Creamy Herb Chicken Pasta with Gravy
15min
30min
1
650
Chef's Note
This hearty chicken pasta features a rich, velvety gravy that coats every strand of pasta. For the best flavor, use homemade chicken broth if available. The key to a smooth gravy is adding the liquid gradually while stirring constantly. If you prefer a thicker gravy, you can simmer it longer or add a touch more flour at the beginning.
Tags
Ingredients
6 oz boneless skinless chicken thighs
3 oz fettuccine pasta
1 small shallot
2 cloves garlic
1 tsp fresh rosemary
1 tsp fresh thyme
1 tbsp all-purpose flour
2/3 cup chicken broth
2 cups baby spinach
3 tbsp heavy cream
1 tbsp unsalted butter
1 tbsp olive oil
2 tbsp Parmesan cheese, freshly grated
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp paprika
Instructions
- 1
Bring a medium pot of salted water to a boil for the pasta.
- 2
While waiting for the water to boil, cut 6 oz of chicken thighs into 1-inch pieces. Season with 1/4 tsp salt, 1/8 tsp black pepper, and 1/4 tsp paprika.
- 3
Finely dice 1 small shallot and mince 2 cloves of garlic. Finely chop 1 tsp each of fresh rosemary and thyme leaves.
- 4
Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Once hot, add the chicken pieces and cook for 4-5 minutes until golden brown on all sides.
- 5
Reduce heat to medium and add the diced shallot to the skillet. Cook for 2 minutes until softened, then add the minced garlic and herbs. Cook for 30 seconds until fragrant.
- 6
Sprinkle 1 tbsp of flour over the chicken mixture and stir continuously for 1 minute to cook the flour.
- 7
Slowly pour in 2/3 cup of chicken broth while stirring constantly to prevent lumps. Bring to a simmer and cook for 3-4 minutes until the gravy begins to thicken.
- 8
Meanwhile, cook 3 oz of fettuccine according to package directions until al dente. Reserve 1/4 cup of pasta water before draining.
- 9
Reduce the heat to medium-low and stir in 1 tsp of Dijon mustard, 3 tbsp of heavy cream, and 1 tbsp of butter. Simmer for 2-3 minutes until the gravy reaches a silky consistency.
- 10
Add 2 cups of baby spinach to the skillet and gently toss until just wilted, about 1-2 minutes.
- 11
Add the drained pasta to the skillet along with 1 tbsp of the reserved pasta water. Toss to coat the pasta in the gravy, adding more pasta water if needed to reach desired consistency.
- 12
Season with remaining 1/4 tsp of salt and 1/8 tsp of black pepper. Toss again to combine.
- 13
Transfer to a serving plate and top with 2 tbsp of freshly grated Parmesan cheese. Serve immediately.
Nutrition Information (per serving)
650
35g
50g
34g
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