Creamy braised chicken pasta

by Olesia Guts

It might not sound like a very exciting pasta but in fact it is shockingly delicious. 

I came up with this recipe a few days ago, seeking a lighter version of a creamy pasta to calm down my Carbonara cravings. It turned out so flavorful and light, that it was added to our family recipe book immediately as well as to our weekly cooking routine. 

Creamy braised chicken pasta

Serves: 2
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 5 voted )

Ingredients

  • 1 Chicken breast 
  • 2 shallots, thinly sliced
  • 1 cup dry white wine
  • 1 tablespoon good quality white/red wine vinegar
  • 2 cups of chicken stock
  • Zest of ½ lemon
  • ½ cup heavy cream or milk
  • 25 grams parmesan or pecorino
  • 200 grams fettuccine or other long pasta

Instructions

  1. Slice chicken breast in half holding the knife parallel to the cutting board to obtain 2 thin pieces of breast. Salt well on both sides. Heat 1 tbsp of oil on a stainless steel or cast iron pan. Sear chicken over medium high until deep brown, approx 4 min on each side, then remove from the pan. 
  2. Add 1 tbsp of oil and saute shallots in the same skillet for 8 min (salting immediately once they hit the pan) until deep brown. Make sure to occasionally scrape the bottom, so bits of chicken and shallots don't burn. Add vinegar, then wine. Cook for 5 min or until liquid reduces in half.  
  3. Return chicken to the pan, add stock (it should almost cover the chicken). Simmer covered over low heat for 45 min, leaving the lid a crack open to let the steam out.  
  4. Once chicken is tender and the sauce reduced in half shred the chicken with 2 forks right in the pan. Add zest and cream/milk and simmer for 10 min until the sauce thickens. 
  5. In the meantime, cook pasta according to the package instructions, until al-dente, lightly salting the pasta water. Once ready, mix with the sauce. Adjust the thickness of your sauce by adding some pasta water if needed. Grate parmesan on top and serve immediately.
  6. You can add some zest on top to brighten it up even more, as well as fresh basil and mint. We also found that calabrian chilies go super well with this dish.
Did You Make This Recipe?
If you tried it please tag me on Instagram @olesia.guts. , I will be so happy to see your creations!

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