By Ethan Rodenhouse
Boil a pot of salted water and cook 12 oz of pasta according to package instructions until al dente. Drain and set aside.
Dice 1 pound of chicken into bite-sized pieces and season with 1 tsp of pepper.
Heat 2 tbsp of butter in a large skillet over medium heat. Add the chicken and cook until browned and cooked through, about 6-8 minutes. Remove chicken from the skillet and set aside.
In the same skillet, add 2 tbsp of flour and stir continuously for 1-2 minutes to create a roux.
Slowly add 2 cups of milk to the roux while whisking constantly to prevent lumps. Continue cooking until the sauce thickens, about 5 minutes.
Beat 2 eggs in a bowl and gradually whisk them into the sauce for a creamy texture.
Add 2 cups of shredded cheese and stir until melted and the sauce is smooth.
Chop 2 medium tomatoes and add them to the cheese sauce along with 1 tsp of sugar. Stir to combine.
Return the cooked chicken to the skillet and mix well with the sauce.
Add the cooked pasta into the skillet, tossing everything together until well combined and the pasta is well coated with the sauce.
Serve the creamy cheesy chicken pasta hot, garnished with a sprinkle of cheese and a pinch of pepper if desired.
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This Main Course Pasta Chicken recipe is ready in 45 minutes and features cheese, pepper, eggs and other delicious ingredients. Contains 700 calories total.
Boil a pot of salted water and cook 12 oz of pasta according to package instructions until al dente. Drain and set aside.
Dice 1 pound of chicken into bite-sized pieces and season with 1 tsp of pepper.
Heat 2 tbsp of butter in a large skillet over medium heat. Add the chicken and cook until browned and cooked through, about 6-8 minutes. Remove chicken from the skillet and set aside.
In the same skillet, add 2 tbsp of flour and stir continuously for 1-2 minutes to create a roux.
Slowly add 2 cups of milk to the roux while whisking constantly to prevent lumps. Continue cooking until the sauce thickens, about 5 minutes.
Beat 2 eggs in a bowl and gradually whisk them into the sauce for a creamy texture.
Add 2 cups of shredded cheese and stir until melted and the sauce is smooth.
Chop 2 medium tomatoes and add them to the cheese sauce along with 1 tsp of sugar. Stir to combine.
Return the cooked chicken to the skillet and mix well with the sauce.
Add the cooked pasta into the skillet, tossing everything together until well combined and the pasta is well coated with the sauce.
Serve the creamy cheesy chicken pasta hot, garnished with a sprinkle of cheese and a pinch of pepper if desired.
Calories per Serving: 700
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