Creamy Chicken Pasta with Leeks and Shallots

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Creamy Chicken Pasta with Leeks and Shallots is a winner with our family and will be with yours. It’s easy to whip up even on the busiest of nights!

 

I don’t know about you, but we’re always looking for quick and healthy recipes to make after work. Who isn’t, right? But you see, lately work has been really taxing. I get home almost thoroughly spent. No puns intended from this budget analyst. I honestly have little to no energy to create a tasty meal that doesn’t require some form of convenience food. It’s just too easy to grab a can of this or a box of that to make a quick dinner for us when we get home from work.

 

Of course, it doesn’t help that we work in a city on the top ten worst traffic list. Take Friday, for example. I get these wonderful alerts on my smart phone that tells me how long it will take to get home. As I packed up to leave…yup. 1 hour and 12 minutes. To drive 27 miles. An hour. And twelve minutes. *sigh*  So, you see, quick and easy is almost a requirement for our weekday supper.

 

 

What are leeks and shallots?

 

Leeks are members of the allium family that have a mild onion flavor.  As they cook, they get sweeter and more tender making them delicious.  While they look like green onions or scallions they’re not an exact match.  The green onion or scallion are more tender which means that more of the green part of the onion is edible.  This is not the case with leeks.  The darker green parts of the leek are too fibrous to eat.

 

Shallots, much like leeks, are a member of the onion family and can bring a unique and subtle flavor to your dishes. With a milder taste than regular onions, shallots add a touch of sweetness and depth to recipes without overpowering other ingredients. These small vegetables are versatile and can be used in a variety of dishes, from salads to sauces to casseroles.

 

 

What’s the difference between leeks, shallots, green onions, and globe onions?

 

All of these are part of the Allium Family.  But each of these vegetables have their own unique characteristics that can make a big difference in your cooking. While some are easily interchangeable, there are some things to consider when swapping them out. 

 

Leeks are known for their mild, sweet flavor and are often used in soups and stews to add a subtle onion taste.  Since they have a subtle flavor, they’re perfect with potatoes in potato leek soup.  Both of these lightly flavored ingredients elevate each other.  However, while they look like a green onion, the darker parts of the leek are not as tender as the lighter parts.  The darker the leaves are, the more fibrous and tough they are.

 

Shallots, on the other hand, have a milder flavor than regular onions and bring a touch of sweetness to dishes without being overpowering.  It’s known for being a great addition to sauces and dressings.  It’s one of the ingredients in bordelaise sauce.  Crispy fried they’re a traditional garnish to many Asian dishes.

 

 

Green onions, also known as scallions, have a mild taste and are often used as a garnish or in Asian dishes.  They’re not the same as chives, though.  Chives are smaller and have a more delicate flavor.  Chives are mainly used as a garnish where green onions are sometimes cooked as part of a stir-fry or added to scallion pancakes or potato pancakes.

 

Globe onions, or regular onions, have a stronger flavor and are commonly used as a base in many recipes.  They come in many different colors and different levels of sweetness.  Maui and Vidalia onions are the sweeter varieties.  Red onions have a nice bite and great in salads.  Yellow and white onions are typically sauteed or caramelized and added to recipes and soups.  Sometimes they’re a garnish for chili or tacos.

 

Ingredients Needed for this Creamy Chicken Pasta

 

This recipe has simple ingredients you probably have on hand. 

Pantry ingredients – rigatoni, salt, pepper, chicken stock, cornstarch

Fresh ingredients – chicken, leeks, shallots, garlic, fresh thyme

 

Instructions to make this creamy pasta recipe

 

Start with heating a pot of water to boil the pasta.  It will take some time to come to a boil.  Next, heat a large skillet over medium-high heat.  Spray the pan with cooking spray or swirl some olive oil into the pan and then add the garlic to cook for 1 or 2 minutes. 

 

 

Add the leeks, shallots, fresh thyme, salt, and pepper into the pan to sauté for 7 to 10 minutes.  Remove them from the pan and add the chicken to the pan.  Sauté the chicken until it’s cooked through.  Return the leek mixture to the pan and cook until the leeks are heated through. 

 

Combine the chicken broth with the cornstarch and stir with a whisk until they’re combined.  Add the mixture to the pan and bring the mixture to a boil.  Reduce the heat and simmer for about 5 minutes or until the sauce thickens.  When the pasta is cooked, drain and stir it into the pan with the chicken mixture.

 

 

When the chicken was cooked and the sauce had thickened, I asked the hubs to taste it tell me what it needed. He said, and I quote, “A plate under it.” I kid you not. This recipe tastes restaurant quality delicious with such simple ingredients.  And It’s on the table in under 30 if you’ve prepped your ingredients.  Forty minutes if you need to chop everything and clean the leeks.

 

Serving creamy chicken pasta with leeks and shallots

 

This dish works well served family style.  To add a touch of color, a sprinkling of some parsley would be ideal.  Or you could stick with the allium family and garnish your dish with some minced chives or some crispy fried shallots.  Finally, try some cheese!  A sprinkling of some Parmesan or asiago would add a delicious flavor to cut through the creaminess of this recipe. 

 

 

Storing leftover creamy chicken pasta for lunch at work

 

This is definitely one of those dinners you REALLY want for lunch the next day. It took all the composure I had to not shut my door and lick the bowl clean. Even reheated for lunch the next day, it’s still creamy and delicious.  Like, lick the bowl delicious.

 

To ensure that your pasta stays fresh and flavorful, store it in an airtight container in the refrigerator. I always use a microwave safe container when storing leftovers.  Now when reheating your lunch make sure to add a splash of chicken broth or water to keep the pasta from drying out. You can add a little chicken broth to the container the next morning when packing your bag for work.  So, not only is this recipe great for dinner, but it’s also delicious for lunch the next day, too.