Pâtes au poulet, au parmesan et à l’ail

Ingrédients

• 8 oz (250 g) pasta
• 1 tablespoon olive oil
• 1 tablespoon (20 g) butter
• 1 lb (450 g) chicken breast, cut into 1-inch cubes
• 4 garlic cloves, crushed
• 1 teaspoon Italian seasoning
• 1/3 cup (75 ml) dry white wine
• 1 cup (250 ml) heavy cream (double cream)
• 1/2 cup (50 g) Parmesan, grated
• 6-8 fresh basil leaves, shredded
• Salt and freshly ground black 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 according to package directions. Reserve 1-2 of pasta water before draining.

2. 2

   Meanwhile, heat the olive oil and butter in...: Meanwhile, heat the olive oil and butter in a large skillet over medium heat. Once hot, add the chicken breast and cook for 7-8 minutes until slightly golden. Remove the chicken from the pan with a slotted spoon and set aside.

3. 3

   In the same skillet, add the garlic and...: In the same skillet, add the garlic and Italian seasoning, then deglaze with the white wine. Allow the wine to bubble for 1-2 minutes for the alcohol to evaporate.

4. 4

   Next, add the heavy cream and cook for...: Next, add the heavy cream and cook for 1-2 minutes over medium-low heat or until the sauce thickens.

5. 5

   Stir in the grated Parmesan then add the...: Stir in the grated Parmesan then add the cooked pasta and chicken to the skillet. Toss well to combine and add some of the reserved pasta water if it looks too dry.

6. 6

   Sprinkle the fresh basil on top, adjust the...: Sprinkle the fresh basil on top, adjust the seasoning to taste and serve immediately.