Easy chicken pasta with pink sauce

Ingredients

• 2 pieces Chicken Breast (cut into 1‑inch cubes)
• 0.5 teaspoon Table Salt (fine sea salt preferred)
• 0.25 teaspoon Black Pepper (freshly ground)
• 0.1 teaspoon Smoked Paprika (a pinch)
• 2 tablespoon Olive Oil (for coating the chicken)
• 0.5 teaspoon Crushed Red Pepper Flakes (optional heat)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 1 piece White Onion (finely chopped)
• 2 cloves Garlic Clove (minced)
• 0.5 piece Red Bell Pepper (sliced then cubed)
• 50 grams Sun‑Dried Tomatoes (marinated) (finely chopped)
• 50 grams Unsalted Butter (cut into pieces)
• 1 tablespoon Tomato Puree (canned)
• 250 ml Heavy Cream (full‑fat)
• 200 grams Dry Pasta (penne or fusilli) (cook al dente)
• 30 grams Parmesan Cheese (freshly grated)
• 2 tablespoons Fresh Parsley (chopped)

Instructions

1. Cube and Season Chicken

   Trim the chicken breasts, cut into 1‑inch cubes, then place in a bowl. Add ½ tsp salt, ¼ tsp freshly ground black pepper, a pinch of smoked paprika, 2 tbsp olive oil, ½ tsp chili flakes, and 1 tbsp lemon juice. Toss until every piece is evenly coated.

   Time: PT5M

2. Prep Vegetables

   Finely chop 1 white onion and mince 2 garlic cloves. Slice half of a red bell pepper into strips, then dice into small cubes. Roughly chop 50 g sun‑dried tomatoes.

   Time: PT5M

3. Cook the Chicken

   Heat the large skillet over high heat until a drop of water sizzles. Add the seasoned chicken (no extra oil needed). Cook, stirring occasionally, for 5‑7 minutes until the pieces are golden brown on all sides.

   Time: PT7M

   Temperature: high

4. Set Chicken Aside

   Transfer the browned chicken to a plate and set aside. Keep the skillet on the stove; it holds flavorful browned bits.

   Time: PT1M

5. Sauté Vegetables

   Reduce heat to medium. Add 50 g unsalted butter to the same skillet. Once melted, add the onion, garlic, red pepper, and chopped sun‑dried tomatoes. Sauté for about 5 minutes, or until the onion becomes translucent.

   Time: PT5M

   Temperature: medium

6. Add Tomato Puree and Season

   Stir in 1 tbsp tomato puree and cook for 1‑2 minutes. Season with a pinch of salt and freshly ground black pepper. Taste and adjust if needed.

   Time: PT2M

   Temperature: medium

7. Create the Pink Cream Sauce

   Pour in 250 ml heavy cream, stirring continuously. Bring the mixture to a gentle simmer, then return the chicken (including any juices) to the pan. Cook for another 5 minutes, allowing the sauce to thicken slightly and the chicken to finish cooking.

   Time: PT5M

   Temperature: medium

8. Cook Pasta

   While the sauce simmers, bring a large pot of salted water to a rolling boil (about 1 L per 100 g pasta). Add 200 g dry pasta and cook al dente according to package instructions, usually 9‑11 minutes. Reserve 1‑2 ladles of the starchy pasta water, then drain the pasta.

   Time: PT12M

   Temperature: 100°C

9. Combine Pasta and Sauce

   Add the drained pasta directly into the skillet with the pink sauce. Toss to coat, adding reserved pasta water a little at a time (about 1‑2 ladles) until the sauce reaches a silky consistency. Cook together for 2‑3 minutes so the pasta absorbs the flavors.

   Time: PT3M

   Temperature: medium

10. Finish and Serve

    Stir in 30 g grated Parmesan cheese and 2 tbsp chopped fresh parsley. Give the pasta a final toss, then plate immediately.

    Time: PT2M

Nutrition Facts

Calories

1650

Protein

30g

Carbohydrates

70g

Fat

80g

Fiber

4g

Ingredient Substitutions

• Instead of Chicken Breast: Chicken Thighs, Turkey Breast
• Instead of Table Salt: Kosher Salt
• Instead of Black Pepper: Pre‑ground Black Pepper
• Instead of Smoked Paprika: Regular Paprika
• Instead of Olive Oil: Vegetable Oil
• Instead of Crushed Red Pepper Flakes: Cayenne Pepper
• Instead of Lemon Juice: Lemon zest mixed with water
• Instead of White Onion: Yellow Onion
• Instead of Garlic Clove: Garlic paste
• Instead of Red Bell Pepper: Any color bell pepper
• Instead of Sun‑Dried Tomatoes (marinated): Roasted red peppers, Regular tomatoes (cooked)
• Instead of Unsalted Butter: Margarine
• Instead of Tomato Puree: Crushed tomatoes
• Instead of Heavy Cream: Half‑and‑half, Coconut cream (non‑dairy)
• Instead of Dry Pasta (penne or fusilli): Any short pasta
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Fresh Parsley: Fresh basil

Equipment Needed

• Cutting Board
• Chef's Knife
• Large Skillet
• Large Pot
• Measuring Spoons
• Ladle
• Microplane Grater (optional)
• Wooden Spoon or Spatula
• Colander
• Cheese Grater
• Tongs (optional)

Critical Steps — Do Not Skip

• Season and rest the chicken before cooking to develop flavor.
• Sear the chicken on high heat without overcrowding the pan.
• Use butter and sauté the vegetables until the onion is translucent.
• Add pasta water gradually to achieve a smooth, non‑splitting sauce.
• Cook pasta al dente and finish it in the sauce for maximum flavor absorption.

Chef Tips from the Video

• For extra depth, toast the smoked paprika briefly in the dry skillet before adding the chicken.
• A splash of white wine after sautéing the vegetables adds acidity and complexity.
• Use freshly grated Parmesan for the best melt and flavor.

Troubleshooting

Storage

Refrigerator: Store sauce and cooked chicken separately in airtight containers for up to 3 days. Cooked pasta can be kept for 2 days.

Freezer: Raw seasoned chicken can be frozen for up to 2 months. The sauce freezes well for up to 2 months; reheat gently.

Room temperature: Do not leave the dish at room temperature for more than 2 hours.

Make-Ahead Tips

• Season and marinate the chicken up to 24 hours ahead; keep refrigerated.
• Prepare the sauce (without cream) a day in advance; reheat and add cream just before serving.
• Cook pasta al dente, rinse briefly with cold water, and store; reheat in the sauce.

Frequently Asked Questions