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tender chicken with creamy garlic pasta

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Ingredients
  

  • - 10.5 oz 300 g pasta
  • - 1 tablespoon olive oil
  • - 1 tablespoon 20 g unsalted butter
  • - 1 lb 450 g chicken breast, cut into 1-inch pieces
  • - 1 medium shallot finely diced
  • - 4 garlic cloves minced
  • - 1/2 tablespoon Italian seasoning
  • - 1/3 cup 75 ml dry white wine
  • - 1 cup 200 ml heavy cream (double cream)
  • - 1/2 cup 50 g Parmesan, grated
  • - A handful of fresh parsley chopped
  • - Salt and freshly ground black pepper to taste

Instructions
 

  • Start by bringing a large pot of salted water to a boil. Cook your pasta according to the package directions, but don’t forget to reserve a cup or two of that starchy pasta water before draining. Trust me; it’s liquid gold!
  • While your pasta is cooking, grab a large pan or heavy-bottomed pot and heat the olive oil over medium heat. Toss in the butter and let it melt.
  • Add those juicy chicken pieces to the pan and cook for about 5-6 minutes until they're golden and cooked through.
  • Time to add flavor! Stir in the diced shallot and let it cook for a minute before adding the minced garlic. Cook that for another 30 seconds until your kitchen smells divine.
  • Sprinkle in the Italian seasoning, and then let’s deglaze the pan with the dry white wine. Cook for a minute or two until that boozy smell dissipates.
  • Now, stir in the heavy cream and let it bubble for 1-2 minutes until your sauce thickens up beautifully.
  • Toss in your cooked pasta, making sure every piece gets coated in that luscious sauce. If it’s looking a little thick, add some of that reserved pasta water to loosen it up.
  • Finally, mix in the grated Parmesan and freshly chopped parsley, making it all come together. Season with salt and pepper to your liking, and serve it up immediately. Enjoy your creamy garlic chicken pasta!