Method
Step 1: Cook the Pasta
Bring a large saucepan of salted water to a boil.
Add 300g dried pasta and cook according to the packet instructions until al dente.
Reserve 100ml of the pasta cooking water.
Drain the pasta and set aside.
Step 2: Cook the Chicken
Heat 15ml olive oil in a large frying pan over medium-high heat.
Add the 500g chicken breast strips.
Season with ½tsp salt and ¼tsp black pepper.
Cook for 5 to 7 minutes, stirring occasionally, until golden and cooked through.
Remove the chicken from the pan and set aside.
Step 3: Make the Garlic Base
Reduce the heat to medium.
Add 20g unsalted butter to the same pan.
Add the 6 minced garlic cloves.
Cook for 30 to 60 seconds, stirring constantly, until fragrant.
Step 4: Create the Cream Sauce
Pour in 100ml chicken stock and stir to combine.
Add 250ml double cream.
Stir in 1tsp dried Italian herbs, ½tsp black pepper, and ½tsp salt.
Bring to a gentle simmer.
Cook for 3 to 4 minutes until the sauce begins to thicken slightly.
Step 5: Add the Cheese
Gradually add 80g grated Parmesan cheese.
Stir continuously until the cheese has melted and the sauce is smooth.
Step 6: Combine Everything
Return the cooked chicken to the pan.
Add the drained pasta.
Toss everything together until evenly coated in the sauce.
If the sauce is too thick, add a little of the reserved pasta water until the desired consistency is reached.
Step 7: Finish and Serve
Sprinkle over 10g chopped fresh parsley.
Taste and adjust seasoning if required.
Serve immediately with extra Parmesan cheese if desired.
Tips
Freshly grated Parmesan melts more smoothly than pre-grated cheese.
Chicken thighs can be substituted for chicken breast for a richer flavour.
Add 100g sautéed mushrooms or 75g baby spinach for extra texture and colour.
For a little heat, add ¼tsp chilli flakes when cooking the garlic.
Preparation time: 15 minutes
Cooking time: 25 minutes
