Description
Creamy, garlicky chicken spaghetti that tastes like it came from a fancy Italian restaurant but takes just 30 minutes to make. The sauce alone will make you swoon.
Ingredients
Scale
- 1 lb (450g) spaghetti or pasta of choice
- 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 3 tablespoons butter
- 4 cloves garlic, minced (about 2 tablespoons)
- 1 medium onion, finely diced (about 1 cup)
- 2 cups (480ml) chicken broth
- 2 cups (480ml) heavy cream
- 1 cup (100g) freshly grated Parmesan cheese
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh lemon juice
Instructions
- Bring a large pot of salted water to a boil. Cook spaghetti until 1 minute shy of al dente. Reserve 1 cup pasta water before draining.
- Pat chicken pieces dry, season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken in batches until golden brown, about 3-4 minutes per side. Transfer to a plate.
- Reduce heat to medium and add butter to the pan. Cook onions for 3-4 minutes until softened, then add garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth, scraping up browned bits from the pan. Bring to a simmer and reduce by one-third, about 5 minutes.
- Add heavy cream, Italian herbs, and red pepper flakes. Simmer for 3-4 minutes until slightly thickened. Season with salt and pepper.
- Return chicken to the pan with any accumulated juices. Simmer 2-3 minutes until chicken is cooked through and sauce has thickened.
- Remove from heat and stir in Parmesan cheese until melted. Add the cooked pasta and toss to coat. Add reserved pasta water if needed to adjust consistency.
- Finish with fresh lemon juice and most of the parsley. Serve immediately, garnished with remaining parsley.