Chicken Pasta Tomato Cream (Print Format)
Tender chicken with pasta in a creamy tomato sauce enriched with sundried tomatoes and fresh spinach.
# Ingredients:
→ Sauce
01 -
1 ½ cups half and half or heavy cream
02 -
1 ¼ cups chicken broth
03 -
½ chicken bouillon cube
04 -
2 teaspoons honey
05 -
1 teaspoon hot sauce (Frank’s recommended)
06 -
1 teaspoon Dijon mustard
07 -
¾ teaspoon onion powder
08 -
¾ teaspoon dried parsley
09 -
¾ teaspoon dried oregano
10 -
¾ teaspoon dried basil
→ Chicken and Pasta
11 -
1 pound boneless skinless chicken breast
12 -
Salt and pepper to taste
13 -
½ cup dry white wine (Sauvignon Blanc, Pinot Grigio, or Chardonnay)
14 -
3 tablespoons butter
15 -
3 cloves garlic, minced
16 -
2 tablespoons tomato paste
17 -
2 tablespoons all-purpose flour
18 -
⅓ cup sundried tomatoes, oil reserved
19 -
¾ cup freshly grated Parmesan cheese
20 -
4 tablespoons softened cream cheese
21 -
2 cups packed fresh spinach
22 -
¾ pound ziti pasta
# Steps:
01 -
Combine half and half, chicken broth, bouillon cube, honey, hot sauce, Dijon mustard, and dried spices in a large measuring cup and set aside. Pat sundried tomatoes dry and chop roughly. Measure remaining ingredients before starting.
02 -
Slice chicken breasts lengthwise into 2 to 3 thinner pieces. Cover with plastic wrap and gently pound with a meat mallet until tender. Cut into bite-size pieces and season with salt and pepper.
03 -
Heat 1 to 2 tablespoons of reserved sundried tomato oil in a large skillet over medium-high heat. Add chicken pieces and sauté until golden on all sides, about 5 to 7 minutes. Remove chicken and set aside.
04 -
Bring a large pot of water to a boil and add ½ tablespoon kosher salt once boiling for seasoning. Cook pasta to al dente following package instructions, then drain and set aside.
05 -
Add white wine to the same skillet used for chicken. Set heat to medium and use a silicone spatula to scrape bottom and sides to release browned bits. Simmer until liquid is reduced by half, approximately 3 to 4 minutes.
06 -
Add butter and minced garlic to the skillet, cooking for 1 minute until fragrant. Stir in tomato paste and flour, cooking continuously for 2 minutes to form a roux.
07 -
Gradually add the prepared sauce from step 1 in small splashes while stirring continuously to blend and thicken.
08 -
Stir in chopped sundried tomatoes and bring sauce to a boil. Reduce heat to low and add softened cream cheese, stirring until melted and fully integrated.
09 -
Simmer sauce partially covered while adding Parmesan cheese gradually, stirring to melt. Add fresh spinach and cook until wilted, about 1 minute.
10 -
Return cooked chicken along with any accumulated juices to the sauce. Gradually add drained pasta until desired sauce-to-pasta ratio is achieved. Note that the sauce will thicken as it stands. Serve immediately.
# Tips:
01 -
To soften cream cheese quickly, microwave in 10 second intervals at low power without melting. Use plain sundried tomatoes to avoid unwanted seasonings. Substitute pasta varieties such as penne or rigatoni for variation.