Description
Zarte Hähnchenbrust trifft auf al dente Pasta in einer cremigen Käsesoße aus Parmesan, Emmentaler und Sahne. Goldgelb, samtig und aromatisch schmilzt jeder Bissen auf der Zunge und verführt mit würziger Tiefe.
Ingredients
Scale
- 120 g Butter
- 120 g Parmesan, gerieben
- 450 g Pasta
- Salzwasser
- 400 g Hähnchenbrust
- 100 g Käse Emmentaler
- 3 EL Öl
- 250 g Sahne
- 250 g Crème fraîche
- Muskat
- Salz
- Pfeffer
Instructions
- Begin by preparing the chicken. Rinse the Hähnchenbrust (chicken breast) under cold water and pat dry thoroughly with paper towels. Slice the chicken breast into thin strips of even size to ensure even cooking. Season the chicken strips generously with freshly grated nutmeg, salt, and pepper, making sure each piece is well-coated.
- Heat 3 tablespoons of oil in a large, nonstick frying pan over medium heat. Once the oil is hot but not smoking, add the seasoned chicken strips in a single layer. Sauté the chicken, turning occasionally, for about 5–7 minutes or until the pieces are golden brown and cooked through with no pink remaining in the center. Remove the cooked chicken from the pan and set aside on a plate, keeping it warm.
- Meanwhile, bring a large pot of salted water to a rolling boil. Add the pasta of your choice (such as penne, fusilli, or spaghetti) to the boiling water and cook according to the package directions until al dente. Stir occasionally to prevent sticking. Once cooked, drain the pasta in a colander and let it sit to allow excess water to drain off.
- While the pasta is cooking, prepare the cheese sauce. In a medium saucepan, melt 120 g of butter over medium-low heat. Once the butter is melted and begins to foam, add 250 g of crème fraîche and 250 g of heavy cream (Sahne). Stir well to combine until the mixture is smooth and homogeneous.
- Gradually add the grated Parmesan and Emmentaler cheese to the saucepan, stirring constantly to encourage the cheese to melt smoothly into the cream mixture. Continue stirring until all the cheese has fully melted and the sauce is velvety and thick. Season the cheese sauce with additional nutmeg, salt, and pepper to taste, adjusting the seasoning as desired.
- Lower the heat to the absolute minimum. Add the cooked chicken strips (and any juices from the plate) into the cheese sauce. Carefully fold the chicken into the sauce until well combined. Make sure not to let the sauce come to a boil at this stage, as overheating can cause the cheese to separate. The sauce should remain creamy and smooth.
- To serve, portion the drained pasta onto individual serving plates or into a large serving bowl. Spoon the warm chicken and cheese sauce generously over the pasta, ensuring each portion has plenty of chicken and sauce. Optionally, garnish with additional grated Parmesan and a sprinkle of freshly ground pepper or chopped herbs.
- Serve immediately while hot to enjoy the rich, creamy flavors and tender chicken with the perfectly coated pasta.
Notes
Feel free to use your favorite pasta shapes for this recipe; penne, fusilli, or tagliatelle all work well. For extra flavor, you can add a handful of fresh chopped parsley or basil as a garnish. Make sure not to overheat the cheese sauce once the chicken is added to maintain its creamy texture. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and gently reheated over low heat.
- Prep Time: 10
- Cook Time: 20
- Category: Pasta Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 450-600
- Sugar: 4-8g
- Sodium: 600-900mg
- Fat: 15-25g
- Saturated Fat: 6-11g
- Carbohydrates: 70-90g
- Fiber: 3-6g
- Protein: 15-25g
- Cholesterol: 30-80mg
