What are the main ingredients in Creamy Chicken Pasta?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Creamy Chicken Pasta?

Calories: 1131, Carbs: 132 grams, Fat: grams, Protein: 70.3 grams, Sugar: 25.3 grams, Salt: 711 grams

How do I prepare Creamy Chicken Pasta?

PENNE PASTA: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving 150ml of pasta water, and toss through a small drizzle of olive oil. SPICED CHICKEN: Put ½ the chicken spice into a bowl and combine with a small drizzle of oil. Pat the chicken dry with paper towel and roughly slice. Toss the chicken through the spice mixture and set aside. FRY IT: Place a pan, large enough for the pasta, over medium heat with a drizzle of oil. When hot, fry the chicken until golden and cooked through, 30-60 seconds per side. In the final minute, baste with a knob of butter. Remove from the pan, season, and set aside. AROMATICS: Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 3-4 minutes (shifting occasionally). Add the grated garlic and the remaining chicken spice and fry until fragrant, 1-2 minutes (shifting constantly). THE SAUCE: Once the garlic is fragrant, add the tomato paste, the reserved pasta water, lemon juice, and the crème fraîche to the pan. Simmer until thickened, 2-4 minutes (stirring occasionally). Add an extra splash of water if the sauce reduces too quickly. Stir through the rinsed spinach leaves until wilted, 1-2 minutes. Remove from the heat and stir through a knob of butter, the cooked chicken, ½ the grated cheese, ½ the chopped oregano, the cooked pasta, and seasoning. BELLISSIMA!: Plate up a hearty plate of the creamy chicken pasta. Sprinkle over the remaining oregano and grated cheese. Drizzle with the balsamic reduction (to taste) to finish. Buon Appetito!

What should be prepared from my kitchen to make Creamy Chicken Pasta?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Creamy Chicken Pasta

This pasta dish boasts tender penne pasta tossed in a rich and delicious tomato & crème fraîche sauce laden with spiced chicken. Sprinkled with grated Italian-style hard cheese and fresh oregano, you’ll have yourself a restaurant quality meal in no time!

Creamy Chicken Pasta

with Italian-style hard cheese & balsamic reduction

Hands on Time: 20 - 40 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Balsamic Reduction
Chicken
Chicken Spice
Creme Fraiche
Free-range Chicken Mini Fillets
Fresh Oregano
Garlic Clove
Garlic Cloves
Italian-style Hard Cheese
Lemon Juice
Onion
Onions
Penne Pasta
Spinach
Tomato Paste

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Serves 1

PENNE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving 100ml of pasta water, and toss through a small drizzle of olive oil.
SPICED CHICKEN
Put ½ the chicken spice into a bowl and combine with a small drizzle of oil. Pat the chicken dry with paper towel and roughly slice. Toss the chicken through the spice mixture and set aside.
FRY IT
Place a pan, large enough for the pasta, over medium heat with a drizzle of oil. When hot, fry the chicken until golden and cooked through, 30-60 seconds per side. In the final minute, baste with a knob of butter. Remove from the pan, season, and set aside.
AROMATICS
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 3-4 minutes (shifting occasionally). Add the grated garlic and the remaining chicken spice and fry until fragrant, 1-2 minutes (shifting constantly).
THE SAUCE
Once the garlic is fragrant, add the tomato paste, the reserved pasta water, lemon juice, and the crème fraîche to the pan. Simmer until thickened, 2-4 minutes (stirring occasionally). Add an extra splash of water if the sauce reduces too quickly. Stir through the rinsed spinach leaves until wilted, 1-2 minutes. Remove from the heat and stir through a knob of butter, the cooked chicken, ½ the grated cheese, ½ the chopped oregano, the cooked pasta, and seasoning.
BELLISSIMA!
Plate up a hearty plate of the creamy chicken pasta. Sprinkle over the remaining oregano and grated cheese. Drizzle with the balsamic reduction (to taste) to finish. Buon Appetito!

Penne Pasta - 125g
Chicken Spice - 15ml
Free-range Chicken Mini Fillets - 150g
Onion - 1
Garlic Clove - 1
Tomato Paste - 40ml
Lemon Juice - 10ml
Crème Fraîche - 40ml
Spinach - 20g
Italian-style Hard Cheese - 40g
Fresh Oregano - 4g
Balsamic Reduction - 10ml

Download the Recipe

Serves 2

PENNE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving 150ml of pasta water, and toss through a small drizzle of olive oil.
SPICED CHICKEN
Put ½ the chicken spice into a bowl and combine with a small drizzle of oil. Pat the chicken dry with paper towel and roughly slice. Toss the chicken through the spice mixture and set aside.
FRY IT
Place a pan, large enough for the pasta, over medium heat with a drizzle of oil. When hot, fry the chicken until golden and cooked through, 30-60 seconds per side. In the final minute, baste with a knob of butter. Remove from the pan, season, and set aside.
AROMATICS
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 3-4 minutes (shifting occasionally). Add the grated garlic and the remaining chicken spice and fry until fragrant, 1-2 minutes (shifting constantly).
THE SAUCE
Once the garlic is fragrant, add the tomato paste, the reserved pasta water, lemon juice, and the crème fraîche to the pan. Simmer until thickened, 2-4 minutes (stirring occasionally). Add an extra splash of water if the sauce reduces too quickly. Stir through the rinsed spinach leaves until wilted, 1-2 minutes. Remove from the heat and stir through a knob of butter, the cooked chicken, ½ the grated cheese, ½ the chopped oregano, the cooked pasta, and seasoning.
BELLISSIMA!
Plate up a hearty plate of the creamy chicken pasta. Sprinkle over the remaining oregano and grated cheese. Drizzle with the balsamic reduction (to taste) to finish. Buon Appetito!

Penne Pasta - 250g
Chicken Spice - 30ml
Free-range Chicken Mini Fillets - 300g
Onion - 1
Garlic Clove - 1
Tomato Paste - 80ml
Lemon Juice - 20ml
Crème Fraîche - 80ml
Spinach - 40g
Italian-style Hard Cheese - 80g
Fresh Oregano - 8g
Balsamic Reduction - 20ml

Download the Recipe

Serves 3

PENNE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving 200ml of pasta water, and toss through a small drizzle of olive oil.
SPICED CHICKEN
Put ½ the chicken spice into a bowl and combine with a small drizzle of oil. Pat the chicken dry with paper towel and roughly slice. Toss the chicken through the spice mixture and set aside.
FRY IT
Place a pan, large enough for the pasta, over medium heat with a drizzle of oil. When hot, fry the chicken until golden and cooked through, 30-60 seconds per side. In the final minute, baste with a knob of butter. Remove from the pan, season, and set aside.
AROMATICS
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-6 minutes (shifting occasionally). Add the grated garlic and the remaining chicken spice and fry until fragrant, 1-2 minutes (shifting constantly).
THE SAUCE
Once the garlic is fragrant, add the tomato paste, the reserved pasta water, lemon juice, and the crème fraîche to the pan. Simmer until thickened, 2-4 minutes (stirring occasionally). Add an extra splash of water if the sauce reduces too quickly. Stir through the rinsed spinach leaves until wilted, 2-3 minutes. Remove from the heat and stir through a knob of butter, the cooked chicken, ½ the grated cheese, ½ the chopped oregano, the cooked pasta, and seasoning.
BELLISSIMA!
Plate up a hearty plate of the creamy chicken pasta. Sprinkle over the remaining oregano and grated cheese. Drizzle with the balsamic reduction (to taste) to finish. Buon Appetito!

Penne Pasta - 375g
Chicken Spice - 45ml
Free-range Chicken Mini Fillets - 450g
Onions - 2
Garlic Cloves - 2
Lemon Juice - 30ml
Tomato Paste - 125ml
Crème Fraîche - 125ml
Spinach - 60g
Italian-style Hard Cheese - 120g
Fresh Oregano - 12g
Balsamic Reduction - 30ml

Download the Recipe

Serves 4

PENNE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving 250ml of pasta water, and toss through a small drizzle of olive oil.
SPICED CHICKEN
Put ½ the chicken spice into a bowl and combine with a small drizzle of oil. Pat the chicken dry with paper towel and roughly slice. Toss the chicken through the spice mixture and set aside.
FRY IT
Place a pan, large enough for the pasta, over medium heat with a drizzle of oil. When hot, fry the chicken until golden and cooked through, 30-60 seconds per side. In the final minute, baste with a knob of butter. Remove from the pan, season, and set aside.
AROMATICS
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-6 minutes (shifting occasionally). Add the grated garlic and the remaining chicken spice and fry until fragrant, 1-2 minutes (shifting constantly).
THE SAUCE
Once the garlic is fragrant, add the tomato paste, the reserved pasta water, lemon juice, and the crème fraîche to the pan. Simmer until thickened, 2-4 minutes (stirring occasionally). Add an extra splash of water if the sauce reduces too quickly. Stir through the rinsed spinach leaves until wilted, 2-3 minutes. Remove from the heat and stir through a knob of butter, the cooked chicken, ½ the grated cheese, ½ the chopped oregano, the cooked pasta, and seasoning.
BELLISSIMA!
Plate up a hearty plate of the creamy chicken pasta. Sprinkle over the remaining oregano and grated cheese. Drizzle with the balsamic reduction (to taste) to finish. Buon Appetito!