Ingredients
Scale
- 10.5 oz (300 g) pasta
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 lb (450 g) chicken breast, cut into 1-inch pieces
- 1 small onion, finely diced
- 2 large garlic cloves, finely chopped
- ¼ teaspoon red chili flakes
- 1 tablespoon Italian seasoning
- 1 ½ cup (300 ml) tomato puree (passata)
- 1 cup half and half (single cream)
- ½ cup (50 g) Parmesan, grated
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook pasta al dente according to package instructions. Reserve 1-2 cups of pasta cooking water before draining.
- While pasta cooks, heat olive oil and melt butter in a large pan or Dutch oven. Add chicken pieces and cook 5-6 minutes until slightly golden.
- Add onion, garlic, and red chili flakes. Cook 2 minutes until onion is soft.
- Stir in Italian seasoning and tomato puree. Mix well.
- Reduce heat to low, stir in half and half, and simmer 2-3 minutes.
- Add cooked pasta and Parmesan to sauce. Toss until pasta is well coated.
- Stir in fresh parsley. Season with salt and pepper to taste. Serve immediately with extra Parmesan or parsley if desired.
Notes
- Reserve pasta water to adjust sauce thickness if needed.
- Use freshly grated Parmesan for best flavor.
- Can be garnished with extra parsley or chili flakes for more heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner / Main Course
- Method: Stovetop
- Cuisine: Comfort Food / Italian-Inspired