Pasta Chicken In Creamy Parsley Sauce Recipe

Name: Pasta Chicken In Creamy Parsley Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g linguine (shells work well) or 250 g other pastas (shells work well); 1 tablespoon safflower oil; 1 lemon, rind only, finely julienned; 1 teaspoon finely chopped fresh gingerroot (or grate it and squeeze out the juice only); 1 teaspoon sugar; 1/4 teaspoon salt; 1/4 liter unsalted chicken stock; 15 g unsalted butter; 250 g boneless skinned chicken breasts, cut into 2cm cubes; 2 shallots, finely chopped; 2 bunches parsley, roughly chopped (about 90g); 300 ml double cream (or to taste)

Servings: persons

250 g linguine (shells work well) or 250 g other pastas (shells work well)
1 tablespoon safflower oil
1 lemon, rind only, finely julienned
1 teaspoon finely chopped fresh gingerroot (or grate it and squeeze out the juice only)
1 teaspoon sugar
1/4 teaspoon salt
1/4 liter unsalted chicken stock
15 g unsalted butter
250 g boneless skinned chicken breasts, cut into 2cm cubes
2 shallots, finely chopped
2 bunches parsley, roughly chopped (about 90g)
300 ml double cream (or to taste)

1
Cook the oil and lemon rind in a saucepan over a medium heat for 4 minutes.
2
Stir in th ginger, sugar and 1/4 tsp of the salt and cook the mixture for 3 minutes more, stirring frequently.
3
Pour in the stock and bring the mixture to the boil; cook it until only about 4 fl oz of liquid remains - 5-7 minutes.
4
Cook the pasta in 3 litres of boiling water with 1 1/2 tsp of salt.
5
Start testing the pasta after 10 minutes and cook until it is al dente.
6
While the pasta is cooking, melt the butter in a large, heavy base frying pan over a medium heat.
7
Add the chicken cubes and shallots; saute them, stirring frequently, until the cubes are lightly browned - about 3 minutes.
8
Stir in the lemon rind mixture and cook for 1 minute more.
9
Add the parsley and cook, stirring for an additional 3 miutes.
10
Add the cream and allow to heat but do not boil as it may curdle.
11
Drain the pasta and transfer to a casserole dish.
12
Stir in the sauce, cover dish and allow to stand for 5 minutes, stirring once to allow the flavours to infuse.

788

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 250 g linguine (shells work well) or 250 g other pastas (shells work well), 1 tablespoon safflower oil, 1 lemon, rind only, finely julienned, 1 teaspoon finely chopped fresh gingerroot (or grate it and squeeze out the juice only), and more.

Yes, Pasta Chicken In Creamy Parsley Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta Chicken In Creamy Parsley Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions