Chicken Tomato Pasta (Print Version)
You get tender chicken, creamy tomato-Parmesan sauce, a hit of herbs, and linguine all in one bowl. Super hearty and perfect for dinner.
# Ingredients:
→ Sauce
01 -
2.5 ml mustard powder
02 -
2.5 ml dried basil
03 -
2.5 ml dried oregano
04 -
5 ml onion powder
05 -
5 ml hot sauce
06 -
10 ml honey
07 -
175 ml chicken broth
08 -
295 ml half and half
→ Chicken and Pasta
09 -
225 g linguine
10 -
66 g grated Parmesan cheese
11 -
45 g tomato paste
12 -
3 garlic cloves, minced
13 -
42 g unsalted butter
14 -
120 ml dry white wine
15 -
15–30 ml olive oil
16 -
24 g plain flour
17 -
Black pepper, to taste
18 -
Salt, to taste
19 -
10 ml Italian seasoning
20 -
450 g boneless, skinless chicken breasts
# Steps:
01 -
Gently toss together the cooked linguine and the chicken strips with the sauce until everything’s coated and warmed up. Taste and add a little more salt if you want. Don’t wait, serve right away.
02 -
Shake in the Parmesan bit by bit and keep stirring so it melts smooth and creamy.
03 -
Pour in the sauce mix slowly, stirring non-stop and let it heat up to a slight boil. Turn down to low and let it bubble softly. While that's happening, boil your linguine until it’s just right, then drain it well.
04 -
Drop in the tomato paste and stir it around so it mixes all the way through.
05 -
In that same skillet, add your wine, garlic, and butter over medium heat. Scrape up the tasty bits stuck to the pan and let it all simmer down by half, about four minutes.
06 -
Fill a big pot with water, salt it well, and bring it to a rolling boil.
07 -
Pour oil into a deep skillet and warm it over medium-high. Brown the chicken on each side—do it in batches, about 4–5 minutes per side so it doesn’t crowd the pan. Let chicken rest off the heat for 10 minutes, then cut into strips.
08 -
Split your chicken breasts in half lengthwise for thinner pieces. Cover with plastic wrap and pound with a meat mallet till they’re about 1.25 cm thick. Dab dry, season all over with Italian seasoning, salt, and pepper. Dust both sides with flour.
09 -
In a big measuring jug, whisk together the half and half, chicken broth, honey, hot sauce, onion powder, oregano, basil, and that dash of mustard powder. Put it aside for now.
# Notes:
01 -
For the smoothest sauce, freshly grate your own Parmesan and keep the heat low after adding cheese so it doesn't go gritty.
02 -
Sauvignon Blanc is awesome here for extra flavor, but subbing chicken broth works if you skip wine.
03 -
If you grab those little tubes of tomato paste, you won’t waste any and it’s easy to squeeze out just what you need.
04 -
You can use other pasta shapes or mix in extras like spinach, mushrooms, fresh basil or chopped tomatoes.
05 -
Pop leftovers in a sealed container in the fridge for up to three days, or stash in the freezer for three months tops.