Chicken Pasta In Creamy Tomato Sauce Recipe


  • ¾ lb linguini or fettuccine pasta
  • 1 lb (2 medium) chicken breasts, trimmed
  • Salt and black pepper to taste
  • 2 Tbsp olive oil
  • 6 roma tomatoes, diced (plus more to garnish if desired)
  • ¼ cup green onion, finely chopped
  • ¼ tsp hot chilli flakes, (optional – omit if making for children)
  • 2 Tbsp chopped fresh basil, plus more to serve
  • 1 garlic clove, pressed
  • 4 Tbsp unsalted butter
  • 1 cup chardonnay or other dry white wine
  • ½ cup heavy whipping cream
  • Parmesan cheese to serve

Chicken Pasta In Creamy Tomato Sauce Recipe


  1. Cook pasta in salted water with 1 Tbsp olive oil until aldente according to package instructions. Rinse, drain and set aside.
  2. Trim chicken and season both sides generously with salt and pepper. Heat a large deep pan or dutch oven with 2 Tbsp oil over medium heat. Add chicken and sauté the first side until golden brown (5 minutes), flip, cover and sauté another 5 min or until done. Remove from pan and rest 10 minutes before slicing against the grain.
  3. In the same pan (no need to rinse it), over med/high heat, add diced tomatoes, green onion, ¼ tsp chili flakes, 2 Tbsp chopped basil, pressed garlic clove and 4 Tbsp butter. Season with ⅛ tsp black pepper, or to taste. Add 1 cup wine and cook stirring occasionally until mixture is soft and most of the wine has evaporated.
  4. Once there is only ¼ cup liquid remaining, stir in ½ cup heavy cream and ½ tsp salt or season to taste.
  5. Add back the chicken then season to taste if needed. Warm through gently for 2 minutes then toss the pasta with the sauce. Serve with parmesan, chopped fresh parsley and more diced tomatoes for extra freshness.


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