Pappardelle with Chicken and Parmesan Cream Tomato Sauce
- Chicken
- 2 lbs chicken tenders
- 1 Tablespoon neutral oil like avocado or Palestinian olive oil
- 1 Tablespoon salt
- 1 Teaspoon of garlic powder
- 1 Teaspoon of onion powder
- 2 Teaspoon dried Italian herbs
- 1 Teaspoon dried or fresh thyme
- 2 1/2 Tablespoons smoked paprika
- Sauce
- Cooking oil of choice, 2-3 TBSP depending on the size of your pan. I like avocado oil with olive oil to round it out.
- 1 medium yellow onion, diced
- 4 cloves fresh peeled garlic, sliced thin
- Fresh basil - a nice bunch, about 15 leaves
- 1 15oz can of tomato sauce
- 3-5 medium fresh tomatoes diced
- 1/4 cup dry white wine
- Red pepper flakes
- Cheeses: At least half a cup of good Parmesan and your 'pasta cheese' of choice, finely grated plus more for garnish in any form.
- 1/4 cup or more heavy cream
- 3-4 oz of Pappardelle pasta per serving
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Equipment Immersion blender for bringing the sauce together
Description This is a hearty dish of juicy pan-cooked chicken in a Parmesan cream tomato sauce with Pappardelle pasta. I recommend using a large wide pot for the sauce and a large skillet for cooking the chicken.
Prep: The Chicken
- Place the chicken tenders in a medium bowl. Drizzle with oil, add the remaining seasonings, and mix well until fully coated. Refrigerate until ready to cook.
Cook: The Sauce
The fresh basil will be used 3 ways: fried in the oil for the sauce base, stirred in near the end, and as a garnish. Julienne it, tear it with your fingers, or both.
The cheese will integrate more smoothly if it’s finely grated or thinly shredded. I used a food processor to prep Parmesan shreds along with a small chunk of Pecorino and some diced rinds from a wedge I’ve been saving.
- Heat the oil in a large wide pot over medium heat. Add the onions and sauté for about a minute, then add the garlic and a handful of fresh basil. Fry together for another minute, being careful not to burn the garlic.
- Add a bit more oil if needed, then add the diced tomatoes and cook for a couple of minutes.
- Add the wine and stir.
- Add the tomato sauce — keep the can for collecting pasta water later.
- Stir well until bubbly, then reduce heat to medium low.
- Add pepper flakes if desired, taste for salt and adjust. Simmer up to 30 minutes.
Cook: The Chicken
- Heat your oil in a large skillet over medium-high heat. Carefully lay the seasoned tenders in the pan and cook for 3-4 minutes. Flip and cook another 3-4 minutes. Turn off the heat, cover with a lid, and set aside.
Cook: The Pasta
- Bring salted water to a boil and add the Pappardelle nests. Cut the cooking time short by 2 or 3 minutes as the pasta will finish cooking in the sauce.
- Just before draining, fill your reserved tomato sauce can with pasta water and set aside. Drain the pasta and set aside.
Bring It Together
- Get out your immersion blender and puree the sauce. Some chunks are fine. Keep the blender handy — you’ll use it once more.
- Add about 1/4 cup of pasta water to the simmering sauce and stir. Add a splash more until the sauce loosens up a bit, then bring the heat to medium.
- Cheese time! Add half the cheese and stir until it starts to incorporate, then add the rest, stirring constantly. Add more pasta water if the sauce gets too thick.
- Reduce to low and use the immersion blender once more to smooth everything together.
- Cut the cooled chicken into generous bites. Add the chicken and pan juices to the sauce and stir. Cover and simmer for 5 minutes, stirring occasionally.
- Add the pasta and gently fold everything together until fully coated.
- Garnish as desired and serve.