20 Minute Creamy Chicken Pasta
Ingredients
Main
chicken breast (raw)
2 piece
olive oil
2 tbsp
garlic powder
1 tbsp
smoked paprika
1 tbsp
salt
0.5 tbsp
parsley
0.5 tbsp
oregano
0.25 tbsp
onion powder
0.25 tbsp
cayenne pepper
0.25 tbsp
black pepper
0.33 tbsp
unsalted butter
0.5 stick
garlic (minced)
7 clove
shallot (diced)
2 piece
tomato paste
2 tbsp
thyme
3 sprig
chicken broth
1 cup
heavy cream
1 cup
sun dried tomato
30 g
basil
15 g
pasta
300 g
Instructions
Season the chicken
Season chicken breasts with garlic powder, smoked paprika, salt, parsley, oregano, onion powder, cayenne pepper and black pepper.
Sear the chicken
Heat olive oil in a pan over medium-high heat. Sear chicken on both sides until 75% cooked, then remove from pan.
Prepare the sauce base
In the same pan, add butter, minced garlic, diced shallots, tomato paste and thyme. Cook until fragrant.
Build the creamy sauce
Pour in chicken broth and heavy cream. Stir and let simmer to thicken slightly.
Finish cooking the chicken
Return chicken to the pan, add sun-dried tomatoes and basil. Cook until chicken reaches 165°F internal temperature.
Cook the pasta
Remove chicken from pan. Cook pasta according to package instructions in salted water.
Combine and serve
Add cooked pasta and a splash of pasta water to the sauce. Stir until thickened. Slice chicken and serve on top.
Original recipe
Storage
Best enjoyed fresh. Sauce may separate when reheated.
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