Pure comfort food dressed up for a proposal. Juicy chicken thighs, golden and tender, simmer in a garlic-Parmesan cream sauce with sun-dried tomatoes and fresh basil. The sauce hugs every strand of pasta with just the right balance of heat, lemon, and creaminess. Quick enough for a weeknight, impressive enough for a dinner party.
INGREDIENTS
- Pasta 12oz – 340g fettuccine or penne
- Salt for pasta water
Chicken
- 4 boneless, skinless chicken thighs
- 2 tbsp all-purpose flour
- Salt and cracked black pepper, to taste
- 1 tbsp butter
- 1 tbsp olive oil
Sauce
- 2 tbsp olive oil
- 3 garlic cloves, minced or thinly sliced
- ½ tsp red pepper flakes (more for heat lovers)
- 1 tsp dried Italian herbs (Italian seasoning)
- 1 tbsp tomato paste
- 1 tsp Dijon mustard
- 1 cup – 240ml chicken stock
- 1 cup – 240ml heavy cream
- ½ cup – 80g sun-dried tomatoes, sliced into strips
- ½ cup – 50g Parmesan cheese, finely grated
- 1½ cups (60g) spinach, roughly chopped
- Zest of 1 lemon
- ½ cup fresh basil leaves, chopped
DIRECTIONS
- Cook pasta in salted water until just less than al dente.
- Season chicken with salt and pepper, dust lightly in flour.
- In a large frying pan over medium heat, melt butter with olive oil. Once hot place chicken pieces and sear until golden on both sides and cooked through, 6-7 minutes per side. Remove and rest.
- In the same pan, add moire olive oil if needed, garlic, red pepper flakes, oregano, and thyme. Cook 30 seconds until fragrant. Stir in tomato paste and Dijon mustard, cook another 30 seconds.
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