Creamy PINK SAUCE PASTA Recipe

Ingredients

• 1 breast Chicken Breast (skinless, boneless, sliced thin)
• 3 tbsp Olive Oil (for cooking chicken)
• 1 tsp Salt (kosher or table salt)
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1 tsp Paprika
• 0.5 tsp Ground Black Pepper
• 0.5 tsp Pink Himalayan Salt
• 8 oz Pasta (any shape, such as penne or fettuccine)
• 1 cube Chicken Bouillon (adds flavor to pasta water)
• 1 tsp Unsalted Butter
• 0.5 Red Onion (finely chopped)
• 2 Garlic Cloves (minced or pressed)
• 0.5 tsp Crushed Red Pepper Flakes (optional for heat)
• 0.5 tsp Italian Seasoning
• 1 tbsp Lemon Juice (freshly squeezed from half a lemon)
• 1 cup Heavy Cream (35% milkfat)
• 0.25 cup Parmesan Cheese (freshly grated)
• 0.25 cup Mozzarella Cheese (shredded)
• 0.5 cup Dragon Fruit (peeled and cubed, blended into a smooth puree)

Instructions

1. Prepare and Season Chicken

   Slice the chicken breast in half lengthwise, then gently pound with a meat tenderizer until thin but not paper‑thin. Drizzle 1 tbsp olive oil over both sides and sprinkle the mixed seasoning (onion powder, garlic powder, paprika, black pepper, pink Himalayan salt). Rub the seasoning into the meat.

   Time: PT5M

2. Cook Pasta

   Bring 4 cups of water to a boil in a large pot, add a pinch of salt and one chicken bouillon cube. Add the pasta and stir once. Cover and cook 7–8 minutes until al dente, then drain in a colander and set aside.

   Time: PT12M

   Temperature: 100°C

3. Cook Chicken

   Heat 3 tbsp olive oil in a skillet over medium‑high heat. Add the seasoned chicken and cook 3 to 3½ minutes per side until golden and the internal temperature reaches 165°F (74°C). Transfer to a plate and keep warm.

   Time: PT7M

   Temperature: 180°C

4. Sauté Aromatics

   In the same skillet, melt 1 tsp unsalted butter. Add the finely chopped red onion and sauté for 30 seconds, then add the minced garlic and sauté another 30 seconds. Sprinkle crushed red pepper flakes and Italian seasoning, cooking 30 seconds more, then squeeze in the lemon juice.

   Time: PT2M

   Temperature: Medium

5. Create Creamy Base

   Pour in 1 cup heavy cream, stir continuously, and bring to a gentle simmer. Add ¼ cup grated Parmesan, a pinch of salt, and a dash of chicken bouillon. Cook 3 minutes, stirring, until the sauce thickens slightly.

   Time: PT3M

   Temperature: Low

6. Blend Dragon Fruit

   Place ½ cup dragon fruit pieces in a blender and puree until completely smooth. Set aside.

   Time: PT2M

7. Color the Sauce Pink and Combine Pasta

   Gradually stir the dragon fruit puree into the creamy sauce until the desired pink hue is reached. Add the cooked pasta to the skillet, tossing to coat evenly.

   Time: PT2M

   Temperature: Low

8. Finish with Mozzarella and Serve

   Sprinkle ¼ cup shredded mozzarella over the pasta, allowing it to melt gently. Slice the rested chicken breast and arrange on top of the pasta. Serve immediately.

   Time: PT2M

   Temperature: Low

Nutrition Facts

Calories

650

Protein

35g

Carbohydrates

70g

Fat

25g

Fiber

4g