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
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
Boil lightly salted water and cook the penne until al dente.
13 min · boil
Chop the onion and garlic. Grate the carrot, skin on.
4 min · prep
Trim the chicken thighs and cut them into cubes.
3 min · prep
Melt butter, then soften onion, garlic, carrot and Italian seasoning.
3 min · saute
Add the chicken and the whole cherry tomatoes.
2 min · saute
Simmer until the tomatoes burst into a chunky sauce.
10 min · simmer
Chop the basil stems fine and keep the leaves back for serving.
3 min · prep
Stir in basil stems, crème fraîche and bouillon, then simmer.
3 min · simmer
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.