Chicken Pappardelle Gfp Recipe

In a large skillet, heat olive oil over medium heat. Add the sliced onion and cook until caramelized, about 10-15 minutes, stirring occasionally.

While the onions are caramelizing, season the chicken breasts with salt and black pepper. Once the onions are caramelized, push them to the side of the skillet and add the chicken breasts. Cook for about 5-7 minutes on each side, until fully cooked through.

Add broccoli florets and cherry tomatoes to the skillet. Sauté for another 5 minutes until the broccoli is bright green and tender, and the tomatoes have begun to soften.

Roast the Garlic

Preheat your oven to 400°F (200°C). Wrap the garlic cloves in aluminum foil and roast them in the oven for 20-25 minutes, until soft and golden.

Prepare the Cream Sauce

In a small saucepan, combine the roasted garlic (squeezed out of its skin) and heavy cream. Heat over medium-low heat, stirring frequently, until warmed through. Add the grated Parmesan cheese and stir until melted and smooth.

Bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente, usually about 8-10 minutes.

Reserve 1 cup of pasta water, then drain the pasta and add it to the skillet with the chicken and vegetables. Toss to combine.

Pour the roasted garlic cream over the pappardelle and toss gently to coat. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Serve immediately, garnished with additional Parmesan cheese if desired.