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Creamy Chicken Pasta with Garlic Mashed Potatoes is the ultimate comfort food that combines juicy, breaded chicken with a rich, creamy sauce and fluffy mashed potatoes. This dish brings together the best of both worlds, allowing you to indulge in a satisfying meal that’s perfect for weeknight dinners. The addition of green beans adds a vibrant touch, making it a well-rounded feast that’s as visually appealing as it is delicious.
Why You’ll Love This Recipe
This creamy chicken pasta recipe is sure to become a family favorite. It’s comforting, flavorful, and simple to prepare, making it ideal for busy weeknights.
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- Comfort Food Classic: Satisfies cravings with creamy goodness.
- Quick and Easy: Perfect for a weeknight dinner.
- Flavorful: The combination of garlic, cream, and chicken delivers a punch of flavor.
- Versatile: Customize with your favorite pasta and veggies.
Ingredients
- 2 large chicken breasts
- 1 cup breadcrumbs (panko or regular)
- 1 cup all-purpose flour
- 2 large eggs
- ½ cup heavy cream
- 1 cup chicken broth
- 3 cups cooked spaghetti
- 1 lb potatoes, peeled and cubed
- 4 cloves garlic, minced
- 4 tbsp butter
- Salt and pepper to taste
- 1 cup green beans, trimmed
- 2 tbsp fresh parsley, chopped (for garnish)
How to Make Creamy Chicken Pasta with Mashed Potatoes
- Start with the mashed potatoes. In a large pot, bring water to a boil and add the cubed potatoes. Cook for 15-20 minutes or until tender. Drain and return to the pot.
- Add 2 tablespoons of butter, minced garlic, and salt and pepper to the potatoes. Mash until smooth and creamy. Keep warm.
- While the potatoes are cooking, prepare the chicken. Set up a breading station with flour in one bowl, beaten eggs in another, and breadcrumbs in a third.
- Season the chicken breasts with salt and pepper. Dredge each breast in flour, dip in the egg, and coat with breadcrumbs.
- In a large skillet, heat 2 tablespoons of butter over medium heat. Add the breaded chicken and cook for 6-7 minutes on each side until golden brown and cooked through. Remove and let rest.
- In the same skillet, add the chicken broth and heavy cream. Stir to combine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and reduce slightly, about 3-5 minutes.
- Cook the green beans in boiling water for 3-4 minutes until tender. Drain and set aside.
- Slice the chicken and return it to the skillet with the sauce. Toss to coat.
- Serve the creamy chicken over the cooked spaghetti alongside a generous scoop of garlic mashed potatoes and green beans. Garnish with fresh parsley.
Tips for the Best Results
- Ensure the chicken is cooked through by checking that the internal temperature reaches 165°F.
- Use freshly minced garlic for a stronger flavor in the mashed potatoes.
- If you prefer a lighter pasta, consider using half-and-half instead of heavy cream.
Easy Variations
- Swap the spaghetti for whole wheat pasta or gluten-free pasta for dietary preferences.
- Add vegetables like spinach or bell peppers to the creamy sauce for extra nutrition.
- For added flavor, incorporate Italian seasoning or a dash of red pepper flakes into the sauce.
What to Serve With It
- A crisp green salad with lemon vinaigrette.
- Crusty garlic bread to soak up the creamy sauce.
- Roasted asparagus or broccoli for a colorful side.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave or on the stovetop over low heat, adding a splash of chicken broth or cream to loosen the sauce.
Recipe Card
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield/Servings: 4 servings
Ingredients:
- 2 large chicken breasts
- 1 cup breadcrumbs (panko or regular)
- 1 cup all-purpose flour
- 2 large eggs
- ½ cup heavy cream
- 1 cup chicken broth
- 3 cups cooked spaghetti
- 1 lb potatoes, peeled and cubed
- 4 cloves garlic, minced
- 4 tbsp butter
- Salt and pepper to taste
- 1 cup green beans, trimmed
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions:
1. In a large pot, bring water to a boil and add the cubed potatoes. Cook for 15-20 minutes or until tender. Drain and return to the pot.
2. Add 2 tablespoons of butter, minced garlic, and salt and pepper to the potatoes. Mash until smooth and creamy. Keep warm.
3. Set up a breading station with flour in one bowl, beaten eggs in another, and breadcrumbs in a third.
4. Season the chicken breasts with salt and pepper. Dredge each breast in flour, dip in the egg, and coat with breadcrumbs.
5. In a large skillet, heat 2 tablespoons of butter over medium heat. Add the breaded chicken and cook for 6-7 minutes on each side until golden brown and cooked through. Remove and let rest.
6. In the same skillet, add the chicken broth and heavy cream. Stir to combine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and reduce slightly, about 3-5 minutes.
7. Cook the green beans in boiling water for 3-4 minutes until tender. Drain and set aside.
8. Slice the chicken and return it to the skillet with the sauce. Toss to coat.
9. Serve the creamy chicken over the cooked spaghetti alongside a generous scoop of garlic mashed potatoes and green beans. Garnish with fresh parsley.
Notes:
Ensure the chicken is cooked through by checking that the internal temperature reaches 165°F.
