Chicken Rosé Pasta (Pink Pasta)
Rosé Pasta is a creamy pink pasta sauce made of cream, tomato paste, garlic and parmesan. Then it's topped with chicken for an easy meal! This 20 minute recipe couldn't be easier for a busy weeknight.
Servings: 4 servings
Ingredients
Chicken
- 2 chicken breasts pounded to 1/4 inch thickness
- 1 tablespoon olive oil
- 1.5 tablespoons Italian seasoning
Rosé Pasta
- 12 oz bow tie pasta 1/2 cup pasta water reserved
- 5 cloves garlic minced
- 3 tablespoons olive oil
- 1-6 oz can tomato paste
- 1/3 cup chicken stock
- 1.5 cups heavy cream or half and half
- 1 cup parmesan freshly grated
- 2 tsp Italian seasoning
- 2 tsp dried basil
- 1 tsp red pepper flakes
- salt and pepper to taste
- 10 leaves fresh basil torn
Instructions
- Drizzle olive oil over the chicken and liberally season with Italian seasoning.
- Bring a large pot of water to a boil while cooking the chicken.
- In a large skillet over medium heat, add 2 tablespoons olive oil. Add in the chicken and cook about 4 minutes per side or until cooked through. Set chicken aside on a plate under tented foil.
- Get the pasta cooked to al dente while the sauce comes together.
- In the same pan over medium-low heat, add in another tablespoon olive oil, add the garlic and saute until fragrant (about 30 seconds). Scoop in the tomato paste and stir together with the garlic.
- Slowly whisk in the heavy cream incorporating it with the tomato paste. Pour in the chicken stock and seasonings, continuing to whisk until smooth. Add in the parmesan and a 1/2 cup of pasta water.
- Bring the sauce to a low boil and fold in the cooked pasta.
- Top the pasta with fresh basil, extra parmesan and freshly cracked pepper.
Nutrition
Serving: 1g | Calories: 657kcal | Carbohydrates: 49g | Protein: 27g | Fat: 25g