Creamy Chicken Pasta
May 15, 2017
This is a clone of a recipe I’ve enjoyed at Ruby’s Cafe in SoHo. The goal is a garlicky cream sauce that doesn’t feel too heavy.
- 1.5 pounds boneless skinless chicken breast, in small bite sized chunks
- 16 ounces Rigatoni or Farfalle, cooked according to directions
- 1 tablespoon butter
- 1/2 teaspoon black pepper
- 1 tablespoon paprika
- 3 cups baby spinach or arugala
- 4 oz. onion, diced
- 7 oz. sun-dried tomatoes, sliced into thin strips
- 4 oz heavy cream
- 4 oz. chicken stock
- 3 cloves garlic, minced
- 2 oz. white wine or brandy
- 4 oz. parmesan cheese, grated
- Cook the pasta according to the directions. You want it to be on the al dente side.
- Melt the butter in a 12 inch skillet. Season the chicken liberally with salt, black pepper, and paprika, and brown the chicken pieces for 3 minutes on each side.
- Add the garlic, onion, and sun-dried tomatoes and stir until the onion is translucent and the garlic softens. Add the white wine and let the liquid reduce.
- Add the cream, chicken stock, nutmeg, and cheese and heat on low until the cream is bubbling softly to thicken the sauce.
- Combine the pasta and spinach in a large bowl. Pour the hot cream sauce directly on top and stir to coat the pasta and wilt the spinach.
- Serve and top with extra parmesan cheese as needed.
Written by Will Chiong who lives and works in New York building useful things.