Description
An easy weeknight dish featuring silky Parmesan, bright garlic, and juicy chicken wrapped around tender pasta, all in a rich, creamy sauce.
Ingredients
Scale
- 600 g boneless skinless chicken thighs or breasts
- 1½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 30 ml olive oil (2 tbsp)
- 30 g unsalted butter (2 tbsp)
- 4 cloves garlic, finely minced
- 15 g all-purpose flour (1 tbsp, optional)
- 240 ml chicken stock (1 cup)
- 240 ml reserved pasta cooking water (½–1 cup)
- 240 ml heavy cream or half-and-half (1 cup)
- 100 g freshly grated Parmesan (1 cup packed)
- Lemon zest (optional)
- Chopped parsley for finish
Instructions
- Season and prep the chicken: Pat chicken dry and season with salt and pepper. Let sit for 5 minutes.
- Boil the pasta: Bring salted water to a boil and cook pasta until just shy of al dente; reserve pasta water and drain.
- Sear the chicken: Heat olive oil in a skillet over medium-high heat; sear chicken until well browned and cooked through. Transfer to a plate to rest.
- Build the sauce: Reduce heat and add butter and garlic; sauté briefly. Stir in flour if using, then whisk in chicken stock and reserved pasta water; simmer.
- Finish with cream and cheese: Add cream and Parmesan, whisking until melted and smooth. Adjust thickness as needed.
- Combine and serve: Slice chicken and return to the pan with drained pasta; toss to combine, finish with lemon zest and parsley, then serve immediately.
Notes
Ensure to use freshly grated Parmesan to avoid a grainy sauce. For a golden baked finish, transfer to a baking dish and top with breadcrumbs before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing & Saucing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 760
- Sugar: 3g
- Sodium: 920mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 165mg