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Chicken à la King

Elevate your comfort food game with this luxurious take on Chicken à la King. A creamy, velvety sauce embraces tender chicken, vibrant vegetables, and hearty pappardelle pasta for a dish that’s both timeless and modern.
Course Main Course
Cuisine American
Keyword chicken a la king
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 people

Ingredients

  • 1 sweet onion
  • 1 green bell pepper
  • 1 1 red bell pepper
  • 8 oz mushrooms
  • 12 oz frozen peas
  • 4 oz diced pimento peppers
  • fresh parsley
  • 1 cup heavy cream
  • 4 tbsp butter
  • 1 cup chicken broth
  • 1/2 cup sherry wine
  • 12 oz pappardelle pasta
  • 2 tbsp flour
  • 3 boneless chicken breasts
  • 1 tsp Italian seasoning
  • 1 tsp thyme
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil

Instructions

Prep and Cook the Chicken

  • Cut the chicken breasts into bite-sized cubes for even cooking.
  • Heat olive oil in a large skillet over medium-high heat.
  • Add the cubed chicken to the skillet and season directly in the pan with Italian seasoning, garlic powder, onion powder, salt, and pepper.
  • Cook the chicken, stirring occasionally, until golden brown and cooked through (internal temperature reaches 165°F). Remove from the skillet and set aside.

Cook the Pappardelle Pasta

  • Bring a large pot of salted water to a boil.
  • Add the pappardelle pasta and cook until al dente, according to package instructions.
  • Drain the pasta and reserve some pasta water in case the sauce needs to be adjusted later. Set aside.

Cook Vegetables

  • In the same skillet, melt butter over medium heat.
  • Add the diced onion, green bell pepper, and red bell pepper. Sauté until softened, about 4 minutes.
  • Stir in the mushrooms and cook until they release their moisture and begin to brown slightly.
  • Add minced garlic and sauté for 1 minute until fragrant.

Make Sauce

  • Sprinkle the flour evenly over the vegetable mixture. Stir to coat and cook for about 1 minute to remove the raw flour taste.
  • Gradually add sherry wine Allow the sauce to thicken slightly.
  • Pour in the chicken broth and the heavy cream, stirring until the sauce is rich and creamy.
  • Season with thyme, salt, and pepper to taste.
  • Add the peas and pimento peppers, folding them gently into the sauce for a burst of color and flavor.

Combine

  • Return the cooked chicken to the skillet, allowing it to warm through and soak up the creamy sauce.
  • Gently toss the cooked pappardelle into the sauce, ensuring the pasta is thoroughly coated and combined with the chicken and vegetables. Use reserved pasta water to adjust consistency if needed.

Enjoy!

  • Transfer the finished dish to plates or bowls.
  • Garnish with freshly chopped parsley for a touch of freshness and color.
  • Serve and enjoy!