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Creamy Filipino Chicken Adobo Pasta

This pasta is an amazing and interesting way to use up any leftover Filipino Chicken Adobo. It is unique, but so creamy and delish!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3
Author Jhuls @ The Not So Creative Cook

Ingredients

  • 250 g pasta
  • 1 tbsp oil
  • 1 cup shredded chicken adobo
  • 1-2 tbsp chicken adobo sauce
  • 1 tbsp butter
  • 1 bulb garlic chopped
  • 500 ml (2 cups) all-purpose cream (or cooking cream)
  • 60 ml (1/4 cup) evaporated milk
  • 180 ml (3/4 cup) chicken adobo sauce
  • 2 tbsp lemon juice
  • Salt and pepper to taste
  • Parmesan cheese grated

Instructions

  1. Cook the pasta according to package instructions.

While the pasta is cooking:

  1. In a pot over medium-high heat, add oil. Add shredded chicken and 1-2 tbsp adobo sauce. Cook until lightly toasted. Remove and transfer to a plate.
  2. In the same pot, melt butter. Add garlic and cook until toasted. Remove ¾ of the garlic and transfer to a plate.
  3. Put back ¾ of the chicken to the pot with the garlic.
  4. Add all-purpose cream, evaporated milk and chicken adobo sauce. Bring to a simmer.

  5. Turn off the heat and season your pasta with lemon juice, salt, and pepper. (You can even add chili flakes.)

  6. Add the cooked pasta, mix and transfer to a serving plate.

  7. Serve with the reserved shredded chicken, garlic and parmesan cheese. Squeeze more lemon juice, if desired. 

Recipe Notes

You can also add garlic powder for more garlicky taste.

You can also add mushrooms, baby spinach, corn and whatever your tummy desires.

Please adjust the above measurements according to your liking.

Feel free to watch the recipe video. ;)