Creamy Comfort Pasta

*serving size is 6-8

Part 1: Protein Time

Ingredients

MEAT

1 lb – Chicken breasts, boneless (& skinless)

Note: quality of chicken breasts really matter here. So try to splurge and get the fresh organic stuff. 

PRODUCE

3 – Chopped Garlic Cloves

1 Banana Shallot

Cooking the Chicken

Unpack and clean chicken

1. I typically buy thick Chicken Breasts so I cut each piece in half. Thus, giving me TWO fillets from one large breast.

2. Season chicken with salt, pepper, and red pepper flakes, to your own taste of course

3. Chop up some Garlic and shallot

4. On a medium heat pan add a generous amount of butter (I put a whole stick of butter and add your garlic and shallot

5. Let it simmer to a nice golden color

6. Add the chicken

7. Place lid over pan, flip chicken approx. every 5 minutes until fully cooked (should take approx. 15-20minutes depending on size of breasts)

Part 2: Creamy Parmesan

Ingredients

DAIRY

1/2 quart of heavy whipping cream

6 oz of Shredded Parmesan Cheese (the one that comes in a bag or container)

1 Parmesan wedge from your local market

4 oz of unsalted butter

PRODUCE

2-3 Freshly Chopped Garlic Cloves (1/2 tsp minced garlic is okay too, but fresh is always best)

8-10 oz Sliced baby portobello mushrooms

1 bag of frozen petite peas

1 Banana Shallot

1/2 cup of pasta water

BAKING & SPICES

Red Pepper Flakes

Salt & Pepper

Preparing the Mushrooms & Peas

Chop up 3 garlic cloves and your banana shallot

1. Add the garlic and shallot to large pan on medium heat pot with 2 oz of butter

2. Let it simmer for 5 min

3. Add mushrooms

4. Season mushrooms with red pepper flakes, salt, and pepper

5. Allow the mushrooms to get nice and golden brown and just a tad crispy

6. Add the frozen pees with the other half of stick of butter

7. While the pees and mushrooms cook begin shredding your wedge of Parmesan

8. Once the pees and mushroom get golden and crispy (as pictured above) add 1/2 quart of heavy cream

9. Add the cheese you shredded and the bagged 6oz

10. Add generous amount of pepper

11. Stir so that the cheese doesn’t stick to the bottom

12. Once the cheese fully melts, lower the heat to a simmer and set aside while you cook the pasta

Part 3: Pasta

For this portion you can get creative! What I find works best is long thicker pastas like pappardelle or fettuccine! But if I’m being honest papparedelle is my fave with this sauce. Fettuccine is what’s pictured below! I also recommend getting fresh pasta but if you must the box stuff works just as good. Cook according the the directions listed on the packaging.

Cooking the Noodles

1. Take a large pot and boil some water

2. Add a pinch of salt and oil to water

3. Add noodles and be sure not over cook them! Cook as instructed on the packaging of the noodles. Typically noodles are cooked within 7minutes.

Part 4: Putting it All Together

1. In the large on where the sauce is, add your pasta and stir until all the pasta is saturated in savory goodness!

2. Get your cute bowls and plates and plate your pasta

3. With a spoon as sauce to the top to ensure getting all the pees and mushrooms you desire

4. Slice and place chicken on top

5. Garnish with fresh Italian parsley and freshly grated Parmesan and enjoy!