Creamy Chicken Pasta
Creamy Chicken Pasta
Ingredients
For the Pasta
- 1 pound pasta, any shape, such as penne
For the Chicken
- 4 chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon oregano
- 1 teaspoon chili powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- 2 tablespoons olive oil, for cooking
For the Sauce
- 1 tablespoon butter, to 2 tablespoons
- 4 garlic cloves, minced
- 1/2 teaspoon chili flakes
- 3 tablespoons tomato paste
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon chicken stock powder
- 1/4 teaspoon black pepper
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- 1/4 cup pasta water, to 1/2 cup
Instructions
- 1
Cook the pasta according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta water. Drain the pasta and set aside.
⏱️ 10 min
- 2
While the pasta cooks, prepare the chicken. In a medium bowl, combine the chicken breasts with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon oregano, 1 teaspoon chili powder, 1/4 teaspoon black pepper, and 1/2 teaspoon salt. Mix well to ensure the chicken is evenly coated.
⏱️ 5 min
- 3
Heat 2 tablespoons of olive oil in a large skillet or pan over medium-high heat. Add the seasoned chicken breasts and cook for 6-8 minutes per side, or until golden brown and cooked through (internal temperature of 165°F). Remove the chicken from the pan and set aside on a cutting board or tray.
⏱️ 15 min
- 4
In the same skillet (no need to clean), melt 1 to 2 tablespoons of butter over medium heat. Add the minced garlic and cook for 3-4 minutes, stirring frequently, until fragrant but not browned.
⏱️ 4 min
- 5
Stir in the 1/2 teaspoon chili flakes and cook for another 1-2 minutes.
⏱️ 2 min
- 6
Add the 3 tablespoons of tomato paste to the skillet. Cook for 4-5 minutes, stirring continuously, until the tomato paste darkens slightly and becomes more concentrated.
⏱️ 5 min
- 7
Pour in the 1 cup heavy cream and stir well to combine with the tomato paste mixture. Bring to a gentle simmer.
⏱️ 2 min
- 8
Stir in 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon chicken stock powder, and 1/4 teaspoon black pepper. Mix thoroughly until all seasonings are incorporated.
⏱️ 2 min
- 9
Add 1/2 cup grated Parmesan cheese to the sauce, stirring until it melts and the sauce is smooth and creamy. Gradually add 1/4 to 1/2 cup of the reserved pasta water, a little at a time, until the sauce reaches your desired consistency. Cook for 4-5 minutes, stirring occasionally.
⏱️ 5 min
- 10
Slice the cooked chicken breasts into desired pieces. Add the cooked pasta to the skillet with the sauce and toss until every piece is thoroughly coated. Serve the creamy pasta with the sliced chicken breasts on top. Garnish with additional grated Parmesan cheese, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken Pasta
For the Pasta
- 1 pound pasta, any shape, such as penne
For the Chicken
- 4 chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon oregano
- 1 teaspoon chili powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- 2 tablespoons olive oil, for cooking
For the Sauce
- 1 tablespoon butter, to 2 tablespoons
- 4 garlic cloves, minced
- 1/2 teaspoon chili flakes
- 3 tablespoons tomato paste
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon chicken stock powder
- 1/4 teaspoon black pepper
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- 1/4 cup pasta water, to 1/2 cup
Instructions
- 1
Cook the pasta according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta water. Drain the pasta and set aside.
⏱️ 10 min - 2
While the pasta cooks, prepare the chicken. In a medium bowl, combine the chicken breasts with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon oregano, 1 teaspoon chili powder, 1/4 teaspoon black pepper, and 1/2 teaspoon salt. Mix well to ensure the chicken is evenly coated.
⏱️ 5 min - 3
Heat 2 tablespoons of olive oil in a large skillet or pan over medium-high heat. Add the seasoned chicken breasts and cook for 6-8 minutes per side, or until golden brown and cooked through (internal temperature of 165°F). Remove the chicken from the pan and set aside on a cutting board or tray.
⏱️ 15 min - 4
In the same skillet (no need to clean), melt 1 to 2 tablespoons of butter over medium heat. Add the minced garlic and cook for 3-4 minutes, stirring frequently, until fragrant but not browned.
⏱️ 4 min - 5
Stir in the 1/2 teaspoon chili flakes and cook for another 1-2 minutes.
⏱️ 2 min - 6
Add the 3 tablespoons of tomato paste to the skillet. Cook for 4-5 minutes, stirring continuously, until the tomato paste darkens slightly and becomes more concentrated.
⏱️ 5 min - 7
Pour in the 1 cup heavy cream and stir well to combine with the tomato paste mixture. Bring to a gentle simmer.
⏱️ 2 min - 8
Stir in 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon chicken stock powder, and 1/4 teaspoon black pepper. Mix thoroughly until all seasonings are incorporated.
⏱️ 2 min - 9
Add 1/2 cup grated Parmesan cheese to the sauce, stirring until it melts and the sauce is smooth and creamy. Gradually add 1/4 to 1/2 cup of the reserved pasta water, a little at a time, until the sauce reaches your desired consistency. Cook for 4-5 minutes, stirring occasionally.
⏱️ 5 min - 10
Slice the cooked chicken breasts into desired pieces. Add the cooked pasta to the skillet with the sauce and toss until every piece is thoroughly coated. Serve the creamy pasta with the sliced chicken breasts on top. Garnish with additional grated Parmesan cheese, if desired.
⏱️ 5 min