12/10/2026
Creamy Kolskoot and Hoendervleis Chicken Pasta
A rich, creamy weeknight pasta where BEFOK Kolskoot does the heavy lifting on flavour.
Serves: 4
Prep: 10 minutes | Cooking: 25 minutes
Ingredients
- 500 g chicken breast, cut into strips or cubes and coat with Hoendervleis Spice
- 2–3 tsp BEFOK Kolskoot Spice, plus extra to taste
- 250–300 g pasta (penne or fusilli works well)
- 1 tbsp butter
- 1 tbsp cooking oil
- 1 medium onion, finely chopped
- 2 garlic cloves, crushed
- 250 ml fresh cream
- ½ cup pasta water
- ½ cup grated cheddar or Parmesan
- 1 tbsp chopped fresh parsley, optional
- Black pepper to taste
Method
1. Cook the pasta according to the packet instructions. Keep about ½ cup of the pasta water before draining.
2. Season the chicken generously with Kolskoot.
3. Heat the butter and oil in a large pan. Fry the chicken until golden and cooked through. Remove and set aside.
4. In the same pan, fry the onion until soft. Add the garlic and cook for about 30 seconds.
5. Reduce the heat and add the cream. Stir in a little pasta water and simmer gently for 2–3 minutes.
6. Add the grated cheese and stir until melted and the sauce is smooth.
7. Return the chicken to the pan, add the cooked pasta and toss everything together.
8. Taste and add another sprinkle of Kolskoot if you want a stronger BEFOK flavour. Add a little more pasta water if the sauce is too thick.
9. Finish with parsley and serve immediately.
🔥 BEFOK Tip
Add crispy bacon, mushrooms or chopped jalapeños for an extra-loaded version.
BEFOK Kolskoot – one spice, endless possibilities.
Die Koeël is deur die Kerk!
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