICKEN PICCATA PASTA
Easy Chicken Piccata Pasta recipe with delicious creamy lemon and caper Piccata Sauce and bow-tie pasta. A restaurant quality chicken and pasta dinner ready at home in 30 minutes. This Chicken Piccata Sauce is lite creamy and bursting with flavor of lemon and capers. Piccata Sauce comes together very quickly; next I toss in pasta coated in parmesan cheese. That's it! An amazing chicken and pasta dinner ready to devour.Let's make Chicken Piccata Pasta today!CHICKEN PICCATAChicken Piccata is an Italian chicken dish. In traditional version, chicken breast pieces are breaded and pan fried; then served with lemon caper pan sauce; famous as Piccata Sauce.Various version of Chicken Piccata are made and devoured all over the world. In some lite variations, chicken is not breaded or fried but pan seared until it develops natural color. No matter how chicken is prepared, one thing always remains same in many recipes i.e Lemon Caper Piccata Sauce. The piccata sauce is my inspiration for today's Chicken Piccata Pasta recipe. CHICKEN PICCATA PASTAIn this chicken piccata pasta recipe, I kept chicken lite and simple; seasoned with pepper and pan seared until it developed natural color. (sharing tips on how to make evenly cooked moist chicken breast every time)I enhanced piccata sauce by adding heavy cream, parmigiana and chicken bouillon (for instant flavor boost). Resulting sauce is creamy yet lite and bursting with flavor of refreshing lemon and capers.However, the real secret to best piccata sauce is: little bit of olive oil. If you have never tried this. I recommend try adding some olive oil to sauce, specifically while cooking the cream. The fresh extra virgin olive oil makes piccata sauce silky and velvety. By far the best cream lemon sauce ever!Even though I always ask you to make a recipe your own. For Piccata Sauce, I highly recommend following the recipe as-is. Specially do add the olive oil. You will love the difference it makes in flavor and texture of the sauce.CREAMY PICCATA SAUCEIn short, this piccata pasta is all about Creamy Lemon Caper Chicken Sauce. Making Piccata Sauce is quick and easy. Here's all you need to make the sauce:Olive Oil White Wine Garlic (cloves, thin sliced) Unsalted Butter Capers (drained) Thyme Lemons Heavy Cream Chicken BouillonSalt and Black Pepper Chili Flakes PASTA FOR CHICKEN PICCATAHonestly, any pasta works with lemon-cream sauce. I like to use farfalle for personal preference. Small pastas such as bow-tie hold piccata sauce, capers, garlic and cheese in all nooks and corners. This makes every bite loaded with flavor and delicious. You can also use following pastas for chicken piccata:SpaghettiAngel Hair LinguinePenneOrzoFresh Egg Pasta/Noodles - You can cook fresh pasta right into the sauce. Add it while simmering the cream.I sprinkle grated parmesan cheese over fresh hot cooked pasta before mixing it into the sauce. This way, cheese melts on hot cooked pasta which holds sauce better.Try Something Different for Pasta Night: Try this instead of regular meat and spaghetti; Make Piccata Sauce. Cook fresh spaghetti pasta. Serve Chicken Piccata over spaghetti for Pasta Night.HOW TO MAKE CHICKEN PICCATA PASTAChicken Piccata Pasta comes together in 30 minutes (only 10 minutes to prep.). I start boiling the water for pasta after I prep the ingredients. Start cooking sauce and pasta at the same time. Sauce comes together the same time pasta is ready.Here's how I make the Chicken Piccata Pasta; Season diced chicken (or chicken tenders) with salt and pepper. Sauté chicken with olive oil until it starts to develop some color. Once chicken is no longer pink, add sliced garlic, white wine, chili flakes (if using), thyme, and capers to pan; cook 2 minutes to cook off wine. Add water with bouillon/stock and simmer until chicken is cooked through. Add cream and olive oil; simmer until sauce starts to thicken. Take off heat then add remaining ingredients.Mix in cooked pasta. Garnish and serve.QUICK AND EVEN COOKED CHICKENFor quick and even cooking, place chicken breast in a large parchment sheet. Season with salt and black pepper. Place chicken on half of parchment so that other half can be folded over the chicken. Next, pound chicken with skillet moving away from chicken until breast flattens and almost doubles in dimension. Slice pounded chicken against the grain to bite size pieces. This helps in even cooking because chicken breast is even in thickness. MAKE IT YOUR OWNYou can also easily fix this Pasta Recipe as per your family's preference. I love to:Sauté thin sliced mushrooms and spinach while cooking chicken. Mushrooms give sauce earthy flavor. Both benefit from company of creamy sauce. Also this makes portion-size more substantial.Add artichoke hearts while simmering cream sauce. Combination of Lemon Cream Sauce and Artichokes is a tasty surprise.Substitute bow-tie pasta with pasta of choice (as mentioned above). And/or instead of mixing pasta in the sauce. Serve Piccata Sauce over the pasta.So many options with home cooked meal! Isn't it?The delicious Chicken Piccata sauce is bursting with flavors of Lemon Caper sauce. Addition of pasta makes it a perfect weeknight-approved Pasta Dinner. Ready in just 30 minutes. Try something different for Pasta Night this week. Bring home flavors of Creamy Lemon Chicken Piccata. Happy Cooking!
Provided by Savita
Time 30m
Number Of Ingredients 16
Steps:
- Slice chicken into bite size pieces. Thin slice garlic and set aside.
- Bring a pot of water to boil. Season with salt. Add pasta and cook until al dente; according to pasta package's cooking directions.
- Heat a wide large sauté pan on medium heat. Add half of olive oil. Season diced chicken with all black pepper and half of salt. Add seasoned chicken into the pan. Cook stirring few times until chicken is no longer pink and starts to develop some color (3-4 minutes)
- Once chicken is no longer pink, add sliced garlic, white wine, chili flakes (if using), thyme, and capers to pan; cook 2 minutes to cook off wine. Microwave a cup of water in microwave safe container, mix in chicken bouillon. Stir to dissolve. Add to the pan. Bring to boil. Reduce heat to medium; cook for 5 minutes. Stir in heavy cream and remaining olive oil. Cook for 2-3 minutes on medium heat or until sauce slightly starts to thicken.
- Remove pan from heat. Stir in lemon juice, and butter. Taste and add little or all of remaining salt per taste.
- Add drained cooked pasta into the pan with Piccata Sauce. Top hot pasta with parmesan cheese. Toss gently to mix pasta and cheese into the Piccata Sauce. Garnish with fresh herbs and sliced lemon. Serve while hot. Sprinkle more parmesan on top before serving. (optional) Enjoy!
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- Melt butter in 12-inch skillet over medium-high heat until sizzling; add chicken and garlic. Continue cooking 4-5 minutes or until chicken is browned and no longer pink. Stir in salt and pepper.
- Combine chicken broth, half & half and cornstarch in jar or container with tight-fitting lid. Shake until well mixed; stir into chicken mixture. Continue cooking over medium heat, stirring constantly, 2-3 minutes or until thickened.
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- Place chicken in a saucepan, and add water to cover. Boil 20 minutes. Allow to cool, then pull meat into shreds.
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- In a large skillet over medium-high heat combine chicken broth, red pepper, garlic, broccoli, salt and pepper. Cover, and simmer for 8 to 10 minutes, until broccoli is crisp-tender. Drain about half of the broth. Stir in cream cheese until smooth. Mix in chicken and pasta until evenly coated. Garnish with Parmesan cheese.
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- Bring a large pot of salted water to boil and cook the pasta until tender. Drain and set aside, keeping warm.
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- Microwave the cream cheese mixture for 3 minutes, stirring every 30 seconds, until thoroughly heated.
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