Pasta chicken
Pasta chicken

Anju Bhatia



Prep Time

0 : 0

Cooking Time

0 : 20



Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 5.45 g
Sat Fat 3.01 g
Salt 143.0 mg
Sugars 2.2 g
  • Other Items
  1. Butter -1 tbsp
  2. Chicken breast- half
  3. cloves minced- 2
  4. Basil- 2 tbsp
  5. Heavy cream- 1 cup
  6. Pasta- 2 cups
  7. Salt As Per Taste
  8. Tomatoes- 2 chopped
  9. Pepper Crushed As Per Taste
  10. water
  1. Place a large saucepan on low heat, melt the butter; then add garlic and saute. Add the tomatoes, increase the heat and bring to a boil. Reduce the heat and simmer, uncovered, for about 10 minutes then add cream and bring it to a boil.
  2. Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute the chicken. Make sure to press on the chicken occasionally, let this cook for about 4 minutes.
  3. In the same skillet, bring 1/4 cup chicken broth to boil on a medium flame while stirring the pan juices. Reduce it slightly and add in the cream sauce, stir in basil and adjust seasonings to taste.
  4. Meanwhile, bring a large pot of lightly salted water to a boil. Add the pasta and cook for 8-10 minutes, drain and transfer to a bowl, toss with 3-4 tablespoons of the sauce.
  5. Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed.
  6. Transfer the pasta to serving plates, top with chicken and coat with the cream sauce.