Ingredients
Equipment
Method
- Cut the chicken into thin strips about 2 inches long. Season with ½ teaspoon salt and ½ teaspoon pepper. Chop the parsley. Peel and mince or grate the garlic.
- In a medium mixing bowl, combine the parmesan cheese and milk. Whisk in the cornstarch. Add the chicken stock and most of the parsley (save some for garnish). Whisk until smooth.
- Bring a large pot of water to a boil over high heat and add a tablespoon of salt. Cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining. Set the pasta aside.
- Preheat a large skillet or frying pan over high heat. Add the olive oil and the chicken strips in a single layer. Cook for 3-4 minutes until browned on one side, then flip and cook the other side for another 3-4 minutes. Reduce heat to medium and cook for 4-5 minutes, or until chicken is cooked through.
- Turn the heat to low. Add the minced garlic to the skillet with the chicken and cook for 1 minute until fragrant. Pour in the prepared sauce mixture and stir continuously as it thickens, about 2-3 minutes.
- Add the cooked pasta to the skillet with the chicken and sauce. Toss to combine. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. Serve immediately, garnished with the remaining parsley.
Notes
This recipe is designed for simplicity and speed. You can adjust the amount of garlic and parmesan to your preference. Ensure the chicken is cooked through before adding the sauce to avoid undercooked meat.