Chicken in Red and White Cream Sauce

    1 hour

    This recipe simmers chicken breast in pasta sauce, cream, sherry, shallots and garlic and serves it all over hot, cooked rigatoni pasta.

    103 people made this

    Serves: 8 

    • 4 tablespoons olive oil
    • 65g butter
    • 5 cloves garlic, minced
    • 10 tablespoons minced eschallots
    • 1kg skinless, boneless chicken breast meat - cubed
    • salt and pepper to taste
    • 125g roasted red capsicums, drained and julienned
    • 1/2 cup tomato-based pasta sauce
    • 1/4 cup dry sherry
    • 500ml thickened cream
    • 250g cooked rigatoni pasta

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. In a large saucepan heat oil and melt butter over medium heat. Add garlic and shallots and saute until soft, then add chicken, season with salt and pepper to taste and saute for 8 to 10 minutes, or until halfway cooked.
    2. Add capsicums and stir in pasta sauce, reduce heat to low and simmer about 10 minutes. Add sherry and simmer for another 10 minutes, then stir in cream and simmer for 10 minutes more. Toss all with hot, cooked pasta and serve.

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    Reviews and Ratings
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    Reviews in English (88)


    This is a yummy recipe. The next time I will try to cut the fat in the recipe in several ways because I don't think it will detract from the taste. I will decrease the amount of oil and/or butter by about 25-50% because there were pools of oil on the top of the sauce at the end. I will also use a combination of half and half and milk combined with flour to thicken the sauce instead of heavy cream. The mushrooms I added were a great addition. This is a great recipe for company!  -  08 Nov 2003  (Review from Allrecipes USA and Canada)


    The sherry added a delightfully subtle flavor to the sauce. We really enjoyed this pasta dish, Deanna.  -  17 Oct 2003  (Review from Allrecipes USA and Canada)


    I loves this recipe! It came out soooo good. I did a few changes - used roasted red pepper flavored olive oil, used twice as much garlic, used twice as many red peppers, and instead of regular tomatoe sause I used Classico Creations sun dried tomatoe. I also simmered it all a little longer to make it thicker. My husband loved it! Thanks for the recipe, I'm definately passing it along to everyone!  -  06 Nov 2001  (Review from Allrecipes USA and Canada)