You’ll love this quick, creamy chicken pasta. It is loaded with amazing flavors and tender chicken. Enjoy a Five-star quality dish within 30 minutes.
Course Main Mail
Keyword chicken and pasta
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Author Muna Kenny
250gm or three cups pasta
FOR THE CHICKEN SEASONING
1poundor 500gm boneless skinless chicken breast
FOR THE SAUCE
1onion finely chopped
5garlic cloves minced
1cupchicken brothshould be hot
Cook the pasta as per the instruction on the box; some readers suggest cooking the pasta for three more minutes when adding it to a sauce. I find this tip to help the pasta absorb more flavor from the sauce, but it’s up to you! (Read notes below).
It is better to cut the chicken breast, into a thinner filet. (How to, in the notes below).
Season the chicken with salt, black pepper, paprika, and drizzle with olive oil. Mix the seasoning with the chicken until it covers the chicken breast properly. Cover and place in the fridge for 10 minutes.
Spray a hot large skillet with oil. When hot, add the chicken breast and cook on medium heat for four minutes on each side. Cover the chicken with foil and keep aside; the chicken will continue cooking and get more tender.
In a large pan, add olive oil and butter. When the butter melts, add the onion, and cook until translucent. Add the garlic and cook for a minute.
Add the paprika, black pepper, and salt. Mix for a minute.
Pour in the hot chicken broth and let it come to a boil. Add the milk and heavy cream and stir. Let the mixture come to aboil. Cut the chicken into thick strips, then add it to the sauce. When the sauce comes to a simmer, add the parmesan cheese, and mix for a minute.
Now add the cooked pasta and mix well for a few seconds. Cover the pan for 7 minutes allowing the flavors to come together, and then serve.
Cook the pasta as per the instructions on the package to get al dente texture.
But if you want the pasta to pick up more flavor from the sauce, cook it for three more minutes. This tip will not work with spaghetti and Linguine. Since both are thin and will turn sticky and starchy.
You can use gluten-free pasta for this recipe.
To cut the chicken breast into a thinner fillet: • Place the chicken breast over a clean surface. • Put your hand gently over the chicken breast and hold a long knife along the long side of the chicken breast. • With a sawing motion cut the chicken breast through to the end. You will get two chicken fillets, and they will cook faster.
Another method to even the chicken breast is by pounding it. For this, you will need a meat mallet or a rolling pin.
Make this dish vegetarian, replace the chicken with mushroom, potato, carrot, or a mixture of vegetables. Replace chicken stock with vegetable stock.
Use any pasta you wish for this dish.
Always use fresh garlic. Store-bought garlic paste will not give the same taste.