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Creamy Pappardelle Chicken

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5 from 1 review

Ingredients

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  • 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

  1. In a medium dutch oven or heavy pot, heat oil over medium-high. Add onion and cook until translucent, stirring occasionally, about 6 minutes.
  2. 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.
  3. 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.
  4. Season to taste with salt and pepper.
  5. Meanwhile, boil pot of salted water for pasta. Cook pasta until al dente.
  6. 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.

Find it online: https://recipes.jordanprins.com/creamy-pappardelle-chicken/