Tomato Chicken Pasta Main (Print)
Juicy chicken, linguine, and creamy tomato-Parmesan sauce for a cozy main bursting with herbs and rich flavors.
# Ingredients:
→ Sauce
01 -
295 ml half and half
02 -
175 ml chicken broth
03 -
10 ml honey
04 -
5 ml hot sauce
05 -
5 ml onion powder
06 -
2.5 ml dried oregano
07 -
2.5 ml dried basil
08 -
2.5 ml mustard powder
→ Chicken and Pasta
09 -
450 g boneless, skinless chicken breasts
10 -
10 ml Italian seasoning
11 -
Salt, to taste
12 -
Black pepper, to taste
13 -
24 g plain flour
14 -
15–30 ml olive oil
15 -
120 ml dry white wine
16 -
42 g unsalted butter
17 -
3 garlic cloves, minced
18 -
45 g tomato paste
19 -
66 g grated Parmesan cheese
20 -
225 g linguine
# Steps:
01 -
Whisk together half and half, chicken broth, honey, hot sauce, onion powder, dried oregano, dried basil, and mustard powder in a large measuring jug. Set aside.
02 -
Slice chicken breasts in half lengthwise to create thinner fillets. Cover with plastic wrap and use a meat mallet to pound to 1.25 cm thickness. Pat dry and season each side with salt, black pepper, and Italian seasoning. Dust chicken with flour, coating both sides evenly.
03 -
Heat olive oil in a deep 30-cm skillet over medium-high heat. Sear chicken fillets in batches for 4–5 minutes per side until a golden crust develops. Remove and rest chicken for 10 minutes, then slice into strips.
04 -
Bring a large pot of salted water to a boil.
05 -
Add white wine, butter, and minced garlic to the same skillet over medium heat. Scrape the bottom to release browned bits and simmer until reduced by half, about 4 minutes.
06 -
Stir tomato paste into the skillet until fully blended.
07 -
Gradually add the prepared sauce mixture to the skillet in small amounts, stirring continuously. Bring to a gentle boil, then reduce heat to low and simmer. Meanwhile, cook linguine in boiling salted water until al dente. Drain thoroughly.
08 -
Gradually sprinkle in grated Parmesan cheese, stirring steadily to ensure smooth incorporation.
09 -
Add drained linguine and cooked chicken strips to the sauce. Toss thoroughly until evenly coated and heated through. Adjust seasoning with salt if desired. Serve immediately.
# Additional Notes:
01 -
For optimal sauce texture, grate Parmesan fresh from the block and avoid overheating the base when incorporating cheese to prevent graininess.
02 -
Sauvignon Blanc is preferred for depth in the sauce, though chicken broth offers a suitable non-alcoholic substitute.
03 -
Small tubes of tomato paste facilitate zero waste and precise measurement.
04 -
This dish accommodates various pasta types and can be enhanced with diced tomatoes, mushrooms, basil, or spinach.
05 -
Store leftovers in an airtight container and refrigerate for up to 3 days, or freeze for up to 3 months.