Creamy Chicken Pasta with Cherry Tomatoes
Creamy Chicken Pasta with Cherry Tomatoes is a quick and easy 30-minute meal that is sure to please. This flavourful dish is full of colour and creamy goodness and will transport you to the Tuscan kitchen with its delicious taste.
preparation: 20 minutes
making: 30 minutes
total: 50 minutes
servings: 4 portions
nutrition: 459 calories per serving
- 2 chicken breasts, 450g
- 200ml double cream
- 100g of broccoli
- 200g of cherry tomatoes
- 250g of Fusilli Pugliesi Tris
- 20g of grated parmesan
- 2 tbsp of vegetable oil
- a pinch of fresh parsley, for decoration
Although any type of pasta can be used in this recipe, I recommend using a tricolore variation of Fusilli Pugliesi Tris to create a visually stunning dish.
- 1 tsp salt
- 1 tsp ground pepper
- 1 tsp ground paprika
- 1 tsp dried garlic
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain and set aside.
Meanwhile, add the broccoli to the boiling water with a pinch of salt and cook for 3-4 minutes, until it is just tender. Drain and set aside.
Cut cherry tomatoes in half or quarters, depending on your preference.
Chop the parsley.
Cut chicken into shreds and season with salt, pepper, paprika, and garlic powder.
Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for 5 minutes, until browned on all sides.
Add the tomatoes and cook for 2 minutes, until softened.
Stir in the double cream and bring to a boil. Reduce heat and simmer for 3-4 minutes, until the sauce has thickened slightly.
Taste and adjust the seasonings as you desire.
Just before serving, add the broccoli and pasta to the skillet and toss to coat.
Sprinkle with parsley and Parmesan cheese.