Description
Chicken fillets sautéed in butter and seasoning to make this irresistibly delicious Creamy Tomato Sauce Chicken Pasta in 30 Minutes!
Ingredients
Pasta
- 200 grams pasta, reserve 2 cups of pasta water (Eliche, fusilli, penne, any pasta)
For the Chicken
- 4 chicken breasts
- 1 teaspoon salt and pepper blend
- 1 teaspoon chicken spice
- 1 teaspoon cajun spice
- 2 Tbsps olive oil
- 4 Tbsps butter
Sauce
- 2 shallots, diced (or 1/2 onion)
- 2 garlic cloves, minced
- 1/4 cup wine or stock to deglaze
- 400 grams Canned Chopped tomato
- 1/4 cup water (from the empty tomato can)
- 1 tsp Italian seasoning
- 250 ml coconut milk or regular cream
- parmesan cheese (opional)
- fresh parsley chopped
Instructions
- Remove the [wprm-ingredient text="4 chicken breasts" uid="0"] from the fridge 15 minutes before you start cooking.
- Bring a large pot of generously salted water to boil and cook the [wprm-ingredient text="200 Grams pasta, reserve 2 cups of pasta water" uid="11"] until 2 minutes before the packet instructions. Reserve 2 cups of pasta water. Drain and set aside.
- Season the chicken both sides with [wprm-ingredient text="1 teaspoon salt and pepper blend" uid="4"] and [wprm-ingredient text="1 teaspoon cajun spice" uid="12"] and [wprm-ingredient text="1 teaspoon chicken spice" uid="3"].
- Heat a large skillet or non stick pan on medium-high heat and add the [wprm-ingredient text="2 Tbsps olive oil" uid="1"] and [wprm-ingredient text="4 Tbsps butter" uid="2"]. Place the now seasoned chicken into the pan and you should hear a sizzle, if not wait till both the fats are heated through before placing the chicken into the pan to cook.
- Cook the chicken about 4 minutes per side (thickness dependent) or until a meat thermometer reads 74°C (165°F) and set the chicken aside.
- In the same skillet, add the [wprm-ingredient text="2 shallots, diced" uid="7"] and [wprm-ingredient text="2 garlic cloves, minced" uid="10"], cook for a couple seconds. Pour in the [wprm-ingredient text="1/4 cup wine or stock to deglaze" uid="13"] to deglaze the pan, let is simmer for 2 to 3 minutes. Add the [wprm-ingredient text="400 grams Canned Chopped tomato" uid="5"], mix it all together + the[wprm-ingredient text="1/4 cup water" uid="6"] to swirl inside the tomato can which you then toss into the tomato suace. Add[wprm-ingredient text="1 tsp Italian seasoning" uid="14"] stir and then add the [wprm-ingredient text="250 ml coconut milk or regular cream" uid="8"]Cook for roughly 2 minutes.
- Add the cooked pasta (see notes below) and check the consistency. If you need more water or stock to make it more "soupy" add just a 1/4 cup with the heat on medium-high before you add the pasta. Once you are happy with the consistency add the pasta. Remember the pasta still has another 2 minutes or so till al dente.
- In the last 2 minutes, dice one of the chicken breasts and add into the sauce pasta. Serve the remaining chicken breasts sliced over the pasta with [wprm-ingredient text="fresh parsley chopped" uid="18"] to garnish and grated [wprm-ingredient text="parmesan cheese (opional)" uid="19"]
Notes
Chicken: You can use chicken breast or boneless-skinless chicken thighs, both work well in this recipe.
Cream: You can use coconut cream or coconut milk. Thick cream or double thick cream will obviously give you a rich delicious result.
Want to Add Veggies? You can add baby spinach which works wonderful, just add it after the cream and all the other liquids have cooked out. To add veggies like bell peppers, cut them small and add them into the aromatics to get a head start.
Dairy and Gluten Free: You can make this dairy free by leaving the cheese out (if you were adding) and swop the cream for coconut cream. You could even make it gluten-free, use a gluten free pasta.
Cheese: Add parmesan cheese into the sauce (optional) for a parmesan cheese sauce with more grated when serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Cuisine: Italian
Nutrition
- Calories: 418
- Sugar: 6
- Sodium: 839
- Fat: 31
- Saturated Fat: 15
- Carbohydrates: 19
- Fiber: 2
- Protein: 17
- Cholesterol: 105