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Parmesan Chicken Pasta Recipe

Parmesan Chicken Pasta Recipe photo by Taste of Home

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I developed this recipe one Saturday night when I wanted to make something a little nicer, but with minimal time in the kitchen. I'd tried something similar at a restaurant a few weeks earlier. It's a great way to use leftover grilled chicken...or you can use purchased grilled chicken strips. —Tamara Duncan

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Parmesan Chicken Pasta Recipe

Prep/Total Time: 30 min.

Yield: 4-6 Servings

10 20 30

Ingredients

8 ounces uncooked penne pasta
1 cup cubed fully cooked ham
2 teaspoons minced garlic
2 tablespoons olive oil
3/4 pound cooked chicken breast, cut into strips
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 jar (7-1/2 ounces) marinated artichoke hearts, drained and chopped
1/4 cup chopped seeded plum tomato
1 jar (15 ounces) Alfredo sauce
1 cup milk
1/2 cup shredded Parmesan cheese

Directions

Cook pasta according to package directions. In a large skillet, saute the ham and garlic in oil until garlic is tender. Add the chicken, spinach, artichokes and tomato; cook and stir until heated through. Stir in the sauce and milk; bring to boil. Reduce heat. Drain pasta; stir into sauce and heat through. Sprinkle with Parmesan cheese. Yield: 4-6 servings.

Originally published as Parmesan Chicken Pasta in Test Kitchen Favorites 2004 , p141

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Parmesan Chicken Pasta

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Reviewed on Mar. 14, 2012 by Stellie

I was trying to find a recipe to match up with a dish that used to be served at a local cafe. (Now closed) This, with a few modifications hit the mark!! Excellent.....added a tin of canned corn, sliced carrots, sliced mushrooms and cayenne pepper and omitted the listed veggies...added the parmesan cheese to the mixture and had some extra for those who wanted to add their own at the table. Used a cup of cream in place of the milk for a creamier sauce. I always tweak recipes.......that's what makes cooking fun!!! Thanx

Reviewed on Apr. 15, 2011 by griglion

I didn't have the artichoke hearts and tomatoes on hand so I left those out and it was still fantastic. The whole family loved it, and didn't notice they were eating a veggie.

Reviewed on May. 10, 2008 by ChildOfThe80z

ARGH! Thanks for this recipe!!! This is to DIE FOR!