Chicken Rosé Recipe
Rosé Sauce With Spinach, Cherry Tomatoes, Oven-Roasted Chicken, Basil in Oil & Grated Parmesan
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Ingredients
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Chicken & seasoning
Pasta
Rosé sauce base
Vegetables & finishing
Optional garnish
Method
Chicken & seasoning
- 1
Season and roast chicken
Preheat oven to 425°F (220°C). Pat chicken breasts dry. Rub with 1 tablespoon olive oil, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp dried oregano. Place on a rimmed baking sheet lined with parchment. Roast in the preheated oven for 18–22 minutes, or until internal temperature reaches 165°F (74°C). Remove from oven and let rest 5 minutes, then slice thinly on a bias. Reserve juices on the pan.
Pasta
- 2
Cook pasta
Bring a large pot of salted water to a rolling boil. Add 12 oz pasta and cook until al dente according to package directions (usually 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.
Rosé sauce base
- 3
Start the sauce
In a large wide skillet over medium heat, melt 2 tbs butter with 1 tbs olive oil. Add 1/2 cup finely diced onion and sauté until translucent, about 4–5 minutes. Add 3 minced garlic cloves and 1/4 tsp crushed red pepper flakes; cook 30–45 seconds until fragrant.
- 4
Build the tomato base
Stir in 2 tbs tomato paste and cook 1–2 minutes to caramelize slightly. Add the 14 oz can crushed tomatoes and stir, scraping up any browned bits from the pan. Simmer gently 6–8 minutes to thicken slightly.
- 5
Finish rosé
Reduce heat to low and stir in 3 tbs heavy cream and 1/2 cup whole milk. Add 3/4 tsp salt and 1/2 tsp black pepper. Let the sauce warm and meld 2–3 minutes; if too thick, add up to 1/2 cup reserved pasta water to reach desired consistency.
Vegetables & finishing
- 6
Add spinach and tomatoes
Add 4 cups packed baby spinach to the warm sauce in two additions, stirring until wilted after each addition (about 1–2 minutes total). Stir in 1 cup halved cherry tomatoes and 2 tbs basil in oil (or torn basil + 1 tbs olive oil); cook 1–2 minutes so tomatoes warm but keep shape.
- 7
Combine pasta and chicken with sauce
Add drained pasta to the skillet (or return pasta to the pot and pour sauce over). Toss to coat, adding reserved pasta water a tablespoon at a time if needed. Fold in sliced roasted chicken and 1/2 cup grated Parmesan, stirring until cheese melts into the sauce and chicken is heated through, about 1–2 minutes.
- 8
Adjust seasoning and serve
Taste and adjust salt and pepper as needed. Divide among 4 plates. Sprinkle additional grated Parmesan and garnish with fresh basil leaves and a drizzle (1 tsp) of extra-virgin olive oil if desired.