30 Minute Rosé Chicken Breast Pasta

Name: 30 Minute Rosé Chicken Breast Pasta
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1/2 Chicken Breast; Some Salt; Some Onion Powder; Some Garlic Powder; Some Paprika; 1/4 Onion, diced; 1 clove of Garlic, minced; 1/2 tbsp Tomato Paste; 1/4 cups Milk; 1/4 cups Heavy Cream; 1/2 cups Pasta, cooked; 1/8 cups Pasta Water; Some Parmesan Cheese

Tender seasoned chicken breast is pan-seared until golden, then sliced and served over pasta coated in a silky rosé-style sauce made with tomato paste, milk, cream, and Parmesan. This quick weeknight pasta comes together in about 30 minutes with simple ingredients and a rich, comforting finish.

Tender seasoned chicken breast is pan-seared until golden, then sliced and served over pasta coated in a silky rosé-style sauce ma... Show more

By Kwokspots · Original recipe

Health Grade

C · Balanced

Time

30 min

Price

0,53 €

Calories

319 kcal

low calorie

quick

high protein

low sugar

Method

Prep the ingredients

Slice the Chicken Breast horizontally to make thin, even cutlets so they cook quickly and stay tender. Peel and finely dice the Onion, then peel and mince the Garlic. Grate the Parmesan Cheese if it is not already finely grated, and keep everything close to the stove so the cooking goes smoothly.

Boil the pasta

Bring a large pot of water to a boil and season it generously with Salt. Add the Pasta and cook until al dente according to the package directions. Just before draining, scoop out about 1 cup of the starchy Pasta Water, then drain the pasta and set it aside.

Season the chicken

Pat the chicken cutlets dry, then season both sides with more salt, Onion Powder, Garlic Powder, and Paprika. Press the seasonings onto the surface so they stick well and form a flavorful crust in the pan.

Heat the skillet

Set a large skillet over medium-high heat and let it get properly hot before the chicken goes in. You want the pan hot enough that the chicken sizzles immediately on contact.

Cook the chicken

Lay the seasoned chicken into the hot skillet in a single layer. Cook for 4 to 5 minutes on the first side, flip, and cook for 4 to 5 minutes more, until both sides are nicely browned and the chicken is cooked through. Transfer it to a plate and keep it warm while you make the sauce.

Soften the aromatics

Lower the heat to medium. Add the diced onion to the same skillet and cook, stirring often, until softened and lightly translucent. Add the minced garlic and stir for about 30 seconds, just until fragrant.

Build the rosé sauce

Stir in the Tomato Paste and cook it for about 1 minute to deepen its flavor and take away the raw edge. Pour in the Milk and Heavy Cream, stirring well to dissolve the tomato paste into a smooth, creamy sauce.

Coat the pasta

Bring the sauce to a gentle simmer, then add the cooked pasta along with a splash of the reserved pasta water. Toss until the pasta is fully coated, then let it simmer for 2 to 3 minutes, adding a little more pasta water if needed, until the sauce looks silky and clings to each piece.

Finish the sauce

Stir in the grated Parmesan until melted and smooth. Taste the sauce and adjust the seasoning if needed with a little more salt.

Slice and serve

Slice the warm chicken into strips or bite-size pieces. Spoon the creamy rosé pasta onto plates, arrange the sliced chicken over the top, and finish with any extra sauce from the pan.