Creamy Chicken Pasta with Caramelized Onions and Roasted Pine Nuts

Creamy Chicken Pasta with caramelized onions and pine nuts

Creamy Chicken and Caramelized Onions Pasta with Roasted Pine Nuts

  • Servings: 4
  • Difficulty: easy
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  • 3 Large white onions
  • 3 tbsp olive oil, seperated
  • 1 tbsp salted butter, seperated
  • 2 tsp brown sugar
  • 1 tsp balsamic vinegar
  • 3 med skinless chicken fillets
  • 3 tbsp chicken stock concentrate
  • 500ml heavy cream
  • 1-2 tsp black pepper, ground
  • 500g Penne Pasta (or pasta of choice)
  • 1/4 cup pine nuts, roasted
  • 1/2 cup parmesan, grated


  1. First slice the onions in half-sized rings and add to a medium sized saucepan with 1 tbsp olive oil and 1/2 tbsp salted butter. Saute on med heat for 10mins, then add the 2 tsp brown sugar and saute for another 20mins. Add the 1tsp of balsamic vinegar and continue to saute on a low heat until beautifully caramelized.
  2. Bring a large pan to med-high heat with 2 tbsp olive oil and 1/2 tbsp salted butter. Once the pan hot enough add the chicken breast and allow it to brown on each side before removing from the heat. When browning, remember to only turn the breast once the chicken has developed a golden-brown crust and to not flip the chicken continuously. The goal is to lock/seal in the natural juices and get that beautiful golden brown crust on each side without overcooking the chicken.
  3. Once the chicken has been removed from the heat you may put it aside to rest and cool down.
  4. Add 3 tbsp of chicken stock concentrate to the same pan in which the chicken was cooked. Pour in the 500ml cream and allow to simmer until the cream has reduced by 1/3rd. Add the freshly ground pepper and remove from the heat until you’re ready to add the chicken.
  5. Pull the chicken fillet apart with your hands, you’re looking for bite-size chunks. Now add the chicken to the cream mixture and set aside until you’re ready to add the al dente pasta.
  6. Bring a large pot of heavily salted water to a boil and add the 500g penne pasta to the boil. Cook until al dente – which means you want the pasta to still have a ‘bite’ to it and for it to not be too soft/overcooked. *P.S ALWAYS KEEP SOME OF YOUR PASTA WATER ASIDE – the starch in the pasta water helps create this luscious sauciness to any pasta.
  7. Add the pasta and 1/2 cup pasta water to the creamy chicken sauce and mix well. You can add the caramelized onions to the pasta or place it on top when serving. Allow for the pasta to rest for 10mins, stirring every few minutes before serving. In the meantime, you can roast the pine nuts in a dry pan on medium heat. They roast very quickly so be careful.
  8. Before serving the pasta, you can mix in 1/2 a cup of authentic Italian parmesan cheese or leave some for you and the family on the dinner table and each can add as much as they’d like.
  9. When serving you can sprinkle over the pine nuts and additional parmesan if you wish… I guaranteed you that everyone at your table will LOVE this recipe.

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