Chicken With Blush Sauce Pasta
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
576 kcal
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Course
Main Course, Dinner
Chicken With Blush Sauce Pasta
Description
This recipe begins by cooking pasta until al dente, reserving some cooking water to adjust the sauce consistency. The sauce is made by rendering small bacon pieces, then sautéing chicken, onion, and garlic until cooked through. Diced tomatoes and reserved pasta water are added along with fresh basil and hot sauce or red pepper flakes, and the mixture simmers for 10 minutes to meld flavors.
Sour cream is stirred in for creaminess before adding the cooked pasta and shredded mozzarella. Tossing everything together ensures the pasta is evenly coated with the creamy, slightly tangy sauce punctuated by smoky bacon and gentle heat. The finished dish is garnished with freshly grated Parmesan for a savory finish.
Using freshly grated cheeses enhances melt quality and flavor richness compared to pre-shredded options. The recipe suggests shaped pasta like rigatoni to better hold the sauce. Leftovers store well refrigerated for 3-4 days or freeze up to 6 months, with adjustments in reheating to restore sauce texture. This dish fits well as a hearty main course for casual meals.
Ingredients
- ½ pound pasta such as rigatoni, penne, bow tie, etc., cooked according to package instructions
- 6 lices Bacon cut into small ¼ inch pieces.
- 1 medium chicken breast boneless, skinless, cut into small pieces
- 1 medium onion chopped
- 2 cloves garlic minced
- 14 ounce diced tomatoes (1 whole can)
- 2 tablespoon basil chopped, fresh
- 2 tablespoon hot sauce or ¼ tsp red pepper flakes
- ½ cup sour cream
- 1 cup mozzarella cheese shredded
- ¼ cup Parmesan Cheese grated
Instructions
- Cook Pasta: Cook the pasta in a large salted pot of boiling water according to package instructions, until al-dente. Reserve ½ cup of pasta water. Drain, rinse with cold water and set aside.
- Make the sauce: In a large skillet, add the bacon and cook it until it starts rendering some fat. Add the chicken, onion, garlic and cook until chicken is no longer pink and is cooked through. Add diced tomatoes, pasta water, basil, hot sauce, and cook for 10 minutes. Add sour cream and stir. Taste for seasoning and adjust with salt and pepper as needed.
- Finish the dish: Stir in the pasta, add the mozzarella cheese and toss it all together to make sure all pasta is covered in the cheese and sauce.
- Garnish with Parmesan and serve: Garnish with fresh Parmesan cheese and serve warm.
Notes
- Reserve pasta cooking water before draining to adjust sauce thickness using starch-rich water.
- Choose freshly grated Parmesan and mozzarella cheeses for better melting and fewer preservatives.
- Shaped pasta varieties like rigatoni hold sauce better and provide texture contrast, but use any favorite pasta.
- The dish stores in the refrigerator for 3-4 days in an airtight container; cool completely before storing.
- For freezing, store in airtight containers up to 6 months; thaw overnight in the refrigerator before reheating to prevent breakdown.
- If sauce separates upon reheating, stirring will help recombine it for a smoother texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 576 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 576kcal | 29% |
| Carbohydrates | 52g | 17% |
| Protein | 28g | 56% |
| Fat | 28g | 43% |
| Saturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 868mg | 36% |
| Potassium | 615mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 731IU | 15% |
| Vitamin C | 18mg | 20% |
| Calcium | 308mg | 31% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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