Creamy Pappardelle Chicken
Ingredients
Scale
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 2 boneless, skinless chicken thighs, cut into 1-inch pieces
- salt & pepper
- 1 cup cups heavy cream
- 1/2 lb pappardelle
- 1 dash cayenne pepper (optional)
Instructions
- In a medium dutch oven or heavy pot, heat oil over medium-high. Add onion and cook until translucent, stirring occasionally, about 6 minutes.
- Season chicken with salt and pepper and cook until it releases its juices and is almost cooked through, about 7 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Add cream (+ optional cayenne) and bring to a boil. Reduce heat to a rapid simmer and cook, stirring occasionally, until sauce is thick enough to coat the back of a spoon, about 15 minutes.
- Season to taste with salt and pepper.
- Meanwhile, boil pot of salted water for pasta. Cook pasta until al dente.
- Reserve 1 cup pasta water; drain pasta and add to sauce, tossing to combine and adding enough pasta water to create a creamy sauce that coats pasta. Serve immediately.
So yum.