Parisian Chicken and Pasta
Elevate your weeknight dinner game with Parisian Chicken and Pasta, a luxurious yet approachable dish that combines tender chicken, silky cream sauce, and perfectly cooked fettuccine or tagliatelle. This recipe features golden, seared chicken breasts bathed in a rich sauce made with dry white wine, Dijon mustard, and a touch of Parmesan, complemented by the subtle sweetness of sautéed shallots and garlic. Baby spinach adds a pop of freshness, while the pasta absorbs the creamy sauce for a satisfying bite. Ready in just 45 minutes, this dish is perfect for entertaining or treating yourself to a French-inspired meal at home. Serve with a sprinkle of fresh parsley for a stunning presentation.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 whole shallots, finely chopped
- 3 cloves garlic, minced
- 0.5 cup dry white wine
- 1 cup chicken broth
- 0.75 cup heavy cream
- 1.5 teaspoons Dijon mustard
- 3 cups baby spinach
- 0.5 cup parmesan cheese, grated
- 12 ounces fettuccine or tagliatelle pasta
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Heat a large skillet over medium heat. Add olive oil and 1 tablespoon of butter. Once melted and shimmering, add the chicken breasts. Cook for 5-6 minutes per side until golden brown and cooked through. Transfer to a plate and cover loosely with foil to keep warm.
In the same skillet, add the remaining tablespoon of butter. Sauté the chopped shallots for 2-3 minutes, until translucent. Add the minced garlic and cook for an additional 30 seconds, until fragrant.
Deglaze the pan with white wine, scraping any browned bits from the bottom of the skillet. Allow the wine to reduce by half, about 2 minutes.
Stir in the chicken broth and bring the mixture to a simmer. Cook for 3-4 minutes, then reduce the heat to low.
Whisk in the heavy cream and Dijon mustard. Simmer for 2-3 minutes until the sauce starts to thicken.
While the sauce cooks, bring a large pot of salted water to a boil. Cook the fettuccine or tagliatelle according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
Return the skillet to medium heat and stir in the baby spinach, allowing it to wilt. Add the grated Parmesan cheese and stir until melted and incorporated into the sauce.
Slice the chicken into strips and add it back to the skillet along with the cooked pasta. Toss everything to combine, adding a splash of reserved pasta water if needed to loosen the sauce.
Garnish with fresh parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
2423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.9 g | 182% | |
| Saturated Fat | 66.9 g | 334% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 690 mg | 230% | |
| Sodium | 4124 mg | 179% | |
| Total Carbohydrate | 103.0 g | 37% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 9.6 g | ||
| Protein | 146.7 g | 293% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 592 mg | 46% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1609 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
