Creamy chicken pasta
Our creamy chicken pasta is the ultimate comfort food! Succulent pieces of tender chicken are simmered in a luscious, velvety sauce, perfectly paired with al dente pasta to create a rich and satisfying dish.
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Creamy chicken pasta
Ingredients
- Chicken fillets
- 4 chicken breast fillets
- ¼ cup flour
- 1 egg
- 1 cup panko breadcrumbs
- ½ cup parmesan, grated
- 2 tsp Italian herbs
- ¼ cup oil
- Sauce
- ½ small onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp butter
- ¼ cup flour
- 2 cups milk
- 1 cup chicken stock
- 1 cup cheddar, grated
- To serve
- 500 g penne
- Dried herbs, to sprinkle
Instructions
For the chicken
Preheat the oven to 180ºC. Grease an oven dish.
Lay your chicken breast on a chopping board and cover with cling film. Gently bash the chicken breast using a rolling pin until 1 cm thick.
Place the flour and egg in two separate bowls, and the breadcrumbs combined with the parmesan and Italian herbs in a third bowl.
Coat both sides of the chicken in the flour, then dip into the egg and finish in the breadcrumb mixture.
Heat some oil in a pan until hot. Add the chicken breasts and fry in batches until golden, for about 5 minutes
Set fried chicken on some paper towel to drain.
For the sauce
Add some oil to a pan over medium heat. Add the onion and fry until translucent, about 3 minutes. Add the garlic and fry until golden.
In a separate pot over medium heat, add the butter and stir until melted. Add the flour and mix well until a roux forms, about a minute.
Add the milk and chicken stock to the pot and whisk well to incorporate; bring the mixture to a low simmer and whisk as it thickens.
Add the onion and garlic mixture to the sauce along with the cheddar and mix quickly to help it melt.
Cook for a few minutes until thick. If you like, use a stick blender to blend the sauce until smooth. Season to taste.
To finish
Add the pasta to salted boiling water and cook until tender; drain.
Slice the chicken into strips.
Serve pasta in bowls topped with creamy cheese sauce, chicken and a sprinkle of dried herbs.
Notes
Halving the chicken breasts allows them to be nice and thin for when they are fried. They can therefore be cooked fully in the pan and super crispy without becoming dry from overcooking.
ALSO SEE: How to cook dry pasta perfectly
Recipes & styling: Sjaan van der Ploeg
