Creamy Chicken Pasta

Ingredients

• 1300 g pasta(300g)
• 22 chicken breast(300g)
• 31 tablespoon olive oil(13g)
• 41 tablespoon butter(14g)
• 51 onion(100g)
• 62 garlic cloves(8g)
• 70.5 bunch parsley(15g)
• 81 teaspoon tomato paste(6g)
• 9200 ml arrabbiata tomato sauce(210g)
• 101 teaspoon salt(6g)
• 110.5 teaspoon black pepper(1g)
• 120.5 teaspoon paprika(1g)
• 1360 ml water(60g)
• 14150 ml heavy cream(150g)
• 1550 g grated cheese(50g)
• 162 tablespoon fresh parsley(8g)
• 170.5 teaspoon chili flakes(1g)

Instructions

1. 1Cook the pasta in a large pot of boiling salted water according to package instructions. Drain and set aside.
2. 2Cut the chicken breasts into cubes.
3. 3Heat a frying pan over medium-high heat. Add olive oil and cook the chicken pieces until golden and cooked through. Remove and set aside.
4. 4In the same pan, add butter and let it melt.
5. 5Chop the onion, garlic, and parsley.
6. 6Add the chopped onion and garlic to the pan and sauté until fragrant and translucent.
7. 7Add the tomato paste and arrabbiata tomato sauce. Stir well.
8. 8Return the cooked chicken to the pan.
9. 9Season with salt, black pepper, and paprika.
10. 10Add water and half of the chopped parsley. Let the sauce simmer for a few minutes.
11. 11Pour in the heavy cream and mix until the sauce is creamy.
12. 12Add the cooked pasta and grated cheese. Stir to combine.
13. 13Let everything simmer for a couple of minutes until the cheese melts and the pasta is well coated.
14. 14Serve hot, topped with fresh parsley and chili flakes.