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Pasta with Creamy Chicken Sauce (Martha Stewart)


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  • 1 tablespoon EVOO
  • 7 boneless, skinless chicken thighs, cut into 1-inch pieces (2 lb. total)
  • Coarse salt and ground pepper
  • 1 medium yellow onion, diced medium
  • 2 garlic cloves, minced
  • 2 cups heavy cream
  • 1 lb. pappardelle (or fettuccine or tagliatelle)


Preparation time 35mins
Cooking time 35mins


Step 1

In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and cook until it release its juices abad is almost cooked through, about 7 minutes. Add onion and cook until translucent, stirring occasionally, about 6 minutes. Add garlic and cook until fragrant, about 30 seconds. Add cream and bring to a boil. Reduce heat to a rapid simmer and cook, stirring occasionally, until sauce is thick enough to cot the back of a spoon, about 15 minutes. Season to taste with salt and pepper.

Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and add to sauce, tossing to combine and adding enough pasta water to create a cream sauce that coats pasta. Serve immediately.


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