I love pasta almost as much as I love craft beer, so making this chicken pasta in creamy beer sauce was a best of both worlds for me! When I was planning to make this, I was basically cleaning out the fridge. I had a few veggies, some thawed out chicken, a little carton of cream, and, of course, some craft beer. Using another Alberta craft beer from GP brewing, and the remnants of my fridge cleanup, I ended up whipping this recipe up in just under 30 minutes!! Perfect weeknight tasty dinner!
GP Brewing is in the Northern part of Alberta, in central Grande Prairie. GP Brewing operates as both a full service microbrewery and tasting room, and they produce and sell a series of small-batch brews, such as Mercury Lager, Blowout Stout, and Harvest Hefeweizein. Find out more about GP Brewing on their website, facebook page, or on instagram.
The beer in this chicken pasta in creamy beer sauce recipe is the premium lager, Mercury, from GP Brewing. The lager pours a clear pale yellow with one finger of lacey white head. Smells a bit grainy and sweet, and tastes the same with some breadiness, mild sweetness, a some light hints of citrus. The carbonation is high and has a creamy mouthfeel.
The Recipe – Chicken Pasta in Creamy Beer Sauce
Like I mentioned above, this recipe can be done in just under 30 minutes! Super easy and amazingly tasty! Pair it with your favourite lager, or any other light bodied beer!
Chicken Pasta in Creamy Beer Sauce
- 2 large chicken breast
- Pinch Salt and pepper
- 2 Tbsp butter, split in half
- 1 chunk pancetta (about 1 cubic inch)
- 6 cloves garlic, diced
- 1/2 cup red onion, diced
- 1/2 cup bell peppers, diced
- 1 Tbsp flour
- 1/2 tsp dried thyme
- 3/4 cup heavy cream
- 1/2 cup lager style beer
- 1/2 cup parmesan cheese, shredded
- your favourite pasta
Cut the chicken into bite sized pieces and sprinkle the chicken with salt and pepper. Heat 1/2 the butter (1 Tbsp) in a skillet on medium heat. Once melted, add the seasoned chicken and cook over medium heat until cooked through, about 5-7 minutes. Remove from skillet.
Add the pancetta to skillet, cooking until crispy. Remove and set aside. Start pasta now, according to the package directions.
Add the remaining butter to the skillet and once melted, stir in the garlic and onion, and cook, stirring occasionally, until softened, about 5 minutes. Add chopped peppers, stir and heat for another 2-3 minutes.
Sprinkle with flour stirring until the flour has been cooked, about 1 minute. Sprinkle thyme over dish and give it a good stir. Pour in the beer, scraping to deglaze the pan. Add the cream and reduce heat to medium and let simmer for about 5 minutes.
Stir in the cheese until well combined. Add the chicken and pancetta back into the pan, cooking until chicken is warmed., 2-3 minutes.
Sprinkle with more Parmesan cheese and serve immediately on your favourite pasta.