Easy Chicken Parmesan Pasta
Indulgent yet easy to prepare, this pasta dish combines classic Italian flavors with creamy tomato sauce and tender chicken, perfect for family dinners or weeknight meals.
Ingredients
For the pasta
- 10.5 oz penne pasta
For the chicken and sauce
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter (20 g)
- 1 lb chicken breast, cut into 1-inch pieces (450 g)
- 1 small onion, finely diced
- 2 large garlic cloves, minced
- 1/4 teaspoon red chili flakes (optional)
- 1 tablespoon Italian seasoning
- 1.5 cups tomato sauce (passata, 300 ml)
- 1 cup half and half (single cream)
- 1/2 cup Parmesan cheese, grated (50 g)
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
Preparation
- Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Reserve 1-2 cups of pasta water before draining.
- In a large deep pan, heat olive oil and melt butter over medium heat. Add cubed chicken and cook for about 5-6 minutes until golden brown and cooked through.
- Stir in finely diced onion, minced garlic, and red chili flakes. Cook for another 2 minutes until the onion becomes soft and translucent.
- Sprinkle in Italian seasoning and pour in tomato sauce. Stir well and simmer over low heat for about 2-3 minutes.
- Reduce the heat, stir in half and half, and cook for another 2 minutes until the sauce thickens slightly.
- Add the cooked pasta to the pan, tossing everything together until evenly coated in the creamy sauce, then stir in grated Parmesan cheese.
- Garnish with chopped parsley, season with salt and black pepper, and serve immediately while warm.
Notes
Serve in shallow bowls for an elegant touch, paired with a green salad and crusty bread. Store leftovers in an airtight container for 3-4 days, or freeze for 2-3 months.