Creamy Dill Chicken Pasta – quick weeknight dinner idea that a whole family will love!
I can’t stop with the pasta dishes. They are just so easy and everyone loves them! It’s easy to add seasonal flavors to them. In this one, I used dill. My very favorite herb. When I was little, my mom had bunches of it growing in our garden and it would often appear in her dishes. I love the fragrance of fresh dill. There is nothing like it!
I have a big bunch of dill and I have been using it for the past few days in almost everything I made. Except the fabulous rice krispies treats (recipe coming soon!). Because dill in a dessert? Well, let’s just not go there. Anyhow, I’ve added it to a dip and added it to a a biscuit dough. Then this pasta dish happened. I even took a bunch and it’s currently air-drying so I can have my homemade dried dill that I will put in a little spice jar.
As you can see, I am obsessed with dill.
- Cook pasta according to the directions on the packaging. Drain, keep warm.
- Cut the chicken tenderloins into 2" cubes.
- Mix salt, pepper and flour in a small bowl.
- Coat the chicken with flour mixture.
- In a large saucepan, heat oil over medium heat.
- Cook chicken in batches, to cook through and brown on all sides.
- Transfer to a plate. Set aside.
- Add more oil to the pan if needed.
- Add garlic to the saucepan and sautee for 30 seconds.
- Mix milk and cornstarch together in a mixing bowl.
- Gradually, add milk mixture to the saucepan, whisking constantly. Let the sauce thicken up before adding more milk. Repeat until you used all of the milk.
- Return chicken to the sauce. Add dill and Parmesan and stir it all in to coat.
- Let cook for 2 to 3 minutes.
- Add pasta and toss to coat.
- Let stand 5 minutes before serving.
- Refrigerate any leftovers for up to 2 days.