Pâtes crémeuses au poulet et au citron

Ingrédients

• 250 g (8.8 oz) rigatoni (or another short pasta)
• 1 tablespoon olive oil
• 20 g (1 tablespoon) unsalted butter
• 350 g ( 3/4 lb) chicken breast fillets, cut into bite-size pieces
• 1 large shallot, finely chopped
• 2 large garlic cloves, finely chopped
• 75 ml (1/3 cup) dry white wine
• Juice of 1 medium lemon
• Zest of half a medium lemon
• 200 ml (1 cup) double (heavy) cream
• 30 g (1/3 cup) grated parmesan
• 2 tablespoons fresh parsley, roughly chopped
• Salt and pepper to taste

Préparation

1. 1

   Bring a large pot of water to a...: Bring a large pot of water to a boil, salt it generously, and cook the pasta al dente according to the instructions on the package. Reserve 1-2 cups of water before draining the pasta.

2. 2

   Meanwhile, heat the olive oil in a large,...: Meanwhile, heat the olive oil in a large, deep pan and melt the butter in it. Add the chicken breast and cook for 4-5 minutes over medium heat until slighlty golden.

3. 3

   Stir in the shallot and garlic and continue...: Stir in the shallot and garlic and continue to cook for 1-2 minutes, stirring occasionally. Next, pour in the wine and use your spoon or spatula to deglaze the pot. Cook for a minute until the alcohol has evaporated almost completely.

4. 4

   Add the lemon juice and zest and continue...: Add the lemon juice and zest and continue to cook for another minute, stirring often. Next, stir in the cream and parmesan and allow the sauce to bubble for 1-2 minutes.

5. 5

   Transfer the cooked pasta to the pan and...: Transfer the cooked pasta to the pan and toss to cover well in the sauce. Add a dash of pasta water if the sauce looks too thick.

6. 6

   Stir in the fresh parsley, season to taste,...: Stir in the fresh parsley, season to taste, and serve immediately, with extra grated parmesan on top if you like.