Entree: Italy – Northern Italy – Pollo alla panna (chicken in cream sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 12 oz (340 g) farfalle pasta
- 4 boneless skinless chicken thighs, approx. 6 oz (170 g) each
- Salt
- Freshly ground black pepper
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1 small onion, finely chopped
- 8 oz (225 g) cremini or button mushrooms, sliced
- 3 cloves garlic, minced
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) chicken stock
- 1/2 cup (50 g) grated Parmigiano-Reggiano
- 2 tbsp (8 g) chopped fresh flat-leaf parsley

Instructions

1. Bring a large pot of salted water to a boil and cook the farfalle until just al dente according to package directions; reserve 1/2 cup (120 ml) pasta cooking water, then drain.
2. Season the chicken thighs with salt and pepper. In a large skillet over medium-high heat, heat the olive oil and 1 tbsp (14 g) butter. Add the thighs and cook until golden and cooked through, about 6–8 minutes per side depending on thickness; transfer to a plate and keep warm.
3. In the same skillet, lower heat to medium and add remaining 1 tbsp (14 g) butter. Sauté the chopped onion until translucent, about 3–4 minutes, then add mushrooms and cook until browned, about 5–6 minutes. Stir in the garlic and cook 30 seconds.
4. Deglaze the pan with the white wine, scraping up browned bits; simmer until reduced by half. Add the chicken stock and heavy cream, bring to a gentle simmer and reduce until the sauce coats the back of a spoon, about 5–7 minutes.
5. Stir in the grated Parmigiano-Reggiano until melted and smooth; adjust seasoning with salt and pepper. Slice or chop the cooked thighs and return to the skillet to warm through.
6. Add the drained farfalle to the sauce, tossing to combine; if needed, loosen with reserved pasta water 1–2 tbsp (15–30 ml) at a time. Finish with chopped parsley and serve immediately.