Chicken Pasta with Tomato Cream Sauce

Instructions

1. 1

   Mince the garlic and grate the mozzarella and Parmesan. Cut the raw chicken into even 2 cm pieces.

2. 2

   Put the water and salt in a covered 5-litre pot and bring to a boil over high heat. While it heats, combine the prepared marinara sauce, prepared Alfredo sauce, garlic, onion powder, Italian seasoning, red pepper flakes and black pepper in a wide 4-litre saucepan.

3. 3

   Heat the sauce over medium heat for about 5 minutes, stirring frequently, until gently bubbling. Add the chicken, stir thoroughly and return to a gentle simmer. Cover and cook over medium-low heat for 10–14 minutes, stirring every 3–4 minutes, until several of the largest chicken pieces reach 74°C/165°F in the centre.

4. 4

   While the chicken simmers, add the dry penne to the boiling water. Cook uncovered at a steady boil for 10–12 minutes, or according to the package directions, stirring occasionally, until tender. Drain without rinsing.

5. 5

   Once the chicken is cooked, reduce the sauce heat to low. Stir in the mozzarella a handful at a time until melted, about 2 minutes. If the pasta is still cooking, keep the sauce covered over the lowest heat, stirring occasionally.

6. 6

   Add the drained pasta to the chicken sauce and fold together over low heat for 1–2 minutes, until evenly coated and steaming hot. Divide among four bowls and finish with all the Parmesan and dried parsley.