A silky cream-and-tomato sauce, juicy chicken breast, and bright sun-dried tomatoes make this pasta quick to cook and rich with restaurant-style flavor at home. An everyday recipe that always delivers deep savoriness and comfort.
Ingredients
For the pasta and sauce:
- Pasta — 7 oz | 200 g
- Heavy cream (33%) — 3/4 cup | 200 ml
- Tomato paste — 1 tbsp | 1 tbsp
- Garlic — 2 cloves
- Sun-dried tomatoes — 1 oz | 30 g
- Grana Padano cheese — 3/4 oz | 20 g
- Chicken breast — 1 piece | 1 breast
- Fresh parsley — to taste
- Salt and black pepper — to taste
For the chicken (spice mix):
- Paprika
- Garlic powder
- Onion powder
- Dried parsley
- Oregano
- Salt and pepper
How to make it
- Cut the chicken breast into bite-size pieces and season with paprika, garlic powder, onion powder, dried parsley, oregano, salt, and pepper. Toss well.
- Heat a skillet over medium heat and cook the chicken until golden and cooked through, 5–7 minutes. Transfer to a plate.
- Meanwhile, cook the pasta in plenty of salted water until al dente. Reserve 1/4–1/2 cup | 50–100 ml of the cooking water.
- In the same skillet, briefly sauté the minced garlic for 20–30 seconds, just until fragrant.
- Add the tomato paste and cook for 30 seconds. Pour in the cream, add the sun-dried tomatoes, chopped fresh parsley, and grated Grana Padano. Season with salt and pepper. Stir and simmer for 2–3 minutes, until smooth and creamy.
- Add the cooked pasta and toss gently. For a silkier texture, add a little reserved pasta water if needed.
- Divide among plates and top with the chicken. Finish with extra cheese and herbs, if desired, and serve immediately.
Nutritional value per serving
| Calories | ≈ 880 kcal |
|---|---|
| Protein | ≈ 45 g |
| Fat | ≈ 45 g |
| Carbohydrates | ≈ 70 g |
| Fiber | ≈ 5 g |
| Sodium | ≈ 900 mg |
FAQ
Can I swap the cream for a lighter option?
Yes, use 20% cream or a 1:1 mix of milk and cream. The sauce will be less rich, but still creamy. If needed, let it reduce a little longer over the heat.
Which pasta works best with this sauce?
Short shapes that hold sauce well are ideal: penne, rigatoni, or fusilli. Long shapes such as fettuccine or tagliatelle also work beautifully.
What can I use instead of Grana Padano?
Parmesan or any firm aged cheese with a pronounced flavor is a great substitute. Add to taste and adjust the salt accordingly.
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Tips and variations
- To keep the chicken juicy, do not overcook it and sear it in a single layer.
- Want a stronger tomato note? Add another 1 tsp | 1 tsp of tomato paste or a couple of spoonfuls of oil from the sun-dried tomatoes.
- For more heat, add a pinch of chili flakes or a little hot pepper while sautéing the garlic.
- Gluten-free option: use rice or corn pasta and check the ingredient list on the sun-dried tomatoes.
- Storage: keep cooled pasta in the refrigerator for up to 2 days. Reheat in a skillet with a splash of milk or water.