Description
A creamy and comforting Cheesy Chicken Pasta dish that features tender herb-coated chicken breast grilled to perfection and tossed with al dente spiral pasta in a rich, cheesy sauce enhanced by sun-dried tomatoes and fresh aromatics. This simple yet flavorful recipe can be prepared in about 25 minutes and serves six, perfect for a satisfying family meal.
Ingredients
Scale
Chicken
- 500g chicken breast
- 2 Tbsp olive oil
- 2 Tbsp dried mixed herbs
- Salt and pepper, to taste
Pasta
- 500g spiral pasta
Sauce
- 40g butter
- 1 tbsp oil from sun-dried tomato jar
- 1 onion, finely diced
- 1 carrot, finely diced
- 2 cloves garlic, crushed
- 100g sun-dried tomatoes, sliced
- 2 Tbsp flour
- 2 cups milk
- 100g cheese, grated (cheddar or tasty cheese)
- 1 cup pasta water (reserved from cooking pasta)
- 20g parmesan cheese, grated
- Fresh herbs, for serving
Instructions
- Prepare the Chicken: Slice the chicken breast horizontally into 1cm thick pieces. Coat the slices with olive oil, dried mixed herbs, and season well with salt and pepper.
- Cook the Chicken: Heat a frying pan over high heat and grill the chicken strips for about 4 minutes on each side or until golden and fully cooked. Remove from the pan and set aside to cool slightly.
- Cook the Pasta: While the chicken cooks, boil spiral pasta in a large pot of salted water until al dente according to package instructions. Reserve 1 cup of the pasta water, then drain the pasta and set aside.
- Start the Sauce Base: Return the frying pan to medium-low heat. Melt butter along with a tablespoon of sun-dried tomato oil. Sauté the finely diced onion and carrot for several minutes until softened and aromatic.
- Build the Sauce: Add crushed garlic and sliced sun-dried tomatoes to the pan. Sprinkle flour over the vegetables and stir constantly for about 1 minute to cook out the raw flour taste. Gradually pour in the milk while stirring continuously to thicken the mixture into a creamy sauce.
- Combine Chicken and Cheese: Shred the grilled chicken using two forks. Add shredded chicken and grated cheese to the sauce, stirring to blend thoroughly and allow the cheese to melt smoothly.
- Adjust Consistency: If the sauce is too thick, gradually add reserved pasta water a little at a time until the sauce reaches your preferred consistency. Season with additional salt and pepper to taste.
- Finish and Serve: Toss the cooked pasta into the cheesy chicken sauce, combining all ingredients evenly. Serve the pasta hot, topped with grated parmesan cheese and a sprinkle of fresh herbs as garnish.
Notes
- Reserve some pasta water to adjust the sauce consistency for a creamier texture.
- Use sun-dried tomato oil in the sauce for enhanced flavor.
- Shredding the cooked chicken helps distribute it evenly throughout the sauce.
- Serve immediately for the best texture and taste; leftovers can be refrigerated and reheated gently.
- You can substitute pasta shapes if spiral pasta is not available.
