Serves 4
Directions
- 1Dice the chicken breast into cubes.
- 2Add seasoning to the chicken: 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne, 1 tsp salt, and 1 tsp pepper.
- 3Mix well with your hands until fully coated.
- 4Boil 300g penne pasta in some salted water.
- 5Save a little bit of pasta water to use in the sauce.
- 6Cook the chicken on high heat with some cooking spray until golden brown and tender.
- 7Set the cooked chicken aside.
- 8Melt down 15g light butter in the pan.
- 9Add 4 cloves of garlic and 1 tsp chilli flakes.
- 10Stir until fragrant.
- 11Add 200ml evaporated milk, 120ml chicken stock, 100g tomato sauce, 80g light cream cheese, and 80ml pasta water.
- 12Let it fully melt down on medium heat.
- 13Add 40g grated Parmesan and 1 tsp paprika.
- 14Stir on low heat for 8 minutes until the sauce thickens.
- 15Add back the cooked chicken and the drained pasta.
- 16Add fresh parsley.
- 17Mix it all together until rich and creamy.
- 18Box everything up into four equal servings.
- 19Garnish with Parmesan.
Ingredients
- 650 g chicken breast
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp cayenne
- 1 tsp salt
- 1 tsp pepper
- 300 g penne pasta
- 15 g light butter
- 4 cloves garlic
- 1 tsp chilli flakes
- 200 ml evaporated milk
- 120 ml chicken stock
- 100 g tomato sauce
- 80 g light cream cheese
- 80 ml pasta water
- 40 g grated Parmesan
- 1 tsp paprika
- parsley
Equipment
panpotspatulabowlmeasuring cups
Tips
- Save a little bit of pasta water to use in the sauce.
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