There’s something incredibly comforting about a plate of Chicken Rose Pasta. With the harmonious fusion of creamy texture and tangy flavor, this pasta dish is sure to be a delightful addition to your dinner table. Whether you’re serving it up for a weeknight meal or a special occasion, its rich, indulgent flavor will have everyone reaching for seconds.
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Growing up, my family had a tradition of hosting extended family dinners every Sunday. One of the most requested dishes was this pasta—a recipe that was passed down from my grandmother. It holds a special place in my heart not only because it’s delicious but also because it’s a taste that connects generations and evokes cherished memories.
Why You’ll Love This Recipe
This Chicken Rose Pasta combines the creaminess of Alfredo with the tanginess of tomato sauce, resulting in a beautiful rose-colored sauce that envelopes perfectly cooked chicken and pasta. It’s quick to prepare, making it an ideal choice for busy weeknights, yet it’s sophisticated enough to impress guests with its unique flavor profile.
Ingredients Notes
Each ingredient in this dish plays a crucial role. Opt for fresh, organic chicken breasts for the best flavor and tenderness. If you’re aiming for a vegetarian version, you can substitute chicken with mushroom or tofu. Using fresh garlic rather than powder significantly enhances the aroma. Choose a good quality tomato sauce for a richer flavor, and feel free to experiment with different types of pasta, such as penne or fusilli, as they hold the sauce beautifully.
Recipe Steps
Step 1
Begin by seasoning the chicken breasts with salt, pepper, and a sprinkle of Italian herbs. Heat a skillet over medium heat, add olive oil, and cook the chicken until golden brown and cooked through. Remove and set aside.
Step 2
In the same skillet, add minced garlic and sauté until fragrant. Pour in the tomato sauce and simmer for a few minutes.
Step 3
Reduce the heat and slowly stir in a cup of heavy cream, allowing it to meld with the tomato sauce to create a rich, rose-hued sauce.
Step 4
Slice the cooked chicken breasts and add them back into the skillet. Let them simmer in the sauce to absorb the flavors, about 5 minutes.
Step 5
Cook your choice of pasta according to package instructions until al dente, drain, and toss it in the skillet with the sauce and chicken. Stir well to coat the pasta evenly.
Storage Options
Leftover Chicken Rose Pasta can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, transfer to a freezer-safe bag and freeze for up to one month. Reheat gently on the stove, adding a splash of cream or milk to restore its creamy texture.
Variations & Substitutions
For a healthier twist, swap out the heavy cream for coconut milk or a low-fat alternative. Add vegetables like spinach or bell peppers for color and added nutrients. For a spicy kick, incorporate a touch of red pepper flakes into the sauce.
Serving Suggestions
This pasta pairs excellently with a fresh green salad and a crisp white wine, such as Chardonnay or a light Sauvignon Blanc. You can also serve it with garlic bread for a satisfying and complete meal.
Frequently Asked Questions
Can I make this dish dairy-free?
Absolutely. Substitute the heavy cream with a plant-based alternative like almond or Coconut Cream. Ensure that any cheese used for topping is also dairy-free to accommodate dietary restrictions.
What pasta shape works best with this sauce?
While you can use any pasta you prefer, shapes like penne or fusilli are excellent choices as they hold onto the sauce well, ensuring every bite is packed with flavor. Long noodles like fettuccine can also be a delightful option.
How can I make it more kid-friendly?
If you’re looking to make this dish more appealing for kids, try adding a blend of mild cheeses directly into the sauce. The creamy, cheesy texture is often a hit with younger palates.
7 Steps to Creamy Perfection: How to Make Chicken Rose Pasta!
Ingredients
Chicken
- 3 pieces boneless, skinless chicken breasts pounded to 1/4-inch thickness
- 2 tablespoons olive oil divided
- 2 tablespoons herb seasoning
- salt and freshly ground black pepper to taste
Pasta and Sauce
- 1.5 pounds penne pasta or your preferred short pasta
- 6 tablespoons olive oil divided
- 8 cloves garlic minced
- 1 can crushed tomatoes 14-ounce
- 0.5 cup chicken broth
- 2.5 cups heavy cream
- 1.25 cups Parmesan cheese freshly grated, plus extra for topping
- 0.5 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon crushed red pepper flakes optional
- Salt and black pepper to taste
- 0.25 cup fresh parsley chopped, for garnish
- 1 cup reserved pasta water
Instructions
Preparation Steps
- Boil a large pot of salted water.
- Season the chicken with 1 tablespoon of olive oil, herb seasoning, salt, and pepper.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat, cook chicken until browned and cooked through, about 5 minutes per side.
- Cook pasta to al dente according to package instructions, reserve pasta water and drain.
- In a skillet over medium heat, warm 5 tablespoons olive oil, sauté garlic until golden and fragrant.
- Mix in crushed tomatoes, chicken broth, and heavy cream. Simmer and stir until smooth.
- Add in Parmesan, oregano, basil, pepper flakes, salt, and pepper. Let simmer to thicken.
- Slice cooked chicken and combine with pasta in the sauce, tossing well. Adjust thickness with reserved pasta water if needed.
