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Creamy Chicken Pasta

Creamy Chicken Pasta

This indulgent and comforting dish features tender golden chicken and pasta enveloped in a rich garlic and parmesan cream sauce with a bright hint of lemon.
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Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless chicken breasts
  • 1 teaspoon Italian herb seasoning
  • ½ teaspoon fine sea salt
  • 3 tablespoons olive oil divided
  • 220 grams dried pasta such as spaghetti or linguine
  • 1 large garlic clove finely sliced
  • 1 tablespoon butter
  • 170 milliliters double cream
  • 50 grams grated parmesan cheese
  • 2 tablespoons finely chopped fresh parsley
  • ½ lemon for zest and juice
  • Freshly ground black pepper

Equipment

  • Large pot
  • Medium non stick frying pan
  • Small Bowl
  • Whisk
  • Colander
  • Chef Knife
  • Cutting Board
  • Measuring cups
  • Measuring spoons
  • Microplane or zester

Method
 

  1. Combine the chicken breasts with the Italian herb seasoning salt and 2 tablespoons of olive oil in a bowl and toss to coat.
  2. Heat the remaining 1 tablespoon of olive oil in a medium non stick frying pan over medium heat.
  3. Add the chicken to the pan and cook for about 7 minutes on each side until golden and cooked through.
  4. Transfer the cooked chicken to a clean cutting board and let it rest while you prepare the rest of the meal.
  5. Fill a large pot with water and a generous amount of salt then bring it to a boil.
  6. Add the pasta to the boiling water and cook it for 1 minute less than the package instructions specify.
  7. Place the frying pan back over medium heat and add the butter and sliced garlic.
  8. Stir the garlic and butter for about 1 minute while scraping up any golden bits left from the chicken.
  9. Pour the double cream into the pan and stir it into the garlic butter.
  10. Add most of the grated parmesan to the cream keeping a small amount aside for the final garnish.
  11. Measure out 60 milliliters of the starchy pasta cooking water and stir it into the sauce.
  12. Allow the sauce to bubble gently for 2 to 3 minutes until it begins to thicken slightly.
  13. Reserve a small mug of additional pasta water before draining the pasta thoroughly in a colander.
  14. Add the drained pasta to the frying pan and toss it well to ensure every strand is coated in the cream sauce.
  15. Pour in a small splash of the reserved pasta water if the sauce appears too thick and stir until silky.
  16. Stir in most of the chopped parsley and 1 tablespoon of fresh lemon juice then season with black pepper to taste.
  17. Slice the rested chicken breasts into thick strips.
  18. Divide the pasta into serving bowls and place the sliced chicken on top.
  19. Finish the dish by sprinkling the remaining parmesan parsley and fresh lemon zest over the top.

Notes

Using a microplane to zest the lemon ensures you get the bright citrus oils without the bitter white pith.
Undercooking the pasta by one minute allows it to finish cooking in the sauce so it remains perfectly al dente.
Starchy pasta water is the secret to a smooth and silky sauce because it helps the cream and cheese emulsify.
If you prefer a juicier meat you can easily substitute the chicken breasts with boneless skin on chicken thighs.
For a spicy variation you can add a pinch of red pepper flakes to the pan when sautéing the garlic.