Dive into the comforting flavors of this creamy chicken pasta dish! Tender chicken breast, cooked to perfection, is combined with al dente pasta and a rich, creamy sauce. This recipe strikes the perfect balance between indulgent and satisfying, making it a delightful meal for any occasion.
Ingredients:
- Chicken Breast – 17.6 ounces (500 grams)
- Pasta – 14.1 ounces (400 grams)
- Light Cream – 7 ounces (200 grams) (10% fat)
- Onion – 6.3 ounces (180 grams)
- Butter – 0.7 ounces (20 grams)
- Salt to taste
- Herbes de Provence to taste
Instructions:
Boil the chicken breast in salted water until almost cooked, about 20 minutes. If the meat is still slightly pink inside, it’s okay as it will continue cooking later. However, avoid overcooking the breast to prevent it from becoming dry and less flavorful.
Allow the cooked chicken to cool, then remove the white meat from the bone. It’s easier to use chicken fillets from the start. Cut the chicken into medium-sized cubes.
Melt the butter in a skillet over medium heat.
Slice the onion into half rings or squares. Sauté the onion in the melted butter for a few minutes until translucent.
Add the diced chicken to the skillet with the onion and cook for another couple of minutes.
Pour in the light cream, stir everything together, and cover with a lid. Simmer for 3–4 minutes.
Cook the pasta according to the instructions on the package in salted water. Drain in a colander and let the water drain off. To prevent the pasta from sticking together, you can rinse it lightly under cold running water.
Transfer the cooked pasta to the skillet with the chicken and cream sauce. Mix well, sprinkle with Herbes de Provence and freshly ground black pepper. You can also add finely chopped dill or parsley.
Enjoy your creamy chicken pasta!
