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Pasta con Pollo (Colombian Creamy Pasta with Chicken)

Pasta con Pollo (Colombian Creamy Pasta with Chicken)

Erica Dinho
5 from 19 votes


  • 1 pound pasta
  • 4 cups of cooked and shredded chicken
  • 3 tablespoons butter
  • 1 cup finely chopped onion
  • 4 garlic cloves minced
  • 4 tablespoons tomato paste
  • 3 cups milk
  • 4 Tbs. unsalted butter
  • ¼ cup all-purpose flour
  • Freshly grated nutmeg to taste
  • 2 ½ cups shredded white or mozzarella cheese
  • Fresh cilantro for garnish


  • Bring a large pot of water to a boil, salt the water and cook the pasta al dente.
  • While the pasta is cooking, in a fry pan over medium-low heat, warm the butter. Add the onion, garlic and sautué until very soft and lightly golden, about 15 minutes. Add the shredded chicken and tomato paste. Stir and cook for 5 minutes more.
  • In a saucepan over medium heat, bring the milk to just below a boil. In another saucepan over medium-high heat, melt the butter. Stir the flour into the butter and cook, stirring, for 2 minutes.
  • Remove from the heat and gradually whisk in the hot milk. Set over medium-low heat and cook, stirring, until thick and smooth, 3 to 4 minutes. Season with salt, pepper and nutmeg. Remove the sauce from the heat. Add the cheese
  • Drain pasta and add to the skillet with the shredded chicken. Toss the pasta to coat evenly with the sauce. Top with cheese and cilantro. Serve immediately.
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