Creamy Chicken, Basil and Parmesan Pasta

Name: Creamy Chicken, Basil and Parmesan Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Black Pepper, to taste; 400g Diced Chicken Breast, or use leftover roast chicken; 4 Garlic Cloves, mashed; 150g Crème Fraîche; 300g Long Pasta, we used mafaldine; 120g Spinach, roughly chopped; 0.5 Lemon, zest and juice; 2 tbsp Sun Blushed Tomato Purée, or tomato puree; 2 tbsp Olive Oil; 1 pinch Crushed Chilli, or more if you prefer; 180ml White Wine, approx; 15g Basil Leaves, chopped into fine ribbons; 1 Onion, finely chopped; Salt, to taste; 50g Parmesan Cheese, grated; 8 Sun Blushed Tomatoes, chopped

Poultry

10m prep time

30m total time

Easy level

16 ingredients

Creamy Chicken, Basil and Parmesan Pasta recipe by Cherrypick

A speedy weeknight pasta dish with the help of spinach, basil, garlic and crème fraîche. Ready in just 30 minutes and perfect when you need a meal that comes with zero complaints!

Method

Based on 4 servings, adjust as needed.

Step 1

Cook the pasta following pack instructions and reserve a mugful of the cooking water.

Step 2

Add the oil to a large frying pan. Once it's hot, add the diced chicken, salt and pepper, and cook for 4-5 minutes, until slightly browned. Remove from the pan and set aside.

Step 3

To the same pan, add a splash more oil, then add the finely chopped onion and cook for 8-10 mins, until softened. Mix in the grated or crushed garlic cloves, sun blushed tomato purée, and the chopped sunblushed tomatoes, then cook for a further 5 mins until the purée has caramelised. Pour in the white wine and simmer for 2-3 mins until almost completely reduced.

Step 4

Mix in the spinach along with a splash of the reserved cooking water and the seared chicken. Cook for 3-4 mins more. Squeeze in some lemon juice and zest, chilli flakes, most of the parmesan, most of the basil, and the crème. Bring to a simmer, then add the cooked pasta to bring it all together. Season to taste, adding more lemon juice if needed. Scatter over the remaining basil to serve and serve with more parmesan cheese.

Ingredients
Based on 4 servings

Black Pepper, to taste 1 x Sainsbury's Black Peppercorn Grinder 50g
400g Diced Chicken Breast, or use leftover roast chicken 1 x Sainsbury's 400g British Fresh Diced Chicken Breast
4 Garlic Cloves, mashed 1 x Sainsbury's Large Garlic
150g Crème Fraîche 1 x Sainsbury's British Crème Fraîche 300ml
300g Long Pasta, we used mafaldine 1 x Sainsbury's Pappardelle Pasta, Taste the Difference 500g
120g Spinach, roughly chopped 1 x Sainsbury's Baby Leaf Spinach 120g
0.5 Lemon, zest and juice 1 x Sainsbury's Lemons
2 tbsp Sun Blushed Tomato Purée, or tomato puree 1 x Gia Sun Dried Tomato Puree 70g
2 tbsp Olive Oil 1 x Sainsbury's Olive Oil 1L
1 pinch Crushed Chilli, or more if you prefer 1 x Sainsbury's Crushed Chillies 32g
180ml White Wine, approx 1 x Sainsbury's House Pinot Grigio White Wine (Small bottle) 18.7cl
15g Basil Leaves, chopped into fine ribbons 1 x Sainsbury's Fresh Packed Basil 30g
1 Onion, finely chopped 1 x Sainsbury's Onions Loose
Salt, to taste 1 x Maldon Sea Salt Flakes 250g
50g Parmesan Cheese, grated 1 x Sainsbury's Grana Padano Cheese 200g
8 Sun Blushed Tomatoes, chopped 1 x Sainsbury's Sun Dried Tomatoes, Inspired to Cook 280g (168g*)