Description
A delicious and comforting dish with tender chicken, fresh pasta, and a rich tomato cream sauce, perfect for busy weeknights.
Ingredients
- 10.5 oz (300 g) pasta
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 lb (450 g) chicken breast, cut into 1-inch pieces
- 1 small onion, finely diced
- 2 large garlic cloves, finely chopped
- 1/4 teaspoon red chili flakes
- 1 tablespoon Italian seasoning
- 1.5 cup (300 ml) tomato puree (passata)
- 1 cup half and half (single cream)
- 1/2 cup (50 g) Parmesan, grated
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta al dente according to the package instructions. Before draining, reserve 1-2 cups of the pasta cooking water.
- While the pasta cooks, heat the olive oil and melt the butter in a large deep pan or Dutch oven. Add the chicken pieces and cook for 5-6 minutes until golden.
- Add the diced onion, chopped garlic, and red chili flakes to the pan. Continue cooking for 2 more minutes, stirring occasionally, until the onion is soft.
- Stir in the Italian seasoning and tomato puree. Mix well to combine everything.
- Reduce the heat to low and stir in the half and half, allowing the sauce to gently simmer for 2-3 minutes.
- Add the cooked pasta to the sauce along with the grated Parmesan. Toss everything together until the pasta is well coated with the creamy sauce.
- Stir in the chopped fresh parsley, and season with salt and pepper to taste.
- Serve immediately, garnished with additional Parmesan or parsley if desired.
Notes
For a vegetarian version, swap chicken for mushrooms or zucchini. This dish can be customized with other vegetables as well.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian