Creamy Garlic Chicken Pasta

For the chicken and pasta

• 12 oz (340 g) fettuccine, linguine, or another long pasta
• 1½ lbs (680 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 2 tablespoons (30 ml) olive oil or butter
• Kosher salt and freshly ground black pepper

For the sauce

• 6 garlic cloves, minced
• ½ cup (120 ml) dry white wine (or additional chicken stock)
• ¾ cup (180 ml) chicken stock
• 1 cup (240 ml) heavy cream
• ¾ cup (180 ml) finely grated Parmesan, plus more for serving
• 2 tablespoons (30 ml) chopped parsley
• Pinch of red chili flakes (optional)

Cook the pasta and sear the chicken

1. Bring a large pot of well-salted water to a boil and cook the pasta until just shy of al dente. Reserve a cup (240 ml) of pasta water, then drain.
2. Meanwhile, season the chicken with salt and pepper. Heat the oil or butter in a wide skillet over medium-high heat and sear the chicken in a single layer until golden and cooked through, about 6–8 minutes, tossing occasionally. Transfer to a plate.

Make the sauce and toss

1. Lower the heat to medium. Add the garlic (and chili flakes if using) and cook about 30 seconds until fragrant. Deglaze with the wine, scraping up the browned bits, and simmer until mostly evaporated.
2. Add the stock and simmer 2–3 minutes, then stir in the cream and simmer gently until slightly thickened, about 3 minutes. Off the heat, stir in the Parmesan until smooth.
3. Return the chicken and any juices, then add the pasta and a splash of pasta water. Toss over low heat until the sauce coats every strand. Finish with parsley, black pepper, and more Parmesan.