lemony roasted chicken with pasta & cream sauce
Definitely not a meal you would make often, but one that would be great for special occasions and when you're entertaining guests. Feel free to substitute any type of pasta you wish.
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prep time
30 Min
cook time
1 Hr
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 pound boneless, skinless chicken thighs (can sub boneless breasts if you wish)
- 2 tablespoons olive oil, plus more as needed to coat chicken
- salt and pepper
- 1 pound fettuccine noodles (or pasta of your choice)
- 1 small shallot, minced
- 2 tablespoons minced garlic
- 1/2 cup dry white wine
- 2 cups organic chicken broth
- 2 cups heavy cream
- 2-3 tablespoons flat-leaf parley, chopped
- juice and zest of 1 lemon
- 1/2 cup Parmesan cheese, grated
How To Make lemony roasted chicken with pasta & cream sauce
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Step 1Thinly coat chicken thighs with olive oil and place in a cast iron skillet or pan of your choice. Season with salt and pepper. Roast chicken at 350 tF. until cooked through. Remove from oven and allow to cool - then slice into thin strips.
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Step 2Prepare pasta of your choice according to directions on package.
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Step 3Using a large saute pan, heat olive oil over medium-high heat. Add shallots and garlic, stirring constantly to prevent burning. Add wine and reduce heat to a simmer, allowing the wine to reduce by half.
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Step 4Add chicken broth and cream and simmer until the sauce begins to thicken. Add chicken to the sauce mixture along with parsley, lemon juice, and zest. Season with salt and pepper. Optional: If you want to add a little heat, add some red pepper flakes to your liking.
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Step 5Combine pasta with sauce and serve with Parmesan cheese and additional black pepper if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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