Ingredients
Equipment
Method
- Cook the pasta according to package directions. Drain, reserving about 1 cup of the pasta water.
- While the pasta cooks, prepare the chicken. Place the chicken pieces in a bowl. Sprinkle with cornflour, salt, pepper, and garlic powder. Toss to coat evenly.
- Heat the oil in a large frying pan over medium heat.
- Add the coated chicken to the hot pan. Fry for 6-7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the pan and set aside in a warm bowl.
- If the pan is dry, add a little more oil. Add the chopped onion and cook for 2-3 minutes, stirring often, until softened.
- Add the minced garlic, salt, and pepper to the pan. Cook for 1 minute, stirring.
- Stir in the chicken stock and double cream. Bring to a boil, then simmer gently for 3 minutes until slightly thickened.
- Stir in the lemon juice.
- Add the cooked pasta to the pan and sprinkle with the grated parmesan cheese.
- Use tongs to lift and toss the pasta in the sauce until it is fully coated.
- If the sauce is too thick, add splashes of the reserved pasta water until it reaches your desired consistency.
- Return the cooked chicken to the pan. Stir and heat for another minute to ensure the chicken is hot. Turn off the heat.
- Divide the pasta among bowls. Top with chopped parsley, extra black pepper, and grated parmesan.
Notes
This recipe is a great base for variations. Feel free to add vegetables like spinach or mushrooms, or use different types of pasta.