Directions
- 1Cook the pasta in a large pan of salted water.
- 2Chop three chicken breasts into bite-sized pieces and add two tablespoons of cornflour or cornstarch, plus half a teaspoon each of salt, black pepper, and garlic powder. Toss to coat thoroughly.
- 3Add three tablespoons of oil to a large frying pan and heat over a medium heat. Add the chicken and fry for six to seven minutes, turning occasionally, until golden and cooked through.
- 4Remove the chicken from the pan using a slotted spoon and place in a warm bowl.
- 5Add a finely diced small onion to the remaining oil and cook for two to three minutes, stirring often, until softened.
- 6Add three minced cloves of garlic, a quarter of a teaspoon of salt, and half a teaspoon of black pepper. Stir together and cook for a further minute.
- 7Add 180ml of strong chicken stock and 180ml of double or heavy cream. Stir together, bring to a boil, and simmer gently for three minutes.
- 8Once the sauce has thickened slightly, stir in a tablespoon of fresh lemon juice.
- 9Drain the pasta, reserving about a cup of the starchy cooking water.
- 10Add the pasta to the pan with the creamy sauce and sprinkle over 50 grams of finely grated parmesan.
- 11Use tongs to lift and drop the pasta in the sauce until fully coated.
- 12Add a few splashes of the reserved pasta water to loosen the sauce if needed.
- 13Add the cooked chicken back to the pan and stir through. Heat for a further minute to ensure the chicken is hot, then turn off the heat.
- 14Divide the pasta between bowls, top with chopped parsley, a sprinkle of black pepper, and grated parmesan, and serve with garlic bread.
Ingredients
- 300 grams linguine
- 3 chicken breast
- 2 tablespoons cornflour or cornstarch
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 3 tablespoons oil
- 1 small onion
- 3 minced cloves of garlic
- 180 ml chicken stock
- 180 ml double or heavy cream
- 1 tablespoon fresh lemon juice
- 50 grams finely grated parmesan
- 1 chopped parsley
- 1 garlic bread
Equipment
large panfrying panslotted spoontongs
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