Chicken and Feta Pasta in Creamy Tomato Sauce
Crispy spiced chicken over pasta in a creamy tomato sauce finished with feta, extracted from a cooking video.
Cook: 25 min
The original video
Recipe from @foodbyrosaisabel on Instagram
Ingredients
- Chicken fillet (amount to taste)
- Garlic powder, paprika, cayenne pepper (to taste)
- Flour (for dusting the chicken)
- Olive oil (for frying)
- 200 g pasta
- Salt (for water)
- 1 tablespoon tomato paste
- Chili flakes (to taste)
- 200 ml cream (preferably high fat)
- Fresh parsley (to taste)
- Feta (to taste)
- Pasta water (if needed)
Instructions
- Season the chicken with garlic powder, paprika, and cayenne, then dust it with flour.
- Fry the chicken in olive oil over medium heat for about 6-8 minutes per side until browned and cooked through.
- Cook the pasta in salted boiling water until al dente, about 8-10 minutes.
- In the chicken skillet, add olive oil, the tomato paste, and a pinch of chili flakes, and sauté until fragrant.
- Gradually pour in the 200 ml of cream and let it simmer.
- Stir in chopped parsley and a little pasta water.
- Toss the drained pasta in the sauce.
- Sprinkle crumbled feta on top and serve hot.
This one plays crispy against creamy: flour-dusted, spice-rubbed chicken fries up with a crust, then rests while a quick tomato-cream sauce builds in the same pan. Crumbled feta on top adds a salty, tangy hit that cuts through the richness.
Tips: Frying the chicken first leaves behind browned bits that give the tomato-cream sauce its backbone, so build the sauce right in that pan. Keep a little starchy pasta water on hand to loosen the sauce to a glossy, clinging consistency before you toss in the noodles.