Creamy Garlic Chicken Pasta

Ingredients

About 4 large portions. Total time is about 30 minutes.

• 1½-2 pounds boneless, skinless chicken thighs
• 12-16 ounces pasta
• 1½ cups heavy cream
• ½-¾ cup chicken stock
• 6-8 garlic cloves, minced
• ½ cup grated Parmesan
• 2 tablespoons butter
• 1-2 tablespoons olive oil
• Salt and black pepper
• 6-8 ounces mushrooms, sliced, optional
• About ½ cup reserved pasta water

Method

1. Bring a large pot of salted water to a boil.
2. Cook the pasta until just al dente. Reserve about ½ cup pasta water, then drain.
3. Season the chicken with salt and pepper.
4. Heat olive oil in a large skillet over medium-high heat.
5. Sear the chicken until browned and cooked through. Remove and rest before slicing.
6. Reduce the heat to medium. Add the butter.
7. Add the garlic and cook for 30-45 seconds.
8. Add the mushrooms, when using, and cook until browned and their moisture has evaporated.
9. Add the chicken stock and simmer for 2-3 minutes.
10. Add the cream and maintain a gentle simmer for about 5 minutes. Do not boil aggressively.
11. Reduce the heat. Stir in the Parmesan until smooth.
12. Return the sliced chicken to the sauce.
13. Add the pasta and toss until coated.
14. Loosen with reserved pasta water as needed.
15. Taste and adjust salt and black pepper.

Reheating

Microwave covered with the lid cracked, adding about 1 tablespoon water per portion. Stir halfway through so the sauce emulsifies again.