This is a beautifully easy one-pot recipe that works amazingly well, and delights anyone who eats it.
Note: I’ve not said to use salt and pepper. But that’s because of course you’re going to add it – you know this, I know this. Let’s just treat each other like adults ok? Season throughout to taste.
1 pack of chicken thighs, deboned, skinned and diced.
Can use chicken breast, but why would you do that if you had the choice.
3 cloves garlic, minced
500ml chicken stock
I use the Knorr chicken stock pots – just make it up as per the box
Whatever type of pasta you like – probably around 250g?
1/3 pack cream cheese
Cooking cream, just to loosen the sauce
Optional extras:
Splash of white wine to deglaze the pan and add a bit extra
Squeeze of lemon to lift it a touch
Start off by frying off the chicken and garlic in a pan – get a little colour on the chicken, and cook until about 2/3 of the way to done. Deglaze the pan with white wine here if you’re doing so.
Add the chicken stock – I tend to do this quite slowly in portions, as we want to boil.
Add the cream cheese and dissolve into the stock
Add the pasta to the pan – this step is super weird when you first do it, but it will cook really well in the stock! Keep an eye on it, and add some water to the pan should it be looking a little dry. Cook pasta until done.
Add some cream to the sauce – it should be quite a thick sauce, but loose enough to coat the pasta well. Add lemon here if you’re going to use it.
Serve and enjoy.
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