Restaurant-Style Creamy Chicken Pasta (For 20 Persons)

🍝 Restaurant-Style Creamy Chicken Pasta (For 20 Persons)

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📋 Ingredients

Protein & Pasta:

• Boneless Chicken Breast – 2.5 kg (cut into small cubes)
• Penne Pasta – 2 kg (or any good quality pasta like fusilli or spaghetti)

Vegetables:

• Capsicum (Shimla Mirch) – 6 Medium (thinly sliced)
• Mushrooms (fresh or canned) – 600 g (sliced)
• Onions – 6 Medium (finely chopped)
• Garlic – 20 cloves (finely minced)

Sauces & Dairy:

• Cooking Cream – 2 litres (such as Olper’s or Dairy Cream)
• Milk – 1 litre (full fat)
• Parmesan Cheese – 500 g (grated) (or any available good quality cheese like cheddar + mozzarella mix)
• Butter – 400 g
• Olive Oil – 200 ml
• Mayonnaise – 500 g (for extra creaminess)

Seasonings:

• Salt – to taste (around 4 tablespoons)
• Black Pepper – 3 tablespoons (freshly ground)
• Red Chili Flakes – 2 tablespoons
• Oregano – 2 tablespoons
• Thyme – 1 tablespoon
• White Pepper – 2 tablespoons
• Chicken Powder / Bouillon Cubes – 2 tablespoons

Garnish:

• Fresh Parsley or Coriander – 1 bunch (finely chopped)
• Extra Parmesan Cheese – for serving

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🍽 Serving Size

• Per person: Around 250-300 grams of cooked pasta.

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🔥 Cooking Method

1. Preparation:

• Wash and dice chicken into small, bite-sized cubes.
• Chop vegetables as specified.
• Grate cheese if needed.
• Boil water in a large pot (at least 7-8 litres).

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2. Boil Pasta:

• Add 2 tablespoons salt to the boiling water.
• Add pasta and cook until 90% done ("al dente") – around 8-10 minutes (check package instructions).
• Drain immediately and toss with a little olive oil to prevent sticking. Set aside.

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3. Cook Chicken:

• In a large heavy-bottom pan or wok, heat 200 ml olive oil + 200 g butter.
• Add minced garlic and sauté until golden.
• Add chopped onions; sauté until translucent.
• Add diced chicken; cook on high heat until chicken changes color and starts browning (around 7–8 minutes).
• Add salt, black pepper, white pepper, and chicken powder.
• Cook until chicken is fully done.
• Remove chicken from pan and set aside.

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4. Cook Vegetables:

• In the same pan, add another 200 g butter.
• Stir fry capsicum and mushrooms for 3–4 minutes.
• Keep vegetables slightly crunchy for a restaurant feel (do not overcook).

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5. Make Creamy Sauce:

• In the same pan, lower the flame.
• Add cooking cream and milk.
• Stir continuously to avoid burning.
• Add mayonnaise and mix well.
• Add parmesan cheese and let it melt into the sauce.
• Season with oregano, thyme, red chili flakes, and adjust salt/pepper if needed.
• Cook sauce for 3–5 minutes until it thickens slightly.

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6. Assemble:

• Add cooked chicken and sautéed vegetables back into the creamy sauce.
• Mix well.
• Add boiled pasta into the sauce, toss gently to coat every piece.

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7. Final Touch:

• Cook on very low heat for 5 minutes to allow pasta to absorb the flavors.
• If sauce thickens too much, add a splash of warm milk to adjust consistency.

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8. Serve:

• Garnish with chopped parsley or coriander.
• Sprinkle extra Parmesan cheese on top.
• Serve hot with garlic bread or fresh dinner rolls.

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✅ Pro Tips for Restaurant Quality:

• Always use fresh cream and full-fat milk for a rich taste.
• Use freshly ground pepper for best flavor.
• Slightly undercook the pasta as it continues to cook in the sauce.
• Stir gently to avoid breaking the pasta.
• A dash of olive oil at the end can enhance flavor even more.

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Written By: IKRAM SAEED

WhatsApp: +92 302 4226053

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