Chicken Pappardelle Recipe

Cooking Instructions

1. 1

   Prepare the Parsley Oil

   In a small saucepan, heat 2 tablespoons of olive oil over low heat. Add the fresh parsley and cook gently for 2-3 minutes until the parsley is wilted and vibrant. Remove from heat and blend until smooth. Set aside.

2. 2

   Cook the Chicken

   Season the chicken breasts with salt and black pepper. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken and cook for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove from skillet, let it rest for a few minutes, then slice into strips.

3. 3

   Prepare the Mushroom Sauce

   In the same skillet, add the minced garlic and cook for 30 seconds. Add the wild mushrooms and sauté for about 5-6 minutes until they are golden and tender. Pour in the heavy cream, bring to a gentle simmer, and let it cook for an additional 3-4 minutes until slightly thickened. Stir in the grated Parmesan cheese until melted and smooth.

4. 4

   Cook the Pappardelle

   In a large pot, bring salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente. Drain the pasta, reserving a little pasta water.

5. 5

   Combine and Serve

   Add the cooked pappardelle to the skillet with the mushroom sauce. Toss to combine, adding reserved pasta water as needed to reach desired sauce consistency. Top with sliced chicken and drizzle with parsley oil before serving.