Creamy Chicken and Herb Pasta
Tender chicken breasts nestled on a bed of creamy pasta deliver a gourmet experience without the hefty price tag, showcasing how simple seasonings can create a rich flavor profile.
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Instructions
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Start boiling a large pot of salted water for pasta.
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Pat 4 boneless, skinless chicken breasts dry and season with 1 tsp salt and 1/2 tsp pepper.
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Heat 2 tbsp neutral oil in a large skillet over medium-high. Sear chicken for 5-6 minutes per side until browned, then remove to a plate.
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Reduce heat to medium. Add 2 tbsp unsalted butter to the skillet, then sauté 1/4 cup chopped shallot, 3 chopped garlic cloves, and 1 tbsp chopped fresh herbs for 2 minutes.
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Pour in 1/2 cup dry white wine, increase heat to medium-high, and deglaze the skillet while reducing the wine by half for 3 minutes.
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Add 1 cup chicken stock and reduce by half for 5-6 minutes.
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Stir in 1 cup heavy cream, 2 tsp Dijon mustard, and 1/4 tsp pepper, then bring to a simmer over medium heat.
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Return chicken to the simmering cream mixture, cover, and cook on medium-low for 8 minutes, or until the chicken reaches 160 F.
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Cook 12 oz dry fettuccine in the boiling water according to package directions for al dente. Drain, reserving 1/2 cup pasta water.
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Remove chicken to a cutting board and let rest for 5 minutes before slicing.
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Gradually stir 1/2 cup grated Parmesan and the reserved 1/2 cup pasta water into the cream sauce. Simmer for 2-3 minutes until slightly thickened.
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Add the cooked pasta to the skillet with the sauce. Toss for 1-2 minutes until evenly coated.
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Serve pasta with sliced chicken on top, garnished as desired.