Creamy Chicken Breast Pasta, Restaurant Style

Raw materials

Sear the chicken first, then build the sauce in the same pan.

Chicken Boneless Breast

450 g · 1 pack · 13% off

₹279₹320

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Method

Save a cup of pasta water. It loosens the sauce and makes it glossy.

1. 01
   Get set

   Take the chicken out of the fridge 15 minutes before cooking. Pat it dry with paper towels. Wash your hands, board and knife after handling raw chicken. Cut the breast into bite-size pieces.

2. 02
   Boil the pasta

   Cook the pasta in well-salted water until al dente. Keep 1 cup of the pasta water, then drain.

3. 03
   Sear the chicken

   Season the chicken. Heat the oil in a wide pan and cook for 5 to 6 minutes, turning, until golden. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer. Set aside.

4. 04
   Make the sauce

   In the same pan, melt the butter and cook the garlic for 30 seconds. Add the cream and milk and simmer for 3 minutes.

5. 05
   Add the cheese

   Stir in the cheese and chilli flakes until smooth. Loosen with pasta water if too thick.

6. 06
   Combine

   Add the pasta and the chicken. Toss for 1 minute and serve hot.

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