Creamy Garlic & Tomato Chicken Pasta
Creamy Garlic & Tomato Chicken Pasta
Ingredients
- 130 g pasta, such as penne
- 2 chicken breasts, butterflied and coated in Cajun seasoning
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- to taste salt
- to taste pepper
- 150 ml chicken stock
- 50 g reduced fat creme fraiche
- 100 ml milk
- 50 g Parmesan cheese
- 6 cherry tomatoes, halved
- 1 handful spinach
Instructions
- 1
Cook the pasta according to package directions until al dente. Drain and set aside.
⏱️ 10 min
- 2
While the pasta cooks, butterfly the two chicken breasts and coat them thoroughly with Cajun seasoning.
⏱️ 3 min
- 3
Heat a large pan over medium-high heat. Add the seasoned chicken breasts and cook until golden brown and cooked through, about 5-7 minutes per side. Remove the chicken from the pan and set aside on a cutting board.
⏱️ 14 min
- 4
In the same pan, add the chopped onion and minced garlic. Sauté until softened and fragrant, about 3-5 minutes.
⏱️ 5 min
- 5
Stir in the Italian seasoning, salt, and pepper to taste.
⏱️ 1 min
- 6
Pour the chicken stock into the pan and bring to a simmer, scraping up any browned bits from the bottom of the pan.
⏱️ 2 min
- 7
Add the reduced fat creme fraiche and milk to the sauce, stirring until well combined and creamy.
⏱️ 2 min
- 8
Add the halved cherry tomatoes to the sauce and cook for 2-3 minutes until slightly softened.
⏱️ 3 min
- 9
Stir in the Parmesan cheese until melted and fully incorporated into the sauce.
⏱️ 2 min
- 10
Add the spinach to the pan and cook until wilted, about 1-2 minutes.
⏱️ 2 min
- 11
Add the cooked pasta to the pan with the sauce and toss to coat evenly.
⏱️ 2 min
- 12
Slice the cooked chicken breasts into strips.
⏱️ 2 min
- 13
Serve the creamy garlic & tomato pasta immediately, topped with the sliced chicken.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Garlic & Tomato Chicken Pasta
- 130 g pasta, such as penne
- 2 chicken breasts, butterflied and coated in Cajun seasoning
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- to taste salt
- to taste pepper
- 150 ml chicken stock
- 50 g reduced fat creme fraiche
- 100 ml milk
- 50 g Parmesan cheese
- 6 cherry tomatoes, halved
- 1 handful spinach
Instructions
- 1
Cook the pasta according to package directions until al dente. Drain and set aside.
⏱️ 10 min - 2
While the pasta cooks, butterfly the two chicken breasts and coat them thoroughly with Cajun seasoning.
⏱️ 3 min - 3
Heat a large pan over medium-high heat. Add the seasoned chicken breasts and cook until golden brown and cooked through, about 5-7 minutes per side. Remove the chicken from the pan and set aside on a cutting board.
⏱️ 14 min - 4
In the same pan, add the chopped onion and minced garlic. Sauté until softened and fragrant, about 3-5 minutes.
⏱️ 5 min - 5
Stir in the Italian seasoning, salt, and pepper to taste.
⏱️ 1 min - 6
Pour the chicken stock into the pan and bring to a simmer, scraping up any browned bits from the bottom of the pan.
⏱️ 2 min - 7
Add the reduced fat creme fraiche and milk to the sauce, stirring until well combined and creamy.
⏱️ 2 min - 8
Add the halved cherry tomatoes to the sauce and cook for 2-3 minutes until slightly softened.
⏱️ 3 min - 9
Stir in the Parmesan cheese until melted and fully incorporated into the sauce.
⏱️ 2 min - 10
Add the spinach to the pan and cook until wilted, about 1-2 minutes.
⏱️ 2 min - 11
Add the cooked pasta to the pan with the sauce and toss to coat evenly.
⏱️ 2 min - 12
Slice the cooked chicken breasts into strips.
⏱️ 2 min - 13
Serve the creamy garlic & tomato pasta immediately, topped with the sliced chicken.
⏱️ 1 min