Alfredo Chicken Pasta with Cherry Tomatoes
I had an entire week craving for some kind of creamy pasta. And since I know that Alfredo sauce is one of the easiest way to turn an ordinary pasta into a gourmet experience, I decided to cook something with it.
You can make infinite combinations, as this Alfredo pasta with shrimps. The key ingredients for this creamy sauce is the cream (you can use heavy cream or a low fat cream), the butter and the Parmesan cheese. Beyond that, almost everything is allowed.
The cherry tomatoes add a touch of color that makes this pasta look so cute. Also, the fresh flavor counteracts the heaviness of the sauce.
This recipe is great to take to work because it reheats pretty well in the microwave.
- 10 cherry tomatoes sliced in half
- 200 gr shell pasta you can use other type of pasta
- 200 gr chicken breast cut into cubes
- 2 cups baby spinach leafs
- 1 cup heavy cream
- 2 garlic cloves
- ¼ cup parmesan cheese
- 1 tbsp butter
- 1 tsp olive oil
- black pepper
- garlic powder
Prepare the pasta according to their package instruction.
In a big pan in medium heat pour the olive oil and the butter. When the oil is hot cook the chicken ---previously seasoned with garlic powder, black pepper and salt.
When the chicken is slightly golden, add the garlic cloves thinly chopped and the spinach. Wait until the spinach is soft.
Add the heavy cream and stir until it starts to boil. Incorporate the parmesan cheese and the cherry tomatoes. Take the pan out of the stove.
Add the pasta and remove. Serve and sprinkle with more parmesan cheese.
Do not add the cherry tomatoes before. They will lose their flavour and become soggy.