A divinely simple combination of traditional flavors. Chicken in heavy cream with diced onions, a dash of garlic, and just enough cheese to make it complete.Difficulty: Easy
Cuisine American
Keyword Chicken, Pasta
Method Stove Top
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Servings 4
Calories 462kcal
Equipment
Large Pot
Large Skillet
INGREDIENTS
5oz.Spaghetti - broken in half
1Lg. Chicken Breast - cubed
1Medium Onion - diced
2Tbsp.EVOO
1Tbsp.AP Flour
1Tbsp.Butter
1tsp.Salt
½tsp.Paprika
¼tsp.Black Pepper
8oz.Heavy Cream
½cupMozzeralla - shredded
INSTRUCTIONS
Break spaghetti in half and boil until well done in a large pot of salted water. Drain.
While pasta cooks, cut the Chicken breast into bite-sized cubes.
Heat EVOO in a large skillet and cook chicken cubes until no longer pink, stirring frequently to sear on all sides. 5-6 minutes. Do NOT over-cook. This will make them dry.
Remove chicken, add butter, and sauté diced onions for 3-4 minutes.
Add Garlic and sauté for another minute.
Add Heavy Cream and Flour. Whisk to a creamy consistancy.
Slowly add Salt, Pepper, and Paprika, tasting as you go. Stir to blend flavors and simmer for about 10 minutes.
Finally, add Mozzeralla and stir until melted.
Return Chicken and stir to coat evenly.
Add pasta and toss to combine.
Serve hot.
Notes
I prefer Spaghetti but any favorite Pasta will do. It's best when completely cooked.