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Ingredients
Scale
- 10 oz (280 g) Pasta (Penne or similar)
- 1 lb (450 g) Chicken breast (2 breast cut in half)
- 2 tbsp Olive oil
- 2 tbsp Butter
- ½ tsp Kosher salt
- ½ tsp Black pepper
- 1 tsp Dried oregano
- 1 tsp Sweet paprika
- ¼ tsp Garlic powder
- ½ cup (60 g) Flour
- 1 clove Garlic, sliced
- ½ cup Red onions, chopped
- 1 tsp Dried oregano
- 1 tsp Mustard paste
- 2 tbsp Tomato paste
- 1 tsp Crushed bouillon cube or ¼ cup chicken broth
- ½ cup (120 ml) Water
- ½ cup (120 ml) Heavy cream (15 to 25%)
- 2 tbsp Fresh parsley, chopped
- ½ cup (50 g) Parmesan cheese, grated
- 1 cup (110 g) Cheddar cheese, shredded
- 1 cup (110 g) Mozzarella cheese, shredded
Instructions
- Boil salted water and add pasta, cooking until nearly al dente.
- Season chicken with spice blend and coat in flour mixture.
- Heat oil and butter in a skillet, cooking chicken until fully cooked.
- Sauté garlic and onions in the same skillet until translucent.
- Create sauce base with tomato, mustard, and bouillon mixed with water.
- Stir in heavy cream and half of each cheese, mixing until melted.
- Toss cooked pasta into the sauce, adding chicken on top.
- Sprinkle remaining cheeses, cover, and cook on low to melt.
- Garnish with parsley and serve hot.
Notes
For a creamier sauce, add more heavy cream or pasta water.
Marinate chicken with spices for added flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 620
- Sugar: 2
- Sodium: 800
- Fat: 35
- Saturated Fat: 20
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 3
- Protein: 30
- Cholesterol: 120