Creamy Chicken Pasta

Ingrédients

• 2 large chicken breasts
• Spice Blend (see below)
• 3 tablespoons olive oil
• 4 heaping cups egg noodles (uncooked)
• 4 cups chicken broth
• 1 pint whipping cream
• 1/4 cup chopped fresh parsley (optional)
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons garlic powder
• 1 teaspoon pepper
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme

Préparation

1. 1

   Cut chicken breasts into 4 cutlets (see FAQ above for tips) then season both sides with half of spice blend; reserving the other half to add to the sauce later. 2 chicken breasts, Half of Spice Blend

2. 2

   Bring chicken broth to a boil in a wide pot. Add noodles, cover, then cook per manufacturer’s instructions for al dente preparation, stirring occasionally. Before draining, reserve 1/2 cup hot pasta broth. 4 c each broth and noodles

3. 3

   While noodles are cooking, heat oil in a large skillet over medium-high heat until shimmering. Cook chicken cutlets on one side until nicely browned. Reduce heat to medium, flip cutlets then continue cooking until both sides are browned. Remove chicken to a cutting board. 3 Tbsp oil

4. 4

   Add 1/2 cup hot pasta broth to skillet to deglaze the pan. Cook and stir over high heat until liquid is reduced by half.

5. 5

   Stir in whipping cream and reserved half of spice blend. Once boiling, reduce heat to maintain a constant bubbling simmer, then continue cooking 8-10 minutes or until sauce is thickened (until it coats the back of a spoon but not thick like gravy). 1 pint cream, Half of Spice Blend

6. 6

   Meanwhile, cut chicken into bite-sized pieces and chop parsley if using.

7. 7

   When sauce is ready, set aside 1/2 cup sauce, then stir cooked noodles into pan with remaining sauce. Top sauced noodles with chicken then spoon reserved 1/2 cup sauce over chicken. Garnish with chopped parsley then serve immediately. 1/4 c chopped parsley