Creamy Parmesan Pasta Recipe

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Creamy Parmesan Pasta

Cindy Conway


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.

★★★★★ 1 vote
8 (1 cup) servings
30 Min
20 Min
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


1Cook pasta in 4 quart saucepan according to pkg directions. Drain; return to saucepan. Keep warm.
Cook 2-3 slices of bacon, drain and chop.
2Melt 2 TBLS butter in 10 inch skillet over medium heat until sizzling: add broccoli. Cook, stirring occasionally, until crisply tender (4-5 minutes).
3Meanwhile, 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.
4Pour 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.

About this Recipe

Course/Dish: Chicken, Turkey, Pasta
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy