Hearty and creamy chicken pasta where sautéed chicken pieces meet cream and parmesan. With its rich sauce and high-protein content, it's a practical dish suited to everyday meals and simple gatherings alike.
Boil the pasta in plenty of salted water until al dente. Reserve a ladle of the cooking water before draining.
Melt the butter in a pan and sear the diced chicken over high heat. Add the finely chopped garlic and sauté until the chicken is fully cooked.
Lower the heat and add the cream, and once it comes to a light simmer, add the parmesan, salt, and black pepper. If the sauce thickens too much, add some cooking water to reach your desired consistency.
Toss the drained pasta into the sauce and mix. Garnish with finely chopped parsley and serve hot.
Important: Make sure the chicken is fully cooked, with clear juices running when cut. Contains gluten and dairy. Creamy sauces thicken as they sit; you can loosen them by adding a little milk when reheating.
Searing the chicken over high heat first to brown it makes it more flavorful once added to the sauce. A ladle of cooking water binds the sauce to the pasta without thinning out the cream.
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