Garlic Chicken Pasta
A quick and easy meal with tender chicken and pasta in a creamy garlic sauce, ready in about 25 minutes.
Equipment
- Large Pot
- Large Pan
Ingredients
- 10.5 oz pasta of your choice (300 g)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter (20 g)
- 1 lb chicken breast cut into 1-inch pieces (450 g)
- 1 medium shallot finely diced
- 4 cloves garlic minced
- 1/2 tablespoon Italian seasoning
- 1/3 cup dry white cooking liquid (75 ml, or substitute with chicken broth)
- 1 cup heavy cream (200 ml)
- 1/2 cup Parmesan cheese freshly grated (50 g)
- Fresh parsley a handful, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain, reserving some pasta water.
- In a large pan, heat olive oil over medium heat. Add butter and let it melt, then add chicken pieces. Cook for 5 to 6 minutes until golden and cooked through.
- Stir in the shallot and cook for 1 minute. Add minced garlic and cook for another 30 seconds, stirring constantly.
- Sprinkle in Italian seasoning and pour in dry white cooking liquid to deglaze the pan. Cook for 1 to 2 minutes to reduce.
- Pour in the cream and cook for 1 to 2 minutes, stirring until it thickens slightly.
- Add the drained pasta to the pan and toss to coat. If the sauce is too thick, add reserved pasta water as needed.
- Mix in Parmesan and chopped parsley. Season with salt and pepper to taste. Serve hot.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.