Serves 1
Directions
- 1Finely dice one onion.
- 2Mince the garlic cloves.
- 3Place the chicken breasts on a cutting board, drizzle with olive oil, and season with salt, pepper, garlic powder, onion powder, ginger, chili flakes, paprika, and cumin.
- 4Rub the seasonings into the chicken to ensure it's fully coated.
- 5Heat a pan on the stove, add butter, and once melted, place the seasoned chicken breasts in the pan to cook.
- 6Cook the chicken until golden brown and cooked through, flipping as needed and ensuring it unsticks naturally.
- 7Remove the cooked chicken from the pan and set aside.
- 8Add the diced onion and minced garlic to the same pan with the remaining butter and fond, and sauté until caramelized, deglazing the pan to scrape up all the flavorful bits.
- 9Bring a pot of salted water to a boil.
- 10Add protein pasta to the boiling water and cook according to package directions.
- 11Pour double cream into the pan with the caramelized onions and garlic, stirring to combine.
- 12Add the same seasonings used for the chicken to the sauce for extra flavor.
- 13Add a ladle of pasta water to the sauce to help it emulsify and create a creamy consistency.
- 14Stir in protein cheese until melted and fully incorporated into the sauce.
- 15Drain the cooked pasta and add it directly to the sauce in the pan, tossing to coat evenly.
- 16Slice the cooked chicken breasts.
- 17Arrange the sliced chicken on top of the pasta.
Ingredients
- 1 onion
- 5 cloves Garlic
- 2 breasts Chicken
- 1 dash Olive oil
- 1 pinch Salt
- 1 pinch Pepper
- 1 dash Garlic powder
- 1 dash Onion powder
- 0.5 teaspoon Ginger
- 0.5 teaspoon Chilli flakes
- 1 teaspoon Paprika
- 0.5 teaspoon Cumin
- 1 knob Butter
- 1 portion Protein pasta
- 200 ml Double cream
- 1 handful Protein cheese
Equipment
cutting boardknifeplatepantongswooden spoonpotfork
Tips
- Let the chicken unstick naturally from the pan for a better crust.
- The fond at the bottom of the pan is where the flavor is, make sure to deglaze it with the onions and garlic.
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