Every Friday is Pasta Day for me, and one of the easiest and tasty pasta to make is Creamy Pasta with Grilled Chicken. It’s something that we can eat from lunch to dinner. Perfect for meal prepping!
I normally used either fettuccine or spaghetti, both can hold sauces really well. I am sure this recipe is also good for macaroni. For the chicken cut, I used chicken breast with skin on but if you want to keep the dish until dinner or for meal prepping, I would recommend chicken thigh because it’s juicier and definitely less dry than chicken breast.
I like to cook a budget-friendly meal. This recipe is one of them. I cooked this a lot when I was in university. Most of the ingredients are pretty basic and you might already have in your pantry. Coles and Woolworths have a lot of their own brand of butter and heavy cream at such an affordable price. Unlike in Jakarta, most butter and heavy cream are very expensive, five times more expensive than Australia. So if you live in Asia and want to stay within the budget, you can always substitute heavy cream with whole milk and no butter necessary.
Creamy Pasta with Grilled Chicken
Equipment
- Nonstick Pan
Ingredients
Grilled Chicken
- 2 pcs Chicken Breast / Chicken Thigh skin-on preferably
- 2 tbsp Olive Oil
- 20 grams Butter
- 1 tbsp Dried Basil
- 1 tbsp Salt & Pepper
Creamy Pasta
- 200 grams Fettuccine Pasta or any kind of pasta that holds sauce
- 200 grams Brown Mushroom or portobello mushroom
- 100 ml Heavy Cream to adjust
- 4 cloves Garlic chopped
- 1/2 piece Brown Onion chopped
- 1 tbsp Mushroom Stock
- 1 tsp Dried Basil
- 1/2 tsp Black Pepper Powder
- 20 grams Butter
- 1 tbsp Olive Oil
Instructions
- First, let's clean up the chicken then marinate with dried basil, salt, and pepper. Set aside.
- Boil enough water for the pasta to cook. Sprinkles little bit of salt. Cook until it's almost al-dente. (keep the pasta water)
- Heat up a nonstick pan for grilling the chicken, add olive oil and butter then place the chicken onto the pan (skin facing pan). Grill until browning.
- Heat up another a nonstick pan, add olive oil, butter and saute chopped garlic and onion until fragrant. Then, add mushroom.
- Once the pasta is ready, drain it and place it onto the mixture. Stir well, add the mushroom stock, salt & pepper, and then heavy cream.
- Stir well, adjust the flavour by adding more dried basil, salt & pepper and black pepper powder
- Serve the pasta with whole pan-grilled chicken breast/thigh fillet or shredded chicken.
This creamy pasta with grilled chicken is so easy to make, you just need 30 minutes to cook everything! If you would like to have more depth of flavour, feel free to marinate the chicken for 30 minutes. Back when I was a teenager, I used to work in a pizza place and the head chef taught me a lot of pasta sauce to make from scratch. With that knowledge, I have been creating my own pasta recipe, stay tuned for more pasta recipe in this blog!
