Domingo’s Creamy Pasta

Serves 1
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Directions

  1. 1Drizzle olive oil onto the chicken breast.
  2. 2Drizzle olive oil onto the chicken breast.
  3. 3Drizzle olive oil onto the chicken breast.
  4. 4Season the chicken breast with salt.
  5. 5Season the chicken breast with salt.
  6. 6Season the chicken breast with salt.
  7. 7Sprinkle the chicken breast with your preferred spice blend, like Greek Freak.
  8. 8Sprinkle the chicken breast with your preferred spice blend, like Greek Freak.
  9. 9Sprinkle the chicken breast with your preferred spice blend, like Greek Freak.
  10. 10Heat olive oil in a frying pan.
  11. 11Heat olive oil in a frying pan.
  12. 12Heat olive oil in a frying pan.
  13. 13Place the seasoned chicken breast into the hot pan.
  14. 14Place the seasoned chicken breast into the hot pan.
  15. 15Place the seasoned chicken breast into the hot pan.
  16. 16Flip the chicken breast to sear the other side.
  17. 17Flip the chicken breast to sear the other side.
  18. 18Flip the chicken breast to sear the other side.
  19. 19Add butter to the pan with the chicken and baste the chicken with the melted butter.
  20. 20Add butter to the pan with the chicken and baste the chicken with the melted butter.
  21. 21Add butter to the pan with the chicken and baste the chicken with the melted butter.
  22. 22Remove the cooked chicken from the pan and place it on a baking sheet, pouring the pan drippings over it.
  23. 23Remove the cooked chicken from the pan and place it on a baking sheet, pouring the pan drippings over it.
  24. 24Remove the cooked chicken from the pan and place it on a baking sheet, pouring the pan drippings over it.
  25. 25Finely chop the shallot.
  26. 26Finely chop the shallot.
  27. 27Finely chop the shallot.
  28. 28Mince the garlic cloves.
  29. 29Mince the garlic cloves.
  30. 30Mince the garlic cloves.
  31. 31Sauté the chopped shallots and minced garlic in the pan used for chicken.
  32. 32Sauté the chopped shallots and minced garlic in the pan used for chicken.
  33. 33Sauté the chopped shallots and minced garlic in the pan used for chicken.
  34. 34Add sun-dried tomato paste to the pan and stir.
  35. 35Add sun-dried tomato paste to the pan and stir.
  36. 36Add sun-dried tomato paste to the pan and stir.
  37. 37Pour heavy cream into the pan and stir to combine.
  38. 38Pour heavy cream into the pan and stir to combine.
  39. 39Pour heavy cream into the pan and stir to combine.
  40. 40Grate Parmigiano Reggiano cheese directly into the sauce.
  41. 41Grate Parmigiano Reggiano cheese directly into the sauce.
  42. 42Grate Parmigiano Reggiano cheese directly into the sauce.
  43. 43Stir the cheese into the sauce until well combined and creamy.
  44. 44Stir the cheese into the sauce until well combined and creamy.
  45. 45Stir the cheese into the sauce until well combined and creamy.
  46. 46Boil mafaldine pasta in a pot of water.
  47. 47Boil mafaldine pasta in a pot of water.
  48. 48Boil mafaldine pasta in a pot of water.
  49. 49Remove the cooked pasta from the water, draining it.
  50. 50Remove the cooked pasta from the water, draining it.
  51. 51Remove the cooked pasta from the water, draining it.
  52. 52Add the cooked pasta to the creamy sauce in the pan.
  53. 53Add the cooked pasta to the creamy sauce in the pan.
  54. 54Add the cooked pasta to the creamy sauce in the pan.
  55. 55Toss the pasta with the sauce until fully coated.
  56. 56Toss the pasta with the sauce until fully coated.
  57. 57Toss the pasta with the sauce until fully coated.
  58. 58Serve the creamy pasta into a bowl.
  59. 59Serve the creamy pasta into a bowl.
  60. 60Serve the creamy pasta into a bowl.
  61. 61Slice the cooked chicken breast.
  62. 62Slice the cooked chicken breast.
  63. 63Slice the cooked chicken breast.
  64. 64Place the sliced chicken breast on top of the pasta.
  65. 65Place the sliced chicken breast on top of the pasta.
  66. 66Place the sliced chicken breast on top of the pasta.
  67. 67Garnish with more grated Parmigiano Reggiano.
  68. 68Garnish with more grated Parmigiano Reggiano.
  69. 69Garnish with more grated Parmigiano Reggiano.

Ingredients

  • 1 Chicken Breast
  • 1 Chicken Breast
  • 1 Chicken Breast
  • 2 tbsp Olive Oil
  • 2 tbsp Olive Oil
  • 2 tbsp Olive Oil
  • Preferred Spice Blend (Greek Freak)
  • Preferred Spice Blend (Greek Freak)
  • Preferred Spice Blend (Greek Freak)
  • Salt
  • Salt
  • Salt
  • 300 g Mafaldine Pasta
  • 300 g Mafaldine Pasta
  • 300 g Mafaldine Pasta
  • 2 tbsp Unsalted Butter
  • 2 tbsp Unsalted Butter
  • 2 tbsp Unsalted Butter
  • 2 cups Heavy Cream
  • 2 cups Heavy Cream
  • 2 cups Heavy Cream
  • 1 tbsp Sun-dried Tomato Paste
  • 1 tbsp Sun-dried Tomato Paste
  • 1 tbsp Sun-dried Tomato Paste
  • 4 cloves Garlic
  • 4 cloves Garlic
  • 4 cloves Garlic
  • 1 Shallot
  • 1 Shallot
  • 1 Shallot
  • 1 cup grated Parmigiano Reggiano
  • 1 cup grated Parmigiano Reggiano
  • 1 cup grated Parmigiano Reggiano
  • Parmesan cheese for garnish
  • Parmesan cheese for garnish
  • Parmesan cheese for garnish

Equipment

Cutting boardChef's knifeFrying panTongsBaking sheetSpoonPotColander/pasta insertGraterSpatula