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.
2Bring 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.
3Bring 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.
4Meanwhile, 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.
5Meanwhile, 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.
6Meanwhile, 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.
7Stir in the shallot and cook for 1 minute, then add the garlic and cook for 30 more seconds.
8Stir in the shallot and cook for 1 minute, then add the garlic and cook for 30 more seconds.
9Stir in the shallot and cook for 1 minute, then add the garlic and cook for 30 more seconds.
10Next, stir in the Italian seasoning, then deglaze the pot with the dry white wine and cook for 1-2 minutes until the alcohol evaporates.
11Next, stir in the Italian seasoning, then deglaze the pot with the dry white wine and cook for 1-2 minutes until the alcohol evaporates.
12Next, stir in the Italian seasoning, then deglaze the pot with the dry white wine and cook for 1-2 minutes until the alcohol evaporates.
13Stir 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.
14Stir 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.
15Stir 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.
16Add the grated Parmesan and fresh parsley, stir to combine, then season to taste and serve immediately.
17Add the grated Parmesan and fresh parsley, stir to combine, then season to taste and serve immediately.
18Add the grated Parmesan and fresh parsley, stir to combine, then season to taste and serve immediately.
Ingredients
10.5 oz pasta
10.5 oz pasta
10.5 oz pasta
1 tablespoon olive oil
1 tablespoon olive oil
1 tablespoon olive oil
1 tablespoon unsalted butter
1 tablespoon unsalted butter
1 tablespoon unsalted butter
1 lb chicken breast, cut into 1-inch pieces
1 lb chicken breast, cut into 1-inch pieces
1 lb chicken breast, cut into 1-inch pieces
1 medium shallot, finely diced
1 medium shallot, finely diced
1 medium shallot, finely diced
4 garlic cloves, minced
4 garlic cloves, minced
4 garlic cloves, minced
0.5 tablespoon Italian seasoning
0.5 tablespoon Italian seasoning
0.5 tablespoon Italian seasoning
0.33 cup dry white wine
0.33 cup dry white wine
0.33 cup dry white wine
1 cup heavy cream (double cream)
1 cup heavy cream (double cream)
1 cup heavy cream (double cream)
0.5 cup Parmesan, grated
0.5 cup Parmesan, grated
0.5 cup Parmesan, grated
1 handful fresh parsley, chopped
1 handful fresh parsley, chopped
1 handful fresh parsley, chopped
1 salt and freshly ground black pepper
1 salt and freshly ground black pepper
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.