Description
A rich, creamy Italian-American pasta dish featuring tender chicken thighs in a golden garlic-cream sauce with Alpine cheese notes and a hint of fresh thyme for balance.
Ingredients
12 oz (340g) dry spaghetti or linguine
4 boneless chicken thighs (double cut preferred)
6 garlic cloves, minced
3 tbsp extra virgin olive oil
1 cup (240ml) heavy cream
1/2 cup grated Parmesan
1/2 cup (120ml) vegetable broth (or non-pork chicken broth)
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
Instructions
Pat chicken thighs dry using paper towels. Season both sides with 1 tsp salt and 1/2 tsp black pepper.
Heat 1 tbsp olive oil in a skillet over medium-high. Sear thighs 4-5 minutes per side until golden. Remove chicken from the pan.
Add the remaining 2 tbsp oil to the same skillet. Cook garlic over medium heat until golden and aromatic, about 1 minute.
Pour in the vegetable broth and let reduce by half, about 5-7 minutes.
Stir in the heavy cream and bring to a gentle simmer.
Add the cooked garlic-broth mixture, Parmesan, and thyme to the skillet with the chicken. Cook covered for 10-12 minutes or until the chicken is fully cooked.
Meanwhile, cook pasta in well-salted boiling water until al dente. Reserve 1/4 cup of pasta water.
Toss the hot pasta into the chicken and cream sauce in the skillet, adding a little pasta water as needed to create a cohesive, glossy sauce.
Serve immediately, optionally grated with more Parmesan or fresh lemon zest.
Notes
For a vegetarian or vegan version, substitute the chicken with mushrooms or tofu and use coconut milk instead of heavy cream.
Double-cut chicken thighs are larger and meatier; if unavailable, regular thighs will also work.
Avoid overcooking the chicken to maintain its moisture.
- Prep Time: 15
- Cook Time: 35
- Category: Trending
- Method: Stir-frying and Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 15g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 115mg
