Happiness Pasta (Creamy Chicken Pasta)
They call it happiness pasta for a reason: butter-seared spiced chicken, a sauce of tomato paste and two cups of cooking cream, shells that catch every drop, and mozzarella melted over the top until it pulls in ribbons.
"Happiness pasta" is the affectionate name for a creamy chicken pasta that has become a family-table and kids'-favourite staple. The chicken cubes are seasoned with a generous spice blend, browned, then coated in a sauce of cooking cream and tomato paste that lends colour and flavour. Shredded mozzarella finishes it off, giving that much-loved stretchy pull.
How to Prepare
Season the chicken cubes with black pepper, mixed spice, garlic powder, onion powder, paprika and salt.
Heat the oil with the butter and sear the chicken until golden; set aside.
In the same pan, soften the chopped onion with a pinch of spice and chicken stock powder.
Stir in the tomato paste, then pour in the cooking cream and water and let the sauce bubble gently.
Return the chicken, add the boiled pasta and toss until everything is coated.
Scatter the mozzarella on top, cover until melted and stretchy, and serve hot.
Boil the pasta a minute short of done — it finishes in the cream sauce and drinks up the flavour instead of just wearing it.
Ingredient Swaps
Cooking cream can be replaced with milk plus a little cream cheese, or a béchamel, for a similar consistency.
Chicken breast works just as well as diced thigh, or shrimp for a seafood version.
Mozzarella can be swapped for cheddar or any cheese that melts well.
Common Questions
Why brown the chicken before the sauce?
To build colour and flavour and keep it firm before it is coated in the cream.
How do I keep the sauce from splitting?
Cook the cream over gentle heat without a hard boil, using the quarter-cup of water to adjust the consistency.
Which pasta suits this dish?
Any pre-boiled shape works; those that hold sauce, like penne or fusilli, are ideal.
What does the tomato paste do here?
It gives the creamy sauce a rosy colour and deeper flavour without turning it into a red sauce.
Can it be made ahead?
It is best fresh, since cream and cheese taste better hot; when reheating, add a splash of water or milk to loosen the sauce.
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