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Creamy Chicken Pasta with Cherry Tomatoes & Pecorino
Italian

Creamy Chicken Pasta with Cherry Tomatoes & Pecorino

Chicken thigh cubes simmered with cherry tomatoes, onion, and grated carrot in an Italian-spiced butter base, finished with crème fraîche and tossed with penne. Topped with finely grated pecorino romano and fresh basil leaves.

Total
30 min
Prep
10 min
Cook
20 min
Serves
4
  • comfort

Ingredients

For 4 servings

  • chicken thighs20 oz
  • penne pasta18 oz
  • cherry tomatoes3 cup
  • carrot2 piece
  • yellow onion2 piece
  • garlic2 clove
  • fresh basil8 sprig
  • crème fraîche1¼ cup
  • grated pecorino romano cheese8 tbsp
  • butter2¾ tbsp
  • Italian seasoning6 tsp
  • chicken bouillon granules2 tsp
  • salt2 tsp

You'll need

pot · skillet

Method

  1. Boil lightly salted water and cook the penne until al dente.

    13 min · boil

  2. Chop the onion and garlic. Grate the carrot, skin on.

    4 min · prep

  3. Trim the chicken thighs and cut them into cubes.

    3 min · prep

  4. Melt butter, then soften onion, garlic, carrot and Italian seasoning.

    3 min · saute

  5. Add the chicken and the whole cherry tomatoes.

    2 min · saute

  6. Simmer until the tomatoes burst into a chunky sauce.

    10 min · simmer

  7. Chop the basil stems fine and keep the leaves back for serving.

    3 min · prep

  8. Stir in basil stems, crème fraîche and bouillon, then simmer.

    3 min · simmer

  9. Toss the pasta through and finish with pecorino and basil leaves.

    3 min · rest

Serving suggestion

A glass of medium-bodied red like Chianti or a Sangiovese rosé pairs beautifully. A simple green salad on the side with lemon and olive oil cuts the richness.

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