Creamy Chicken Pasta (Print)
An easy and irresistible dish made with tender rotisserie chicken, a garlic tomato cream sauce, and sun-dried tomatoes. Fresh basil ties it all together effortlessly.
# Ingredients:
01 -
1/3 cup grated parmesan, freshly done.
02 -
3-4 cloves of garlic, minced fresh.
03 -
Salt and pepper as needed.
04 -
1/3 cup sun-dried tomatoes.
05 -
1 tablespoon tomato paste.
06 -
1 cup heavy whipping cream.
07 -
8 ounces of any pasta you like.
08 -
2 tablespoons of butter.
09 -
Just under 1/2 tablespoon of all-purpose flour.
10 -
1/3 cup of white wine or chicken stock.
11 -
1/2 teaspoon oregano, dried.
12 -
1/4 teaspoon of crushed red pepper flakes.
13 -
2 cups shredded chicken from a rotisserie.
14 -
Basil leaves, torn.
# Steps:
01 -
Bring salted water to a boil in a pot, cook pasta till it’s tender but firm. Keep some of the water before you drain.
02 -
Melt the butter in a pan over medium heat. Sprinkle in the flour and let it cook for around a minute.
03 -
Add garlic, tomato paste, and wine to the pan. Let it bubble and stir it for another minute or so.
04 -
Pour in heavy cream, oregano, sun-dried tomatoes, red pepper, and shredded chicken. Cook until the liquid starts thickening.
05 -
Add parmesan and fresh basil to the sauce. Stir, turn off the burner, then season with a pinch of salt and pepper.
06 -
Toss your pasta into the sauce. Use extra pasta water if you want it creamier.
# Notes:
01 -
Stick with heavy cream because lighter options can separate or curdle.
02 -
Keep that pasta water! It’s magic for making your sauce smooth.