Spaghetti with Tomato Cream Sauce

Ingredients

• 500 g Boneless Chicken Breast (cut into bite‑size pieces)
• 300 g Spaghetti (dry pasta)
• 4 Tbsp Unsalted Butter (divided, for sauce and toast)
• 4 pcs Garlic Cloves (minced)
• 1 medium Onion (finely chopped)
• 1 tsp Paprika Powder
• 1/2 tsp Black Pepper (crushed)
• 1 tsp Salt (adjust to taste)
• 2 Tbsp Tomato Paste (canned, optional for color)
• 3 medium Fresh Tomatoes (blended into puree)
• 1/2 cup Milk
• 1/2 cup Heavy Cream
• 1 cube Chicken Stock Cube (or 1 tsp stock powder)
• 1 tsp Dried Oregano
• 100 g Mozzarella Cheese (shredded, optional for toast)
• 4 slices Bread Slices (for garlic‑butter toast, optional)
• 1/2 tsp Garlic Powder (optional for toast)

Instructions

1. Prepare the Chicken

   Trim any excess fat, then cut the boneless chicken into bite‑size pieces (about 1‑2 cm). Set aside in a bowl.

   Time: PT10M

2. Boil the Spaghetti

   Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook al dente according to package instructions (usually 8‑10 minutes). Drain, reserving ½ cup of pasta water.

   Time: PT10M

   Temperature: 100°C

3. Make Tomato Puree

   Core the fresh tomatoes, chop roughly and blend in a blender until smooth. If tomatoes are not very red, add the canned tomato paste for richer color.

   Time: PT5M

4. Sauté Garlic in Butter

   In the large skillet, melt 1 Tbsp butter over medium heat. Add the minced garlic and stir for about 30 seconds until fragrant, being careful not to burn.

   Time: PT2M

   Temperature: Medium

5. Cook the Chicken

   Add the chicken pieces to the skillet. Cook, stirring occasionally, until the color changes from pink to opaque (about 6‑8 minutes).

   Time: PT8M

   Temperature: Medium

6. Season the Chicken

   Sprinkle paprika, crushed black pepper, and a pinch of salt over the cooked chicken. Stir to coat evenly.

   Time: PT1M

7. Sauté Onion for the Sauce

   In a second skillet, melt 1 Tbsp butter over medium heat. Add the chopped onion and the remaining 1 Tbsp butter, sauté just until the onion becomes translucent (about 3 minutes). Do not brown.

   Time: PT3M

   Temperature: Medium

8. Build the Tomato Sauce

   Add the tomato puree, a pinch of salt, black pepper, half a spoon of butter, and the chicken stock cube to the onion mixture. Stir, then let it simmer for 5 minutes.

   Time: PT5M

   Temperature: Medium

9. Add Milk and Cream

   Reduce heat to low, pour in the milk followed by the heavy cream while stirring continuously. Cook for another 2 minutes until the sauce is glossy and slightly thickened.

   Time: PT2M

   Temperature: Low

10. Combine Chicken with Sauce

    Return the cooked chicken (and any juices) to the sauce. Mix gently and let it heat through for 2 minutes.

    Time: PT2M

    Temperature: Low

11. Mix Pasta and Finish

    Add the drained spaghetti to the skillet, sprinkle dried oregano, and toss everything together. Cook for an additional 5 minutes, allowing the pasta to absorb the sauce. If needed, thin with reserved pasta water.

    Time: PT5M

    Temperature: Medium

12. Prepare Garlic‑Butter Mozzarella Toast (Optional)

    Toast the bread slices, spread each with a thin layer of butter, sprinkle garlic powder and shredded mozzarella, then broil for 1‑2 minutes until cheese melts and edges turn golden.

    Time: PT5M

    Temperature: 200°C

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

18 g

Fiber

4 g

Ingredient Substitutions

• Instead of Boneless Chicken Breast: Turkey breast, Firm tofu
• Instead of Spaghetti: Linguine, Fettuccine
• Instead of Unsalted Butter: Olive oil
• Instead of Garlic Cloves: Garlic paste
• Instead of Onion: Shallot
• Instead of Paprika Powder: Smoked paprika
• Instead of Black Pepper: White pepper
• Instead of Salt: Sea salt
• Instead of Tomato Paste: Tomato puree
• Instead of Fresh Tomatoes: Canned diced tomatoes
• Instead of Milk: Almond milk (unsweetened)
• Instead of Heavy Cream: Half‑and‑half
• Instead of Chicken Stock Cube: Vegetable stock cube
• Instead of Dried Oregano: Italian seasoning
• Instead of Mozzarella Cheese: Cheddar, Provolone
• Instead of Bread Slices: Ciabatta, Baguette
• Instead of Garlic Powder: Fresh minced garlic

Equipment Needed

• Cutting Board
• Chef's Knife
• Blender or Hand Blender
• Large Pot
• Large Skillet
• Wooden Spoon or Spatula
• Measuring Spoons
• Grater (optional)
• Tongs (optional)

Critical Steps — Do Not Skip

• Cut chicken into uniform bite‑size pieces for even cooking.
• Do not overcook the chicken; it should stay tender.
• Add milk and cream on low heat to prevent curdling.
• Reserve pasta water to adjust sauce thickness.
• Taste and adjust seasoning before final plating.

Chef Tips from the Video

• Use ripe, red tomatoes for the brightest flavor; if out of season, substitute with high‑quality canned crushed tomatoes.
• Finish the dish with a drizzle of extra‑virgin olive oil and a sprinkle of fresh basil for added freshness.
• For a smoky twist, add a pinch of smoked paprika together with regular paprika.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze the sauce (without pasta) in a freezer‑safe bag for up to 1 month; reheat and combine with freshly cooked pasta.

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

Make-Ahead Tips

• The tomato‑cream sauce can be prepared up to 2 days ahead; store refrigerated and reheat gently before adding pasta.
• Cook the spaghetti al dente and toss with a little oil; refrigerate and combine with sauce when ready to serve.

Frequently Asked Questions