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In a large pan or skillet, heat the olive oil over medium heat. Add the diced onions and minced garlic. Cook for approximately 5 minutes, stirring occasionally, until the onions are softened and translucent.

Stir in the tomato puree and boiling water. Mix well to combine and continue to cook for another 5 minutes over medium heat, allowing the flavors to meld.

Add the seasoned, diced chicken breast to the pan. Cook, stirring occasionally, until the chicken is about 90% cooked through and no longer pink on the outside.

Pour the double cream into the pan with the chicken and sauce. Reduce the heat to low and let the mixture gently simmer while you prepare the pasta.

Season the creamy chicken mixture with black pepper and mixed herbs to taste. Stir well.

Meanwhile, in a separate large pot, bring a generous amount of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente.

Once the pasta is cooked, drain it well. Add the creamy chicken sauce mixture directly from the pan into the pot with the cooked pasta.

Add the grated Cheddar cheese and mozzarella cheese to the pasta and sauce mixture.

Garnish the pasta with dried green herbs, such as parsley.

Stir everything together vigorously until the cheeses are completely melted and the sauce is well combined with the pasta. Serve immediately, optionally with a side of garlic bread.


In a large pan or skillet, heat the olive oil over medium heat. Add the diced onions and minced garlic. Cook for approximately 5 minutes, stirring occasionally, until the onions are softened and translucent.

Stir in the tomato puree and boiling water. Mix well to combine and continue to cook for another 5 minutes over medium heat, allowing the flavors to meld.

Add the seasoned, diced chicken breast to the pan. Cook, stirring occasionally, until the chicken is about 90% cooked through and no longer pink on the outside.

Pour the double cream into the pan with the chicken and sauce. Reduce the heat to low and let the mixture gently simmer while you prepare the pasta.

Season the creamy chicken mixture with black pepper and mixed herbs to taste. Stir well.

Meanwhile, in a separate large pot, bring a generous amount of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente.

Once the pasta is cooked, drain it well. Add the creamy chicken sauce mixture directly from the pan into the pot with the cooked pasta.

Add the grated Cheddar cheese and mozzarella cheese to the pasta and sauce mixture.

Garnish the pasta with dried green herbs, such as parsley.

Stir everything together vigorously until the cheeses are completely melted and the sauce is well combined with the pasta. Serve immediately, optionally with a side of garlic bread.
