Directions
- 1Dice chicken breast into cubes. Add garlic powder, onion powder, 1/2 tsp cayenne, salt, and pepper. Mix well with your hands to fully coat.
- 2Boil penne pasta in salted water and save some pasta water for the sauce.
- 3Cook chicken on high heat with cooking spray until golden brown and tender. Set aside.
- 4Melt light butter in a pan. Add garlic and chilli flakes and stir until fragrant.
- 5Add evaporated milk, chicken stock, tomato sauce, light cream cheese, and pasta water.
- 6Let the mixture melt, then add grated Parmesan, paprika, and salt to taste. Stir on low heat until the sauce thickens.
- 7Add back the cooked chicken and drained pasta.
- 8Add fresh parsley and mix everything together until rich and creamy.
- 9Box everything up into four equal servings and garnish 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
- 1 cooking spray
- 300 g penne pasta
- 15 g light butter
- 4 garlic cloves
- 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 Parmesan
- 1 tsp paprika
- 1 parsley
Equipment
panbowlpot
Related recipes
Creamy Garlic Pizza Dip
Italian · Sauce & Condiment
Skillet Express Lasagna
Italian · Sauce & Condiment
Rao's Copycat Roasted Garlic Alfredo
Italian · Sauce & Condiment1h
Restaurant-style Tomato Sauce
Italian · Sauce & Condiment
Peposo with Parmesan Polenta and Salsa Verde
Italian · Sauce & Condiment
Parmesan Garlic Mushroom Cream Sauce
Italian · Sauce & Condiment
One Pan Garlic Parmesan Chicken & Potatoes
Italian · Sauce & Condiment1h 40m
Marry Me Tofu Sauce
Italian · Sauce & Condiment15m
Malfattis Caseros
Italian · Sauce & Condiment
High-Protein Cottage Cheese Alfredo Sauce
Italian · Sauce & Condiment
Pesto Chicken Pasta
Italian · Sauce & Condiment
Estofado de Vacuno y Polenta Cremosa
Italian · Sauce & Condiment