Description
A creamy and flavorful chicken pasta dish that’s perfect for romantic dinners or family gatherings.
Ingredients
Scale
- 8 oz pasta (rigatoni or farfalle recommended)
- 2 tbsp butter
- 1/2 tbsp white flour
- 3–4 cloves of garlic, chopped and minced
- 1 tbsp tomato paste
- 1/3 cup dry white wine (or chicken broth as substitute)
- 1 cup heavy cream
- 1/3 cup dried sun-dried tomatoes, chopped
- 1/2 tsp dried oregano
- 1/4 tsp crushed red pepper flakes
- 2 cups shredded rotisserie chicken
- 1/3 cup freshly grated parmesan cheese
- Fresh basil, torn or chopped
- Salt and pepper to taste
Instructions
- Boil a pot of salted water and cook pasta until al dente. Reserve some pasta water before draining.
- Melt butter in a skillet over medium heat. Add flour, stirring for one minute to create a roux.
- Stir in garlic, tomato paste, and white wine. Let the mixture bubble and simmer for about one minute.
- Whisk in heavy cream, sun-dried tomatoes, oregano, and red pepper flakes. Add shredded chicken and cook until the sauce thickens.
- Stir in parmesan and fresh basil. Toss the cooked pasta into the skillet, coating evenly. Thin with pasta water if needed. Serve hot with a sprinkle of parmesan.
Notes
For a vegetarian version, replace the chicken with mushrooms or grilled veggies. You can adjust the spices according to your taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg