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Creamy Chicken Pasta with Fresh Cucumber Bites

A delightful dish that combines comforting flavors with a refreshing crunch, featuring creamy sauce, tender chicken, and perfectly cooked pasta.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces chicken breasts, diced Look for fresh chicken free of additives
  • 2 cups elbow pasta Bronze-extruded for better sauce adhesion
  • 1 tbsp olive oil Consider infused herbal oil for added flavor
  • 2 tbsp butter For the sauce
  • 2 cloves garlic, minced Fresh garlic for better flavor
  • 1 cup heavy cream Can substitute with coconut cream for dairy-free
  • 1/2 cup tomato sauce
  • 1/2 cup chicken broth
  • 1/2 cup grated parmesan cheese Freshly grated cheese is preferable
  • 1 tsp paprika
  • 1 tsp Italian seasoning
  • to taste Salt & black pepper
  • 1 piece cucumber, sliced For serving

Method
 

Cooking the Pasta
  1. Begin by boiling the elbow pasta in salted water for about 8-10 minutes, or until al dente.
Cooking the Chicken
  1. Pat the diced chicken dry and toss it with paprika, Italian seasoning, salt, and pepper.
  2. Sauté in olive oil over medium heat until golden brown and cooked through, about 6-8 minutes.
Making the Creamy Sauce
  1. In the same pan, melt butter and add minced garlic, cooking until fragrant (about 1 minute).
  2. Stir in tomato sauce, chicken broth, and heavy cream. Bring to a gentle simmer before adding the parmesan.
Combining Everything
  1. Add the cooked chicken into the sauce and let it simmer for 3-4 minutes until everything is well-coated.
Plating & Serving
  1. Serve the creamy chicken alongside the drained pasta, with sliced cucumbers arranged beautifully on the plate.

Notes

This pasta dish can be stored in the fridge for up to 3 days or frozen for up to 2 months. To reheat, warm it gently, adding a splash of broth or cream to restore creaminess.