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Gallery Read the full recipe after the video. Recipe Summary prep: 35 mins total: 35 mins Servings: 6 med106560_0311_pasta_tagliate_fettuccine.jpg
Ingredients Ingredient Checklist 1 tablespoon extra-virgin olive oil 7 boneless, skinless chicken thighs, cut into 1-inch pieces (2 pounds total) Coarse salt and ground pepper 1 medium yellow onion, diced medium 2 garlic cloves, minced 2 cups heavy cream 1 pound pappardelle
Variations Instead of pappardelle, try the recipe with tagliatelle or fettuccine.
Gallery Read the full recipe after the video.
Recipe Summary prep: 35 mins total: 35 mins Servings: 6 med106560_0311_pasta_tagliate_fettuccine.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 35 mins total: 35 mins Servings: 6
Recipe Summary
prep: 35 mins total: 35 mins
Servings: 6
prep: 35 mins
total: 35 mins
prep:
35 mins
total:
Servings: 6
6
med106560_0311_pasta_tagliate_fettuccine.jpg
med106560_0311_pasta_tagliate_fettuccine.jpg
Ingredients
Ingredients
- 1 tablespoon extra-virgin olive oil 7 boneless, skinless chicken thighs, cut into 1-inch pieces (2 pounds total) Coarse salt and ground pepper 1 medium yellow onion, diced medium 2 garlic cloves, minced 2 cups heavy cream 1 pound pappardelle
Directions
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. 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.
Variations Instead of pappardelle, try the recipe with tagliatelle or fettuccine.
Variations
Instead of pappardelle, try the recipe with tagliatelle or fettuccine.
Reviews (11)
Add Rating & Review 87 Ratings 5 star values: 13 4 star values: 34 3 star values: 30 2 star values: 8 1 star values: 1
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Reviews (11)
Add Rating & Review 87 Ratings 5 star values: 13 4 star values: 34 3 star values: 30 2 star values: 8 1 star values: 1
Add Rating & Review
87 Ratings 5 star values: 13 4 star values: 34 3 star values: 30 2 star values: 8 1 star values: 1
87 Ratings 5 star values: 13 4 star values: 34 3 star values: 30 2 star values: 8 1 star values: 1
87 Ratings 5 star values: 13 4 star values: 34 3 star values: 30 2 star values: 8 1 star values: 1
5 star values: 13 4 star values: 34 3 star values: 30 2 star values: 8 1 star values: 1
Martha Stewart Member Rating: 3 stars 11/21/2017 Made this for dinner last night following the recipe as written. You must make sure to well-season the chicken with the salt and pepper, otherwise it will be bland. Overall I was satisfied with it, but there are some things I would change the next time I make this. I would sauté the onions and garlic before adding the chicken to develop those flavors more. I would also add fresh herbs like rosemary or sage to add some dimension to the dish. I might also substitute chicken broth for some of the heavy cream to lighten it up a bit. Martha Stewart Member Rating: 4 stars 01/22/2016 The second time I made this I added a heaping tablespoon of fresh garlic and it was so yum. The meal was very warming and filling. Try half and half instead of cream. Just as great but not as heavy. Add spices as well- oregano, thyme, basil and some fresh oregano. Perfect dish for cold weather. Martha Stewart Member Rating: Unrated 07/30/2015 What is "Heavy Cream"??? Martha Stewart Member Rating: Unrated 12/27/2014 Made this tonight adding parsley, basil, thyme, nutmeg, red pepper flakes, shrooms, shredded brussel sprouts and shredded Romano cheese to the chicken. This was delicious served over hot pappardelle pasta & shredded Romano cheese on top. My husband even liked it and he's not a saucy kind of guy. Will cook again. Martha Stewart Member Rating: Unrated 11/04/2011 I LOVE MS recipes and have never had a complaint before, but I made this recipe last night (exactly according to directions) and it turned out so bland the whole family hated it. It was so bland that the one year old (who will eat paper, dirt, etc.) spit it out and my husband poured soy sauce over his just to give it some flavor. The consistency was fine, it just completely lacked flavor. Martha Stewart Member Rating: Unrated 09/06/2011 just had to make a comment to pinkflamingo..... 2 cups heavy cream.....if you churn it and churn it, it turns into....... BUTTER! Martha Stewart Member Rating: Unrated 08/10/2011 Made this last night as shown with pappardelle, but added mushrooms. Very easy dish, and very good comfort food. I'm surprised how creamy and flavorful it is, and no butter involved! Will definitely make again, maybe adding a little red pepper flakes play with the flavor. Martha Stewart Member Rating: Unrated 07/01/2011 I made this last night, but used Campanelle pasta, and added some red chili flakes to the sauce, and some chopped fresh Italian parsley. I think it added a little more to the recipe. It was good, and would make a great winiter comfort dinner. Martha Stewart Member Rating: Unrated 06/06/2011 This recipe is tasteless and ick. I used turkey breast pieces instead of chicken thighs, so that may have had something to do with it, but even if I had used the chicken I don't think it would have improved much. Pass on this one. Martha Stewart Member Rating: Unrated 04/09/2011 I made this recipe last night with al dente pasta company garlic herb pappardelle and it was so good I ate the leftovers for breakfast. Martha Stewart Member Rating: Unrated 04/06/2011 I tried this recipe and my family loved it! I did add Pecorino Romano...made it taste even better. Next time I think I'll mushrooms and maybe try it with shrimp.Martha Stewart Member
Rating: 3 stars 11/21/2017
Made this for dinner last night following the recipe as written. You must make sure to well-season the chicken with the salt and pepper, otherwise it will be bland. Overall I was satisfied with it, but there are some things I would change the next time I make this. I would sauté the onions and garlic before adding the chicken to develop those flavors more. I would also add fresh herbs like rosemary or sage to add some dimension to the dish. I might also substitute chicken broth for some of the heavy cream to lighten it up a bit.
Rating: 3 stars
Rating: 4 stars 01/22/2016
The second time I made this I added a heaping tablespoon of fresh garlic and it was so yum. The meal was very warming and filling. Try half and half instead of cream. Just as great but not as heavy. Add spices as well- oregano, thyme, basil and some fresh oregano. Perfect dish for cold weather.
Rating: 4 stars
Rating: Unrated 07/30/2015
What is “Heavy Cream”???
Rating: Unrated
Rating: Unrated 12/27/2014
Made this tonight adding parsley, basil, thyme, nutmeg, red pepper flakes, shrooms, shredded brussel sprouts and shredded Romano cheese to the chicken. This was delicious served over hot pappardelle pasta & shredded Romano cheese on top. My husband even liked it and he’s not a saucy kind of guy. Will cook again.
Rating: Unrated 11/04/2011
I LOVE MS recipes and have never had a complaint before, but I made this recipe last night (exactly according to directions) and it turned out so bland the whole family hated it. It was so bland that the one year old (who will eat paper, dirt, etc.) spit it out and my husband poured soy sauce over his just to give it some flavor. The consistency was fine, it just completely lacked flavor.
Rating: Unrated 09/06/2011
just had to make a comment to pinkflamingo….. 2 cups heavy cream…..if you churn it and churn it, it turns into……. BUTTER!
Rating: Unrated 08/10/2011
Made this last night as shown with pappardelle, but added mushrooms. Very easy dish, and very good comfort food. I’m surprised how creamy and flavorful it is, and no butter involved! Will definitely make again, maybe adding a little red pepper flakes play with the flavor.
Rating: Unrated 07/01/2011
I made this last night, but used Campanelle pasta, and added some red chili flakes to the sauce, and some chopped fresh Italian parsley. I think it added a little more to the recipe. It was good, and would make a great winiter comfort dinner.
Rating: Unrated 06/06/2011
This recipe is tasteless and ick. I used turkey breast pieces instead of chicken thighs, so that may have had something to do with it, but even if I had used the chicken I don’t think it would have improved much. Pass on this one.
Rating: Unrated 04/09/2011
I made this recipe last night with al dente pasta company garlic herb pappardelle and it was so good I ate the leftovers for breakfast.
Rating: Unrated 04/06/2011
I tried this recipe and my family loved it! I did add Pecorino Romano…made it taste even better. Next time I think I’ll mushrooms and maybe try it with shrimp.
All Reviews for Pappardelle with Creamy Chicken Sauce
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pappardelle with Creamy Chicken Sauce
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
