Chicken Jalapeño Pasta

Try this Jalapeño Chicken Penne because it’s a perfect blend of comfort and excitement, creamy, cheesy pasta with a bold kick of spice. The richness of béchamel and cream pairs beautifully with tender chicken, while sundried tomatoes, olives, and herbs add bursts of flavour. It’s quick to prepare, indulgent yet balanced, and guaranteed to satisfy both pasta lovers and spice enthusiasts alike.

INGREDIENTS

1 cup penne pasta
¼ cup boneless chicken
¼ cup bechamel sauce
2 tbsp Amul cream
2 tbsp jalapeño puree
2 tbsp Parmesan cheese
2 tsp garlic, minced
2 tsp black olives, sliced
2 tsp sundried tomatoes, chopped
1 tsp celery, finely diced
1 tsp parsley, chopped
2 tsp oil

METHOD OF PREPERATION

Boil the penne pasta in salted water until al dente, then drain and set aside. Heat oil in a pan, add minced garlic and sauté until fragrant. Add the boneless chicken pieces and cook until tender and lightly golden. Stir in the celery, sundried tomatoes, and black olives, cooking briefly to release their flavours. Pour in the béchamel sauce, Amul cream, and jalapeño puree, mixing well to form a rich, creamy sauce. Add the cooked pasta, toss thoroughly, and let it simmer for a minute so the flavors meld. Finish with grated Parmesan cheese and chopped parsley, then serve hot.