Chicken Coconut Pasta
Indulge in the creamy and flavorful delight of Chicken Coconut Pasta, a fusion dish that combines tender chicken breast, silky coconut milk, and perfectly cooked pasta for a unique twist on weeknight dinners. This recipe is a symphony of savory and zesty flavors, featuring a rich garlic and lime-infused coconut sauce with a hint of red chili flakes for subtle heat. Fresh basil and Parmesan cheese add fragrant and creamy layers, while spring onions provide a pop of freshness. Ready in just 45 minutes, this easy pasta dish is perfect for busy evenings and serves up to four. Whether you're looking to impress guests or simply elevate your pasta night repertoire, Chicken Coconut Pasta is a must-try!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 400 milliliters Coconut milk
- 1 cup Chicken broth
- 2 tablespoons Lime juice
- 0.5 teaspoon Red chili flakes
- 400 grams Pasta (spaghetti or linguine)
- 0.5 cup Fresh basil leaves
- 0.5 cup Parmesan cheese
- 2 pieces Spring onions
Instructions
Begin by seasoning the chicken breast pieces with salt and black pepper on both sides.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove from the skillet and let them rest for a few minutes before slicing into strips.
In the same skillet, add minced garlic and sauté for about 1 minute until fragrant, taking care not to burn it.
Pour in the coconut milk and chicken broth. Stir well, scraping up any browned bits from the bottom of the pan for extra flavor.
Add lime juice and red chili flakes to the sauce. Let it simmer gently for about 5 minutes, allowing the flavors to meld together.
Meanwhile, cook the pasta in a large pot of boiling salted water according to package instructions until al dente. Drain the pasta, reserving a cup of the pasta water.
Add the drained pasta to the coconut sauce in the skillet, tossing to combine and coat the pasta thoroughly. If the sauce is too thick, add a bit of the reserved pasta water to achieve the desired consistency.
Slice the spring onions thinly and add them to the skillet along with the freshly sliced chicken pieces. Toss everything together to combine.
Garnish with freshly torn basil leaves and a generous sprinkle of Parmesan cheese. Toss again until the cheese is melted and well distributed.
Serve the chicken coconut pasta hot, using extra Parmesan and basil as a garnish if desired.
Nutrition Facts
Calories |
1632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 251 mg | 84% | |
| Sodium | 4099 mg | 178% | |
| Total Carbohydrate | 172.6 g | 63% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 32.7 g | ||
| Protein | 111.6 g | 223% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 615 mg | 47% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1667 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
