Description
A creamy, comforting Chicken Parmesan Pasta combining tender chicken pieces, rich tomato and cream sauce, and Parmesan cheese for a quick and delicious meal perfect for any weeknight.
Ingredients
Scale
Pasta and Sauce
- 10.5 oz pasta
- 1 ½ cup tomato sauce (passata)
- 1 cup half and half (single cream)
- ½ cup Parmesan, grated (50 g)
- 1 tablespoon Italian seasoning
- Salt and freshly ground black pepper to taste
Chicken and Aromatics
- 1 lb chicken breast, cut into 1-inch pieces (450 g)
- 1 small onion, finely diced
- 2 large garlic cloves, finely chopped
- ¼ teaspoon red chili flakes
Fats and Herbs
- 1 tablespoon olive oil
- 20 g unsalted butter (1 tablespoon)
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta al dente according to package instructions. Reserve 1-2 cups of pasta water before draining the pasta.
- Cook Chicken: Heat the olive oil in a large deep pan or Dutch oven over medium heat and melt the butter. Add the cubed chicken breast and cook for 5-6 minutes until slightly golden on all sides.
- Sauté Aromatics: Stir in the finely diced onion, chopped garlic, and red chili flakes. Cook for 2 minutes, stirring occasionally, until the onion softens and becomes translucent.
- Add Seasoning and Sauce: Stir in the Italian seasoning followed by the tomato sauce (passata). Mix well, then add the half and half (single cream) and stir to combine.
- Simmer Sauce: Let the sauce simmer gently on low heat for 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Combine Pasta and Cheese: Add the cooked pasta to the sauce and stir in the grated Parmesan cheese. If the sauce is too thick, add some reserved pasta water a little at a time until desired consistency is reached.
- Finish and Serve: Stir in the fresh chopped parsley, season with salt and freshly ground black pepper to taste, and serve immediately while hot.
Notes
- Reserve pasta water to adjust sauce consistency as needed for a creamier texture.
- Use chicken thighs instead of breast if you prefer juicier meat.
- For extra flavor, add a splash of white wine before adding the tomato sauce when deglazing the pan.
- If you prefer less heat, reduce or omit the red chili flakes.
- Grate fresh Parmesan cheese for better flavor compared to pre-grated versions.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 85 mg
