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Introduction
Some meals just hit differently—warm, savory, and bursting with flavor that makes you pause after the first bite. If you've been searching for that one "go-to" dinner recipe that satisfies every time, this dish might just be it. With its perfectly balanced textures and flavors, this is a recipe you’ll return to again and again. Think of it as comfort food with a touch of magic—it truly tastes like heaven in your mouth.
Ingredients
(Serves 4)
2 tablespoons olive oil
1 medium yellow onion, finely chopped
3 garlic cloves, minced
1 pound boneless chicken breast (or thighs), cut into bite-sized pieces
Salt and pepper to taste
1 teaspoon smoked paprika
1/2 teaspoon chili flakes (optional for a kick)
1 cup cherry tomatoes, halved
1 cup heavy cream
1/2 cup grated Parmesan cheese
8 oz pasta of choice (penne or fettuccine work great)
Fresh basil or parsley for garnish
Directions
Cook the pasta according to the package instructions. Drain and set aside, reserving about 1/2 cup of pasta water.
Sauté the aromatics: In a large skillet, heat olive oil over medium heat. Add onion and cook until translucent, about 3-4 minutes. Stir in the garlic and cook for another minute.
Cook the chicken: Add chicken pieces to the skillet. Season with salt, pepper, paprika, and chili flakes. Cook until browned and cooked through (about 6-8 minutes).
Add the tomatoes and cook until slightly softened, about 3 minutes.
Pour in the cream and reduce heat to low. Stir in the Parmesan cheese and let the sauce simmer gently until thickened—around 5 minutes.
Combine with pasta: Toss in the cooked pasta and a splash of reserved pasta water if needed to loosen the sauce.
Garnish and serve: Top with fresh basil or parsley and more Parmesan if desired.
Serving and Storage Tips
Serving: Serve hot with crusty garlic bread or a side salad for a full meal.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat over low heat, adding a splash of milk or broth to bring the sauce back to life.
Freezing: This dish doesn’t freeze well due to the cream base, but the chicken-tomato base (before adding cream) can be frozen and finished later.
Variations
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