Chicken Pappardelle

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Description

Chicken Pappardelle is a hearty yet elegant pasta dish made with wide ribbons of pappardelle tossed in a creamy, flavorful sauce with tender chicken, garlic, and herbs. This dish strikes a perfect balance between comforting and refined, making it ideal for weeknight dinners as well as special occasions. The silky pasta absorbs the sauce beautifully, while the chicken adds satisfying protein to round out the meal.

Ingredients For Chicken Pappardelle

  • 300 g (10 oz) pappardelle pasta (fresh or dried)

  • 2 chicken breasts (about 400 g / 14 oz), thinly sliced

  • 2 tbsp olive oil

  • 2 tbsp unsalted butter

  • 3 cloves garlic, minced

  • 1 medium onion, finely chopped

  • 200 g (7 oz) mushrooms, sliced (optional but recommended)

  • 150 ml (2/3 cup) chicken stock

  • 200 ml (3/4 cup) heavy cream

  • 60 g (1/2 cup) grated Parmesan cheese

  • 1 tsp dried Italian herbs (or fresh thyme & parsley)

  • Salt & freshly ground black pepper, to taste

  • Zest of 1 lemon (optional for brightness)

  • Fresh parsley, chopped, for garnish

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook pappardelle according to package instructions until al dente. Reserve ½ cup pasta water, then drain.

  2. Cook the chicken: Season chicken with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Cook chicken slices until golden brown and cooked through (5–7 minutes). Remove and set aside.

  3. Make the sauce: In the same skillet, melt butter. Add onion, garlic, and mushrooms. Sauté until softened (4–5 minutes).

  4. Deglaze & creamify: Add chicken stock and simmer 2 minutes, scraping up browned bits. Stir in cream, Parmesan, and herbs. Simmer until slightly thickened.

  5. Combine: Return chicken to the pan. Add pasta and toss well, adding a splash of reserved pasta water if needed to loosen the sauce.

  6. Finish & serve: Stir in lemon zest if using. Garnish with parsley and extra Parmesan. Serve hot.

Notes

  • Pappardelle is ideal because of its wide shape, but you can substitute with tagliatelle or fettuccine.

  • Mushrooms add depth, but you can omit them for a lighter sauce.

  • If you prefer a lighter version, swap cream with half-and-half or Greek yogurt.

Tips

  • Always salt your pasta water generously – it enhances the flavor.

  • Slice chicken thinly so it cooks quickly and stays tender.

  • Use freshly grated Parmesan for best flavor and creaminess.

  • Add spinach or peas for a pop of color and extra nutrition.

 Servings

  • Makes 4 servings

 Nutritional Info (per serving, approx.)

  • Calories: 520 kcal

  • Protein: 32 g

  • Carbohydrates: 52 g

  • Fat: 20 g

  • Fiber: 3 g

  • Sodium: 420 mg

Benefits

  • High in protein – chicken helps with muscle repair and satiety.

  • Balanced meal – includes protein, carbs, and fats in one dish.

  • Comfort food with a gourmet touch – feels indulgent but can be made healthy with tweaks.

  • Quick & versatile – ready in under 35 minutes, easy to adjust to taste.

❓ Q & A

Q: Can I make this ahead of time?
A: Yes! Cook the sauce and chicken ahead. Boil pasta fresh and combine when serving for best texture.

Q: Can I freeze Chicken Pappardelle?
A: The sauce and chicken freeze well. Pasta tends to lose texture, so freeze sauce separately and make pasta fresh.

Q: How can I make it healthier?
A: Use whole-wheat pappardelle, reduce cream to half, and add extra veggies like spinach or broccoli.

Q: Can I make it dairy-free?
A: Yes, swap cream with coconut cream and use a dairy-free Parmesan alternative.

Q: What wine pairs well with this dish?
A: A crisp white wine like Sauvignon Blanc or Pinot Grigio balances the creamy sauce beautifully.

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