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Creamy Chicken Pasta

creamy chicken pasta in bowl 1

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A simple and Creamy Chicken Pasta with bucatini, cream and lemon. It's the perfect weeknight pasta when you need comfort and cosiness. 

Ingredients

Units Scale
  • 2 skinless chicken breasts
  • 1 tsp italian herb seasoning
  • 1/2 tsp fine sea salt
  • 3 tbsp olive oil
  • 220g dried bucatini
  • 1 large garlic clove, finely sliced
  • 1 tbsp butter
  • 120 ml double cream
  • 50g Parmesan, grated
  • 2 tbsp finely chopped parsley
  • Freshly ground black pepper
  • 1/2 lemon, zest only

Instructions

  1. Season the chicken breasts on both sides with the herb mix and salt, then brush with 1 tbsp of the oil.
  2. Heat the remaining oil in a medium-sized non-stick frying pan set over a medium heat. Once hot, add the chicken breasts and cook for 7 minutes on each side - or until golden on the outside and cooked through on the inside. Remove from the pan and leave to rest on a clean chopping board.
  3. Next, cook the pasta in well salted boiling water for 1 minute less than the packet instructions.
  4. Meanwhile, return the pan to a medium heat and add the garlic, stirring to coat in the juices from the pan. Add the butter and fry for 3 minutes, stirring often, before pouring in the cream. Stir in most of the Parmesan and parsley (keep a little back to garnish).
  5. Once the pasta is ready, reserve 2 tbsp of the water and drain well. 
  6. Add the pasta to the pan and stir everything together so the pasta melds to the sauce to create a deliciously creamy dish. Add a splash of water and stir to help create a smooth and silky sauce. Taste and adjust the seasoning, as needed.
  7. Spoon the pasta into serving bowls. Slice each chicken breast into thick slices and arrange one on top of each bowl. Sprinkle with the remaining Parmesan, parsley and freshly grated lemon zest. Enjoy!

Notes

You could use fresh pasta but remember to adjust the weight and cooking time accordingly.