Ingredients
- Salt 2 tsp
- Oil 1 tbsp
- Elbow Macaroni 2 Cups
- Oil ¼ Cup
- Chopped Garlic 1 tbsp
- Chicken 600g
- Salt 1&½ tsp
- 1 Carrot
- 1 Capsicum
- ¼ Cabbage
- Pepper 1 tsp
- Coriander Leaves 2 tbsp
Ingredient Image
Why This Recipe Works
This dish combines tender chicken with a rich, creamy sauce that coats every strand of pasta perfectly. It’s comforting, filling, and quick to make, making it ideal for busy weeknights or casual dinners with family and friends.
Tips For Best Results
- Use boneless, skinless chicken breasts or thighs for juicy, tender meat.
- Cook the pasta just until al dente to avoid it becoming mushy when mixed with the sauce.
- Stir the sauce continuously to prevent it from sticking to the pan or curdling.
- Cook the pasta just until al dente to avoid it becoming mushy when mixed with the sauce.
- Stir the sauce continuously to prevent it from sticking to the pan or curdling.
Step 1
Bring a pot of salted water to a boil, then add a splash of oil and the elbow macaroni. Cook the pasta until it’s about 80% done, then drain and rinse it under cold water. Set it aside.
Step 2
Heat some oil in a pan, toss in the chopped garlic, and sauté for about a minute until fragrant.
Step 3
Add the chicken pieces, cooking them for 3-4 minutes until they turn white all over.
Step 4
Season with a pinch of salt, then stir in the chopped carrot and cook for another minute.
Step 5
Add the capsicum and cabbage, cooking everything together for another minute. Sprinkle in some pepper and give it a good mix.
Step 6
Finally, toss in the cooked macaroni and some fresh coriander leaves. Stir everything together and you’re ready to serve!
Serving Ideas To Try
Serve with a fresh green salad or steamed vegetables to add a light contrast to the creamy pasta. A sprinkle of freshly grated Parmesan and some chopped parsley on top adds extra flavor and a nice finishing touch.
Proper Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk or cream to loosen the sauce if it has thickened.
Frequently Asked Questions
Can I use a different type of pasta instead of elbow macaroni?
Yes, you can substitute with penne, fusilli, or any pasta you have on hand.
How do I know when the pasta is 80% cooked?
It should be slightly firm to the bite but not fully soft; cook it a minute or two less than the package instructions.
Can I use chicken breast or thighs for this recipe?
Both work well; just cut the chicken into bite-sized pieces for even cooking.
What can I use if I don’t have coriander leaves?
Fresh parsley or basil can be good substitutes for a similar fresh flavor.
Is it okay to add other vegetables to this dish?
Yes, feel free to add veggies like carrots, peas, or bell peppers as you prefer.
Should I cover the pan while cooking the chicken and vegetables?
No need to cover; sautéing uncovered helps the ingredients cook evenly and prevents sogginess.
Can I prepare this dish ahead of time?
Yes, store it in an airtight container in the fridge and reheat gently before serving.
How much oil should I use for sautéing the garlic and chicken?
Use about 1/4 cup of oil as indicated in the recipe for best results.
