Directions
- 1Bring a large pot of pasta to a boil, salt it and cook the pasta according to package directions. Reserve a couple of cups of pasta water before draining.
- 2Meanwhile, heat the olive oil in a large pan or heavy-bottomed pot and melt the butter in it. Add the chicken breast and cook for 5-6 minutes over medium heat or until cooked to your liking.
- 3Stir in the shallot and cook for 1 minute, then add the garlic and cook for 30 more seconds.
- 4Next, stir in the Italian seasoning, then deglaze the pot with the dry white wine and cook for 1-2 minutes until the alcohol evaporates.
- 5Stir in the cream and cook for 1-2 minutes or until the sauce thickens, then add the cooked pasta and toss well to cover in sauce. Add a splash of the reserved pasta water if it looks too thick.
- 6Add the grated Parmesan and fresh parsley, stir to combine, then season to taste and serve immediately.
Ingredients
- 10.5 oz pasta
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 lb chicken breast, cut into 1-inch pieces
- 1 medium shallot, finely diced
- 4 garlic cloves, minced
- 0.5 tablespoon Italian seasoning
- 0.33 cup dry white wine
- 1 cup heavy cream (double cream)
- 0.5 cup Parmesan, grated
- 1 handful fresh parsley, chopped
- 1 salt and freshly ground black pepper
Equipment
large potlarge pan or heavy-bottomed pot
Tips
- Add some baby spinach at the end for a plus of brightness and vitamins.
- Don't forget to reserve water from cooking the pasta. The starch in it is essential for keeping the sauce creamy.
- Make this creamy garlic chicken pasta recipe even richer by adding some bacon.
- This pasta dish is best served immediately. If you have any leftovers, reheat them in the microwave. The texture of the cream sauce will be different, though.
- If you don't cook with wine, use some low-sodium chicken stock instead.
- Buying a wedge of Parmesan cheese and grating it yourself is a total game changer if you love pasta dishes. Ready-grated Parmesan just won't have the same flavor.
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