Have you ever had one of those days when you really want a creamy chicken pasta dish but you don’t want your chicken and pasta literally swimming in cream? Welcome to the party! I wanted to create a pasta dish that had a creamy texture, a creamy taste but not creamy to the point where you would see pieces of pasta and chicken floating in cream. So prepare yourself, this chicken pasta is a big bowl of comfort that tastes even better when eating it wearing warm, fluffy pyjamas and slipper boots. It will be velvety smooth and packing a big punch of flavour. Yum!
Ingredients:
- 500g Frozen Chicken Breast Strips
- 500g 50/50 Fusilli
- 1 Large Onion, sliced
- 1 Red Bell Pepper, sliced
- 3 Cloves Garlic, crushed
- Maggi Liquid Seasoning
- Paprika
- Cumin
- Chilli Powder
- Dried Mixed Herbs
- Schwartz Lemon and Thyme Chicken Seasoning
- Worcestershire Sauce
- Salt and Pepper
- Dried Basil
- 2 Chicken Stock Cubes
- 30ml White Cooking Wine
- 1 1/2tbsp Tomato Puree
- 400ml Fresh Double Cream
- Reserved Pasta Water
- Spring Onion: Optional, for garnish
Method:
- Cook pasta according to packet instructions. Reserve at least 1 cup of the pasta water before draining.
- First, fry the onions and peppers until the onions are almost caramelised
- Add in the frozen chicken strips. Yep, they can be cooked from frozen!
- Once the chicken has softened, begin to season with maggi liquid seasoning, chilli powder, paprika, cumin, dried mixed herbs, lemon and thyme chicken seasoning, Worcestershire sauce and salt and pepper. Allow the flavours to incorporate for around 5-7mins then add in the freshly crushed garlic and stir in for 2mins.
- Splash in some white cooking wine and allow it to reduce and cook down for a further 6-7mins.
- Once reduced, add in the tomato puree and stir well.
- Dissolve 1 chicken stock cube in 180ml boiling water and pour over the chicken. Let it simmer gently for a few minutes then pour in the double cream and stir well.
- Crumble in the last chicken stock cube directly into the saucepan and stir along with half of the reserved pasta water. Taste and adjust to your liking, adding any extra salt, pepper or seasoning. If you do add any more seasonings at this stage, remember to let creamy chicken simmer for at least 10mins so that the spices can cook through well. Uncooked spices can result in an upset stomach.
- Lastly, sprinkle some dried basil and stir.
- Your sauce should be velvety, smooth and not runny. Add the creamy chicken sauce into your drained pasta and incorporate well, coating all the pasta in the delicious creamy sauce. Pour in the other half of the reserved pasta water and mix well.
Serve this pasta however you wish, there’s no rules for comfort foods! I added some chopped spring onion to add a fresh crunch and some colour and vibrancy to my bowl 🙂
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The Spice Cabinet 