Succulent Chicken in a Luscious Pink Sauce Pasta

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This Creamy Tomato Pasta with Chicken, dressed in a rich and velvety pink sauce, combines the tangy zest of tomato pesto with the smooth decadence of fresh cream, resulting in a dish that’s as visually appealing as it is delicious. The perfectly cooked pasta, intertwined with succulent pieces of chicken, offers a delightful texture contrast, while the infusion of garlic, chili, and herbs brings a depth of flavor that elevates the entire dish.

Whether it’s a special occasion or a weeknight dinner, this dish is sure to impress. Its balance of flavors and elegant presentation make it a standout recipe that’s both comforting and sophisticated. Garnished with a sprinkle of parsley and chili flakes, it’s a feast for the eyes as well as the palate. This pasta dish not only satisfies those comfort food cravings but does so with a gourmet twist that will leave everyone asking for seconds.

Full Recipe:

Ingredients:

  • 300g chicken, cubed
  • Seasoning of choice (e.g., garlic salt, black pepper, Portuguese seasoning)
  • 200g pasta, cooked (reserve ½ cup pasta water)
  • 3 tbsp sun-dried tomato pesto or pasta sauce
  • 300ml fresh cream
  • 2 tbsp chopped onion
  • 1 tbsp butter
  • 2 tbsp olive oil
  • 2 cloves of garlic, crushed
  • 1 red chili, chopped
  • ½ tsp garlic salt (or to taste) for seasoning the sauce
  • 3-4 tbsp grated cheese (e.g., cheddar)
  • Optional: parsley and chili flakes for garnish

 

Directions:

  1. Marinate the Chicken: Season the chicken cubes with garlic salt, black pepper, and Portuguese seasoning. Set aside.
  2. Cook the Pasta: Boil the pasta according to package instructions. Reserve ½ cup of pasta water before draining.
  3. Sauté the Onion: In a pan over medium-high heat, add olive oil, butter, and chopped onion. Sauté until the onion softens.
  4. Cook the Chicken: Add the marinated chicken to the pan and fry until cooked through. Avoid overcrowding the pan and do not overcook the chicken.
  5. Add Garlic and Chili: Stir in the crushed garlic and chopped red chili, and fry for 30 seconds.
  6. Combine with Sauce: Stir in 2 tbsp of sun-dried tomato pesto or pasta sauce, followed by the fresh cream. Mix well.
  7. Add Pasta and Water: Add the cooked pasta and reserved pasta water to the pan. Allow the sauce to simmer and thicken slightly.
  8. Add Cheese: Stir in the grated cheese and the remaining pasta sauce. Mix until the cheese is melted and the sauce is creamy.
  9. Garnish (Optional): Top with parsley and chili flakes for added flavor and presentation.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes

Kcal: 590 kcal | Servings: 4 servings

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