Creamy Parmesan Pasta

★★★★★ 1 Review
weedpatch avatar
By Cindy Conway
from Buckeye, AZ

I found this recipe on the butter packaging. My family loved it. I used shells because that's what I had on hand, but you could use bow tie pasta, elbow macaroni, whatever is in the pantry. I used left over chicken as well. It was so yummy.

serves 8 (1 cup) servings
prep time 30 Min
cook time 20 Min
method Stove Top


  • 2 1/2 c
    uncooked pasta (elbow, bow tie, shells)
  • 2 Tbsp
  • 3 c
    broccoli florets
  • 1 c
    whipping cream
  • 1/4 c
  • 1 c
    finely shredded parmesan cheese
  • 6 oz
    cooked chicken strips
  • 1/2 c
    chopped cooked bacon
  • 1/2 tsp
    garlic salt
  • shredded parmesan cheese, if desired

How To Make

  • 1
    Cook pasta in 4 quart saucepan according to pkg directions. Drain; return to saucepan. Keep warm. Cook 2-3 slices of bacon, drain and chop.
  • 2
    Melt 2 TBLS butter in 10 inch skillet over medium heat until sizzling: add broccoli. Cook, stirring occasionally, until crisply tender (4-5 minutes).
  • 3
    Meanwhile, place whipping cream and 1/4 cup butter in 1 quart saucepan. Cook over medium-low heat, stirring frequently, until butter is melted. Stir in Parmesan cheese until melted and smooth(5-6 minutes) Remove from heat.
  • 4
    Pour Parmesan sauce over pasta; add broccoli, chicken, bacon and garlic salt. Gently stir until well mixed. Spoon into serving dish. Sprinkle with additional Parmesan cheese if desired.