Chicken pasta with tomato, sherry and cream sauce

    50 min

    This easy chicken pasta recipe combines tomatoes and cream with sherry for a dish packed with flavour. This recipe makes everyone beg for more; my husband hounds me to make this for him!

    108 people made this

    Serves: 8 

    • 4 tablespoons olive oil
    • 4 tablespoons butter
    • 5 cloves garlic, minced
    • 10 tablespoons minced shallot
    • 900g skinless, boneless chicken breast - cubed
    • salt and pepper to taste
    • 1/2 (500g) packet rigatoni pasta
    • 1/3 (290g) jar red peppers, drained and julienned
    • 125ml fresh pureed tomatoes
    • 60ml dry sherry
    • 450ml double cream

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. In a large saucepan, heat oil and melt butter over medium heat. Add garlic and shallots and saute until soft, then add chicken, season with salt and pepper to taste and saute for 8 to 10 minutes, or until halfway cooked.
    2. Meanwhile, cook the pasta in salted, boiling water until al dente. Drain and reserve.
    3. Add peppers and stir in tomatoes, then reduce heat to low and simmer about 10 minutes. Add sherry and simmer for another 10 minutes, then stir in cream and simmer for 10 minutes more. Toss all with hot pasta and serve.

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    Reviews & ratings
    Average global rating:

    Reviews in English (88)


    This is a yummy recipe. The next time I will try to cut the fat in the recipe in several ways because I don't think it will detract from the taste. I will decrease the amount of oil and/or butter by about 25-50% because there were pools of oil on the top of the sauce at the end. I will also use a combination of half and half and milk combined with flour to thicken the sauce instead of heavy cream. The mushrooms I added were a great addition. This is a great recipe for company!  -  08 Nov 2003  (Review from Allrecipes US | Canada)


    The sherry added a delightfully subtle flavor to the sauce. We really enjoyed this pasta dish, Deanna.  -  17 Oct 2003  (Review from Allrecipes US | Canada)


    I loves this recipe! It came out soooo good. I did a few changes - used roasted red pepper flavored olive oil, used twice as much garlic, used twice as many red peppers, and instead of regular tomatoe sause I used Classico Creations sun dried tomatoe. I also simmered it all a little longer to make it thicker. My husband loved it! Thanks for the recipe, I'm definately passing it along to everyone!  -  06 Nov 2001  (Review from Allrecipes US | Canada)