Creamy Garlic Chicken Pasta
Restaurant-style, ready in 30
Quick, easy, and dangerously good.
The recipe is lower in protein and higher in calories than your target.
This recipe is clear and practical, though it requires some attention to timing.
Makes 4 servings
Slice shallots and measure seasonings.
Start by slicing the shallots thinly and measuring out your seasonings. This will help everything cook evenly and quickly.
Heat butter and olive oil in a skillet.
In a large skillet, combine the butter and olive oil over medium heat. This mixture will create a rich base for the sauce.
Sauté shallots until soft.
Add the sliced shallots to the skillet and sauté for about 8-10 minutes until they are soft and starting to turn golden.
Boil pasta in salted water.
While the shallots are cooking, bring a large pot of salted water to a boil and cook the pasta until al dente. Remember to save some pasta water for later.
Add garlic and seasonings to the skillet.
Once the shallots are soft, stir in the minced garlic and all the seasonings. Let them cook for about a minute to release their flavors.
Add chili crisp and sauté.
Stir in the chili crisp and sauté for a brief moment to combine the flavors.
Pour in cream and simmer.
Pour in the cream (or coconut milk) and stir in the soy sauce if using. Allow the mixture to simmer for a few minutes to thicken.
Add Parmesan cheese and stir.
Add the grated Parmesan cheese to the sauce and stir until it melts and combines with the cream.
Toss pasta in the sauce.
Add the cooked pasta to the sauce and toss until fully coated, using reserved pasta water to achieve a silky consistency.
Serve hot with toppings.
Serve the spaghetti hot, topped with an extra spoonful of chili crisp and a sprinkle of Parmesan and parsley if desired.
Nutrition is estimated from ingredient amounts and may vary with brands and substitutions. In the app, values update automatically when you adapt the recipe or scale servings.
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