Best Creamy Fusilli With Chicken Recipes

Chicken Fusilli with Spinach and Asiago Cheese image

Provided by Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 9

1/2 of a 1-pound package uncooked fusilli pasta (about 2 1/2 cups)
1 bag (about 7 ounces) fresh baby spinach
2 tablespoons olive oil
1 1/4 pounds skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces
3 cloves garlic, minced
1 package (3 ounces) sun-dried tomato halves (about 3/4 cup)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 teaspoon crushed red pepper
1 cup shredded Asiago cheese (about 4 ounces)

Steps:

Prepare the fusilli according to the package directions in a 6-quart saucepot. Add the spinach during the last minute of the cooking time. Drain the fusilli mixture well in a colander, reserving 1 cup cooking liquid.
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring occasionally.
Add the garlic to the skillet and cook and stir for 1 minute. Stir in the tomatoes, soup, 1/2 cup cooking liquid and red pepper and heat to a boil. Reduce the heat to low. Cook until the chicken is cooked through, stirring occasionally. Stir in the fusilli mixture and cook until the mixture is hot and bubbling. Stir in the remaining cooking liquid as needed until desired consistency. Sprinkle with the cheese.

Creamy Chicken and Fusilli image

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 5

Number Of Ingredients 13

1 1/2 cups uncooked fusilli pasta (4 1/2 ounces)
1 tablespoon butter or margarine
1 pound boneless, skinless chicken breast halves, cut into 1-inch pieces
1 small red onion, sliced
1 clove garlic, finely chopped
1 medium yellow bell pepper, cut into strips
1 bag (12 oz) frozen sweet peas
2 packages (3 ounces each) cream cheese, softened
1/2 cup Progresso™ chicken broth (from 32 oz carton)
2 tablespoons dry white wine (or nonalcoholic) or apple juice
2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Cook and drain pasta as directed on package. Melt butter in 12-inch skillet over medium-high heat. Cook chicken, onion and garlic 3 to 4 minutes, stirring occasionally, until chicken is light brown. Stir in bell pepper and peas. Cook, stirring occasionally, until vegetables are crisp-tender.
Mix cream cheese, broth, wine, basil, salt and pepper. Stir into chicken mixture. Cook, stirring constantly, until cream cheese is melted. Toss with pasta.

Nutrition Facts : Calories 410, Carbohydrate 36 g, Cholesterol 85 mg, Fiber 3 g, Protein 29 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 500 mg

Creamy Fusilli with Mushrooms and Chicken image

Provided by Robin Miller : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 pound fusilli
2 teaspoons olive oil
12 ounces sliced mushrooms (any variety)
Cooked chicken fingers (about 12 strips), cut into 1-inch pieces
1 teaspoon dried thyme
1/4 cup sherry
1 cup reduced-sodium chicken broth
2 tablespoons all-purpose flour
1/2 cup milk
1 cup grated Havarti cheese
1/3 cup sliced black olives

Steps:

Cook fusilli according to package directions.
Meanwhile, heat oil in a large skillet over medium-high heat. Add mushrooms and saute 3 to 5 minutes, until mushrooms soften. Add chicken and thyme and cook 1 minute. Add sherry and cook 1 minute. Add chicken broth and bring to a simmer. Whisk together flour and milk and add to chicken mixture. Simmer 2 to 3 minutes, until sauce thickens.
Remove from heat, add cheese and stir until cheese melts. Add fusilli and toss to combine. Fold in black olives. Serve green beans on the side.

Mini Fusilli With Creamy Chicken and Spinach image

Provided by Julie Bs Hive

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

1 (1 lb) box barilla piccolini mini fusilli
2 tablespoons extra virgin olive oil
1 tablespoon onion, finely chopped
1 lb chicken breast, cubed
1 (6 ounce) bag Baby Spinach, cut in strips
1 cup heavy whipping cream
1/2 cup parmesan cheese, grated
salt and pepper

Steps:

Sauté the onion in olive oil for 3 minutes on medium heat then increase to medium-high and add the chicken pieces. Season.
When chicken is cooked (or warmed through if using leftover) add spinach and cream. Simmer 5 minutes.
Meanwhile, cook pasta according to package directions. Drain and toss with sauce.
Stir in cheese before serving.

Nutrition Facts : Calories 473.9, Fat 22.4, SaturatedFat 10.1, Cholesterol 82.6, Sodium 162.4, Carbohydrate 44.5, Fiber 2.3, Sugar 1.2, Protein 22.9