Description
Creamy Lemon Herb Chicken Pasta
Elevate your meal with a touch of sophistication in every bite!
Ingredients:
300g rigatoni
2 chicken breasts, cubed
3 garlic cloves, minced
¾ cup heavy cream
¼ cup white wine
½ cup grated parmesan
2 tbsp olive oil
1 tsp thyme
Salt & pepper to taste
Fresh parsley
Steps:
Cook pasta and reserve ½ cup cooking water.
Season chicken with thyme, salt, and pepper.
Sear chicken in olive oil until golden, then remove.
Sauté garlic, then deglaze the pan with white wine.
Add cream and parmesan, stirring until melted.
Combine pasta, chicken, and sauce, adding reserved water if needed.
Garnish with parsley.
#SophisticatedBites
Step-by-Step Guide
Follow these detailed instructions for perfect Creamy Lemon Herb Chicken Pasta every time.
- Prep and Cook Pasta: Bring a large pot of salted water to a boil. Add 300g of rigatoni and cook according to package directions until al dente. Before draining, carefully reserve 1/2 cup of the starchy pasta cooking water. Drain the pasta and set aside.
- Prepare the Chicken: While the pasta cooks, cube 2 chicken breasts into bite-sized pieces. Pat them dry with a paper towel. In a bowl, toss the chicken with 1 tsp of dried thyme, and generous pinches of salt and black pepper.
- Sear the Chicken: Heat 2 tbsp of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken in a single layer, working in batches if necessary to avoid crowding. Sear for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.
- Build the Sauce: In the same pan (do not clean it), reduce the heat to medium. Add 3 minced garlic cloves and sauté for about 30 seconds until fragrant. Pour in 1/4 cup of white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer for 1-2 minutes.
- Finish the Sauce: Reduce heat to low. Pour in 3/4 cup of heavy cream and add 1/2 cup of grated parmesan cheese. Stir constantly until the cheese is fully melted and the sauce is smooth and slightly thickened.
- Combine Everything: Add the cooked, drained pasta and the seared chicken back into the skillet with the sauce. Toss everything to coat thoroughly. If the sauce is too thick, add the reserved pasta water a tablespoon at a time until your desired consistency is reached.
- Garnish and Serve: Remove from heat. Garnish generously with freshly chopped parsley and an extra sprinkle of parmesan cheese before serving immediately.
Serving Suggestions
This rich and creamy pasta dish pairs beautifully with simple sides to balance the meal. Serve it with a crisp green salad dressed in a light vinaigrette or with roasted asparagus or broccoli. For a complete Italian-inspired dinner, offer a side of warm, crusty garlic bread to soak up every last bit of the delicious sauce.
How-to Summary
Cook pasta and reserve water. Sear thyme-seasoned chicken until golden. Sauté garlic, deglaze pan with white wine, then stir in cream and parmesan to create the sauce. Combine sauce with cooked pasta and chicken, thinning with pasta water if needed. Garnish with fresh parsley.
Frequently Asked Questions
Can I use a different pasta? Absolutely. While rigatoni’s ridges hold the sauce well, penne, fettuccine, or farfalle are excellent substitutes.
What can I use instead of white wine? You can substitute with an equal amount of chicken broth. For extra flavor, add a squeeze of fresh lemon juice to the broth.
How can I make this dish less rich? Substitute half-and-half or whole milk for the heavy cream, though the sauce will be slightly thinner. You can also use less parmesan.
Can I prepare this ahead of time? The sauce can separate when reheated. For best results, prepare the components separately and combine them gently when reheating, adding a splash of milk or cream.
How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a little added milk or broth to loosen the sauce.
Common Mistakes to Avoid
- Overcooking the Pasta: Cook pasta only until al dente. It will continue to cook slightly when tossed with the hot sauce.
- Skipping the Pasta Water: The starchy reserved water is crucial for adjusting the sauce’s consistency and helping it cling to the pasta.
- Crowding the Pan: Searing the chicken in batches ensures it browns properly instead of steaming.
- Using Pre-Grated Parmesan: Pre-grated cheese often contains anti-caking agents that can make your sauce grainy. Grating a block of parmesan fresh yields a much smoother, creamier result.
Conclusion
This Creamy Lemon Herb Chicken Pasta is a testament to how a few quality ingredients can create a restaurant-worthy meal at home. The combination of tender, herbed chicken and a luxuriously smooth parmesan cream sauce coating perfectly cooked pasta is both comforting and elegant. By following the step-by-step guide and avoiding common pitfalls, you can master this impressive dish that’s sure to become a family favorite. Enjoy the process and the delicious, sophisticated bites!
