Creamy Chicken & Potato Pasta with Fried Egg

Equipment Needed

• Large Pot
• Frying Pan
• Spatula
• Cutting Board
• Knife

Ingredients

• 300g (about 3 cups) pasta (like penne or fusilli)
• 2 medium chicken breasts (about 400g), diced
• 2 medium potatoes, peeled and diced
• 4 large eggs
• 1 cup (240ml) heavy cream
• 1/2 cup (120ml) chicken broth
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Cook pasta according to package directions until al dente. Drain and set aside.
2. Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add diced chicken and cook until golden brown and cooked through. Remove chicken from the pan and set aside.
3. In the same pan, add the remaining 1 tablespoon of olive oil. Add the chopped onion and cook until soft, about 3-4 minutes. Stir in the minced garlic and diced potatoes, cooking for 5-7 minutes until potatoes begin to soften.
4. Pour in the chicken broth and heavy cream. Bring to a gentle simmer and cook for 5-10 minutes, or until the potatoes are tender and the sauce thickens slightly. Return the cooked chicken to the pan. Season with salt and pepper to taste.
5. Gently stir in the cooked pasta, tossing to coat everything evenly in the creamy sauce. Keep warm.
6. In a separate small pan, fry the eggs one by one to your preferred doneness (e.g., sunny-side up, over easy).
7. Serve the creamy pasta immediately, topped with a perfectly fried egg and a sprinkle of fresh chopped parsley.

Notes & Tips

• For extra flavor, consider adding a pinch of dried Italian herbs to the sauce.
• Chicken thighs can be used instead of breasts for a juicier texture.
• Adjust the creaminess of the sauce by adding more broth or cream as desired.
• Garnish with grated Parmesan cheese for an extra cheesy touch.

Nutrition (Per Serving)

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