Creamy Garlic Chicken Pasta

 

Ingredients:

• 10.5 oz (300 g) pasta
• 1 tablespoon olive oil
• 1 tablespoon (20 g) unsalted butter
• 1 lb (450 g) chicken breast, cut into 1-inch pieces
• 1 medium shallot, finely diced
• 4 garlic cloves, minced
• 1/2 tablespoon Italian seasoning
• 1/3 cup (75 ml) dry white wine
• 1 cup (200 ml) heavy cream (double cream)
• 1/2 cup (50 g) Parmesan cheese, grated
• A handful of fresh parsley, chopped
• Salt and freshly ground black pepper to taste

Instructions:

1. Bring 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.
2. Meanwhile, heat the olive oil in a large pan or heavy-bottomed pot over medium heat. Add the butter and let it melt. Add the chicken breast and cook for 5-6 minutes, or until cooked through.
3. Stir in the shallot and cook for 1 minute. Add the garlic and cook for another 30 seconds.
4. Next, stir in the Italian seasoning. Deglaze the pot with the dry white wine and cook for 1-2 minutes, or until the alcohol evaporates.
5. Stir in the cream and cook for 1-2 minutes, or until the sauce thickens. Add the cooked pasta and toss well to coat in sauce. If the sauce looks too thick, add a splash of the reserved pasta water.
6. Add the grated Parmesan cheese and fresh parsley, stir to combine, and season to taste with salt and pepper. Serve immediately.

Tips:

• For a richer flavor, use chicken broth instead of water to cook the pasta.
• If you don't have dry white wine, you can use chicken broth or white grape juice.
• If you want a thicker sauce, add a tablespoon of cornstarch to the cream before adding it to the pan.
• To make this dish vegetarian, substitute tofu or tempeh for the chicken.
• Serve with a side salad or crusty bread.