Pasta with Creamy Chicken Sauce (Martha Stewart)
- 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
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.