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Thursday, September 29, 2022

Night Supper: Chicken, Cheese Pasta in Pink Sauce

Chicken Paste Recipe by The Hoggerz,

Summer means something fresh and peng and I think pasta is the one dish that screams summer. One of the easiest ways to add deliciousness to pasta is to amalgamate a handful dose of protein and veggies which keeps the portion healthy. Be sure to be generous in the addition of spices for the perfect balance of kick so don’t be shy.

Home is not a restaurant and cooking is tedious when done on repeat so if chicken cubes are prepared prior, you can make and eat on many rotations. We are an Italian food loving family, pasta just melts in the mouth, because it is dressed with cheese and we go the full meter by adding cream.

This recipe is for hashim, it is an accidental recipe, I had intended to make hashim’s favorite mac and cheese only to find that there was chicken and capsicum, it worked so well that hashim asks for it often. The pairing of cheese and pasta is not unusual, cream can dilute and mute color and highlight the earthy shades making the beetroot shade sauce into a rose pink shade instead of making a regular pale white sauce.

Cheese Pasta in Pink Sauce

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Serves: 4 persons


1 large bowl, of pasta – use a shape that would allow the sauce a space to settle

¼ cup cooking oil

300 grams of chicken cubes

2 tablespoons red chili powder, heat may vary

1 tablespoon black pepper powder

1 teaspoon oregano

½ capsicum, finely chopped

5-6 garlic cloves, finely chopped

¼ teaspoon sugar

3 tablespoons ketchup

1 bowl of tomato puree

½ bowl of cream, thick

a tablespoon of milk

2-3 cheddar cheese slices

Salt as per the taste


  • In a mixing bowl, place chicken cubes, put a tablespoon of red chili powder, 1 teaspoon of black pepper powder, and ½ teaspoon of salt, add finely chopped garlic, and combine everything upside down.
  • In a pan or saucepan that is large enough to accommodate the pasta, heat 3 tablespoons of cooking oil and fry marinated chicken cubes until it becomes white. Cook on low for about 8 minutes.
  • As the chicken turns tender, add 3 tablespoons ketchup, ¼ teaspoon sugar, and give a quick mix.
  • Throw in tomato puree and allow it to simmer for another 5 minutes. Once, the texture becomes thick and inviting, add chopped capsicum and allow it to cook for additional 5 minutes, sauté briefly.
          Meanwhile, let’s do two things at a time:
  • First - boil a large bowl of solid pasta with some salt and cooking oil. Cook the pasta until al dente and drain the pasta reserving a few tablespoons of the pasta liquor.
  • Second – while our pasta is having a good spa time, without further ado, take 5 tablespoons of cream with a tablespoon of milk, and whisk it well, if you want a creamier appearance, simply pour more amount of milk.
  • Add this creamy mixture into tomato based sauce and mix well. Add boiled pasta to the creamy sauce and stir gently until the pasta is coated with the sauce.
  • Increment spices which are ½ teaspoon black pepper powder, 1 teaspoon red chili powder, 1 teaspoon oregano, and some salt. Mix well and adjust heat and salt as needed.
  • Finalize by adding cheddar cheese slices and mix. Garnish with dried oregano, and serve warm with garlic bread, Enjoy! 

If you want to see the visuals of this recipe, here you go!

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