Ingredients:
- lbs Boneless, skinless chicken breast, cut into 1-inch cubes
- oz Dry pasta (Fettuccine or Penne)
- Tbsp Olive Oil
- Salt and Black Pepper to taste
- Tbsp Unsalted Butter
- cloves Fresh Garlic, minced finely
- Tbsp All-Purpose Flour (Optional)
- /2 cup Dry White Wine (or Chicken Broth)
- 1/2 cups Heavy Cream
- /2 cup Low Sodium Chicken Broth
- cup Freshly Grated Parmesan Cheese (packed)
- Tbsp Fresh Parsley, chopped
Instructions:
- Boil water in a large pot and season aggressively with salt. Cook pasta according to package directions until al dente. Reserve 1 cup of starchy pasta water before draining.
- Season cubed chicken generously. Heat oil in a large deep skillet over medium-high heat. Sear chicken in batches until golden brown and cooked through (165°F/74°C). Remove chicken and set aside.
- Reduce heat to medium. Add butter to the skillet. Once melted, add minced garlic and cook gently for 60-90 seconds until fragrant. If using flour, whisk it in and cook for 1 minute.
- Pour in the white wine (or broth) and scrape up any browned bits (fond) from the bottom of the pan. Let this simmer and reduce by about half (approx. 2 minutes).
- Whisk in the heavy cream and the remaining chicken broth. Bring the sauce to a gentle simmer and cook for 3-4 minutes until it thickens slightly.
- Remove the skillet from the direct heat source. Gradually stir in the grated Parmesan cheese until the sauce is smooth and velvety. Taste and adjust seasoning.
- Add the drained pasta and the cooked chicken back into the skillet. Toss vigorously to coat. Add the reserved pasta water, a splash at a time, until the sauce clings perfectly to the pasta.
- Stir in half of the fresh parsley. Serve immediately in warm bowls, garnished with the remaining parsley and an extra dusting of Parmesan.