Cream Scene Investigation
Seared Chicken Breasts with Garlic-Onion Cream Sauce Over Pasta
30 minutes
Serves 4
DinnerItalianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
If you thought French-style cream sauces were fussy, let’s bust that myth right here, this dinner is all about maximum flavor, minimal stress, and the glorious union of butter, cream, and chicken. Consider this a delicious crash course in pan sauces with an Italian accent.
Ingredients
Yield
4
Instructions
- 01Bring a large pot of salted water to a boil. Cook the pasta until just al dente, about 9-11 minutes. Reserve 1/2 cup of pasta water, then drain and set aside.
- 02Meanwhile, pat chicken breasts dry and season both sides with kosher salt and black pepper.
- 03In a large skillet, heat 1 tablespoon olive oil over medium-high heat. When hot, add the chicken breasts and sear until golden brown on both sides and cooked through, 5-7 minutes per side. Transfer chicken to a plate and tent with foil to rest.
- 04Reduce the heat to medium. Add butter to the same skillet. Once melted, add the diced onion and sauté, stirring often, until softened and lightly golden, about 4 minutes.
- 05Add garlic and cook until fragrant, about 45 seconds.
- 06Pour in the chicken broth and deglaze the pan, scraping up any browned bits with a wooden spoon.
- 07Stir in the cooking cream. Simmer gently until the sauce thickens slightly and the flavors meld, about 3-4 minutes.
- 08Slice the rested chicken into thin strips.
- 09Add the drained pasta to the skillet with the cream sauce. Toss to coat, adding reserved pasta water 1 tablespoon at a time until you have a glossy, silky sauce.
- 10Divide the pasta among four plates. Top with sliced chicken, then drizzle remaining 1 tablespoon olive oil over everything for shine and finish. Sprinkle with fresh parsley to serve.
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