Pasta with Chicken and Garlic Cream

This rich and creamy pasta dish is a great example of how satisfying Italian comfort food can be. Instead of pappardelle, try the recipe with tagliatelle or fettuccine.

1 Tbsp. extra-virgin olive oil
7 chicken thighs, boneless, skinless, cut into 1” pieces (2 lb total)
coarse sea salt
black pepper, freshly cracked
1 medium yellow onion, diced medium
2 cloves garlic, minced
2 cups heavy cream
1 lb pappardelle or other long pasta

In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and cook until it releases its juices and is almost cooked through, about 7 minutes. Add onion and cook until translucent, stirring occasionally, about 6 minutes. Add garlic and cook until fragrant, about 30 seconds. Add cream and bring to a boil. Reduce heat to a rapid simmer and cook, stirring occasionally, until sauce is thick enough to coat the back of a spoon, about 15 minutes.

Season to taste with salt and pepper.

Meanwhile, in a large pot of boiling salted water, cook pasta until 'al dente', about 7-8 minutes. Reserve 1 cup pasta water; drain pasta and add to sauce, tossing to combine and adding enough pasta water to create a creamy sauce that coats pasta.

Serve immediately.

Makes 6 servings.