Emerald Chicken Pappardelle Recipes

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PAPPARDELLE WITH CREAMY CHICKEN SAUCE



Pappardelle with Creamy Chicken Sauce image

This rich and creamy pasta dish is the epitome of satisfying Italian comfort food. Since it's a quick 35 minutes to make, why not make it for dinner tonight?

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 35m

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil
7 boneless, skinless chicken thighs, cut into 1-inch pieces (2 pounds total)
Coarse salt and ground pepper
1 medium yellow onion, diced medium
2 garlic cloves, minced
2 cups heavy cream
1 pound pappardelle

Steps:

  • In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and cook until it releases its juices and is almost cooked through, about 7 minutes. Add onion and cook until translucent, stirring occasionally, about 6 minutes. Add garlic and cook until fragrant, about 30 seconds. Add cream 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, in a large pot of boiling salted water, 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.

Nutrition Facts : Calories 746 g, Fat 42 g, Fiber 3 g, Protein 33 g

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