Pappardelle with Creamy Chicken Sauce

• servings: 6
• total time: 35 minutes

Ingredients

1 tablespoon extra-virgin olive oil

7 boneless, skinless chicken thighs, cut into 1-inch pieces (2 pounds total)

Coarse salt and ground pepper

1 medium yellow onion, diced medium

2 garlic cloves, minced

2 cups heavy cream

1 pound pappardelle

Directions

In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and cook until it releases its juices and 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 coat 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 creamy sauce that coats pasta. Serve immediately.

Notes

Review from site:

Made this for dinner last night following the recipe as written. You must make sure to well-season the chicken with the salt and pepper, otherwise it will be bland. Overall I was satisfied with it, but there are some things I would change the next time I make this. I would sauté the onions and garlic before adding the chicken to develop those flavors more. I would also add fresh herbs like rosemary or sage to add some dimension to the dish. I might also substitute chicken broth for some of the heavy cream to lighten it up a bit.