Pappardelle with Creamy Chicken Sauce

The reccipe called for 7 chicken thighs. I used four and made up the volume by using mushroom cut to the same size as the bits of chicke.

Pappardelle with Creamy Chicken Sauce   Prep Time: 35 mins  Total Time: 35 mins 

Ingredients

• 1 tablespoon extra-virgin olive oil
• 7 boneless, skinless chicken thighs, cut into 1-inch pieces (2 pounds total)
• Coarse salt and ground pepper
• 1 medium yellow onion, diced medium
• 2 garlic cloves, minced
• 2 cups heavy cream
• 1 pound pappardelle

Directions

1. In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and cook until it releases its juices and is almost cooked through, about 7 minutes. Add onion and cook until translucent, stirring occasionally, about 6 minutes. Add garlic and cook until fragrant, about 30 seconds. Add cream and bring to a boil. Reduce heat to a rapid simmer and cook, stirring occasionally, until sauce is thick enough to coat the back of a spoon, about 15 minutes. Season to taste with salt and pepper.
   
2. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and add to sauce, tossing to combine and adding enough pasta water to create a creamy sauce that coats pasta. Serve immediately.
   

Variations

Instead of pappardelle, try the recipe with tagliatelle or fettuccine.

Originally appeared: Everyday Food, March 2011