Creamy Chicken Pasta

Ingredients

• Water (For boiling pasta)
• 0.5 tsp Salt (For boiling pasta)
• 300 g Penne pasta (Boil until 70–80% cooked)
• 2 tbsp Oil (For tomato purée)
• 4 Tomatoes (Large, roughly chopped)
• 6.5 cloves Garlic (For tomato purée)
• 1 tsp Kashmiri chilli powder or paprika (For tomato purée)
• Salt (2 pinches, for tomato purée)
• 2.5 tbsp Water (For tomato purée)
• 450 g Chicken
• 1.5 tsp Chilli powder (For marinating chicken)
• 1 tsp Kashmiri chilli powder or paprika (For marinating chicken)
• 1 tsp Oregano (For marinating chicken)
• 0.25 tsp Black pepper (For marinating chicken)
• 0.5 tsp Salt (For marinating chicken)
• 1.5 tbsp Oil (For sautéing chicken; source gives 1–2 tbsp)
• 2 tbsp Oil (For pasta cooking)
• 1 Onion (Finely chopped)
• 5.5 cloves Garlic (Grated or minced)
• 1 tsp Oregano (For pasta sauce)
• 1 tsp Chilli flakes
• Tomato purée (Made from the prepared tomato mixture, plus water as stated)
• 1.5 tbsp Tomato ketchup
• 2 tbsp Fresh cream
• 0.25 tsp Black pepper (For pasta sauce)
• Salt (To taste, for pasta sauce)
• Cooked pasta (Use the prepared penne)
• 1 cup Pasta water (Adjust to the required consistency)
• Coriander leaves or parsley (For garnish)
• Parmesan cheese (For garnish)

Steps

1. 1

   Bring a pot of water to a boil. Add the pasta-boiling salt and penne, then cook for 6–8 minutes, stirring occasionally, until the pasta is about 70–80% cooked. Reserve 1 cup of pasta water, then drain the pasta.

2. 2

   Heat 2 tablespoons oil for the tomato purée in a pan. Add the roughly chopped tomatoes and 6–7 garlic cloves.

3. 3

   Add the Kashmiri chilli powder or paprika, the two pinches of salt, and 2–3 tablespoons water. Cook the mixture well, then let it cool and grind it to a purée.

4. 4

   Combine the chicken with chilli powder, Kashmiri chilli powder or paprika, oregano, pepper, and ½ teaspoon salt. Marinate for 30 minutes.

5. 5

   Heat 1–2 tablespoons oil in a pan. Add the marinated chicken and sauté until it is about 75% cooked.

6. 6

   Heat 2 tablespoons oil for the pasta in a pan. Add the finely chopped onion and cook until softened.

7. 7

   Add the grated or minced garlic, oregano, and chilli flakes to the onion and stir.

8. 8

   Add the prepared tomato purée and water, then add the tomato ketchup, fresh cream, pepper, and salt to taste. Stir to combine.

9. 9

   Add the cooked pasta and 1 cup pasta water, adjusting the liquid for the consistency you want.

10. 10

    Add the partially cooked chicken. Mix, cover, and cook for 4–5 minutes, until the pasta is completely cooked.

11. 11

    Serve garnished with coriander leaves or parsley and Parmesan cheese.

Notes

The source gives ranges for the chicken-sautéing oil and tomatoes’ water; midpoint amounts are used where a single numeric amount is required. Garnish quantities are unspecified. The creator does not specify the heat level or exact amount of water added with the tomato purée.

Nutrition per serving

• main
• dinner
• pasta
• chicken
• creamy
• one-pan finish
• weeknight meal