I've tried a few recipes for this and for me, this is by far the best. The combination of the crispy, seasoned chicken, pasta poached in the sauce and really good parmesan makes me dream about this dish.
Ingredients
500g boneless skinless chicken thighs
3 tbsp plain flour
1 tsp salt
1 tsp black pepper
2 tsp all purpose seasoning (see picture)
2 tbsp olive oil, divided
1 onion, diced
4 cloves garlic, minced
1/2 cup dry white wine
250g mushrooms, sliced
500ml chicken stock
1 1/2 cups heavy cream
250g dry pasta
1 1/2 cups freshly grated parmesan cheese - I cannot stress enough how much of a difference a good, freshly grated parmesan makes here. Behold my new favourite grater below.
Method
Season the flour with salt, pepper and all purpose seasoning.
Sprinkle onto a plate and dredge the chicken thighs in the mixture.
Heat half of the oil in a large pan or on a skillet over medium-high heat.
Add the chicken thighs and sear on both sides until golden brown and cooked through.
Remove chicken and set aside.
Add the remaining oil to a pan and heat.
Fry onion until transparent, stirring occasionally (about 2 minutes).
Cook the garlic until fragrant (30 seconds).
Add the white wine and allow to reduce to half (about 4-5 minutes).
Add the mushrooms and cook for about a minute.
Pour in stock and cream and bring to a gentle simmer.
Add the pasta.
Mix well, reduce the heat to a slow simmer while stirring occasionally, until pasta is al dente (about 15 minutes). Cover with a lid if it's taking too long to cook through.
Stir in the parmesan cheese until it melts through the sauce.
Slice the chicken into strips and stir through the pasta. Garnish with fresh parsley and extra parmesan, if you feel like it.
Life changing grater.....
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