This is a super flavorful chicken pappardelle that’s coated in a creamy parmesan sauce and tossed with fresh peas. It isn’t a 15 minute pasta dinner-- the chicken thighs are slowly braised on the stove to a silky tenderness. The flavor-rich braising liquid is then reduced even further to build the foundation of the sauce. Fresh lemon juice, a bunch of parmesan and heavy cream round out the flavors and balance the chicken pappardelle.
The combination is equally satisfying and fresh. The rich braised chicken and cream, combined with fresh lemon juice and the pop of sweet peaes, make this a perfect pasta for spring weather. It’s cozy, filling, and full of zesty freshness. Stir in extra vegetables to make it even more spring-y: blanched fava beans, sauteed swiss chard, morels, pencil-thin asparagus. This braised chicken pappardelle can handle it all!
what do I need to make this chicken pappardelle?
- chicken thighs
- leeks
- celery
- shallots
- white wine
- chicken stock
- bay leaf
- heavy cream
- lemons
- parmesan
- fresh or frozen peas
- dried pappardelle
how to make chicken pappardelle
- Brown chicken, set aside, then brown vegetables
- Add wine, reduce by half
- Return chicken to pot, add chicken stock and bay leaf
- Simmer, partially covered, for 45 minutes
- Shred chicken, discard vegetables and bay leaf
- Reduce braising liquid, then add cream and lemon zest; cook until thickened
- Add parmesan, peas and shredded chicken
- Cook pappardelle according to package
- Add pappardelle to sauce, then toss and gently cook to coat the pasta
- Stir in lemon juice
- Serve with extra parmesan and enjoy!
what wine to drink with this chicken pappardelle
Full bodied white wines go really well with this chicken pappardelle. They complement the texture of the velvety rich sauce and aren't overpowered by the flavorful braised chicken. Rich Chardonnays, white Rhone blends, and Chenin blancs can all provide the needed flavor intensity, acidity and texture to make this pappardelle shine.
what can I use instead of pappardelle?
Pappardelle is one of the widest long pasta shapes available (aside from lasagna noodles). If you can’t find it, you can substitute tagliatelle or even fettuccine. This chicken pappardelle would be delicious with other pasta shapes, too. Look for larger varieties that can carry the velvety sauce without getting lost, such as rigatoni or gemelli.
related recipes:
morel pasta with cream, parmesan and thyme
wine-braised mushroom beef pie
fava bean toast with ricotta and crispy prosciutto
Try this lemony pasta by Splash of Taste for a delicious vegetarian option!
Printcreamy lemon chicken pappardelle
This is a super flavorful chicken pappardelle that’s coated in a creamy lemon parmesan sauce and tossed with fresh peas.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6
- Category: Pasta
- Method: Braise
- Cuisine: American
Ingredients
- 6 skinless bone-in chicken thighs (about 1 ½ pounds), fat trimmed
- kosher salt
- freshly ground black pepper
- 2 tbsp olive oil
- 1 leek, end trimmed and stalk removed
- 1 celery stalk, halved
- 2 shallots, peeled
- ¾ cup white wine
- unsalted chicken stock
- 1 bay leaf
- 1 cup heavy cream
- zest of 1 lemon
- ¾ cup finely shredded parmesan, plus more for serving
- 1 cup fresh or frozen peas
- 12 oz dried pappardelle
- 3 tbsp fresh squeezed lemon juice
Instructions
- Season chicken all over with salt and pepper. Heat oil in a Dutch oven over medium-high heat. When the oil shimmers, add chicken, in batches if necessary to prevent crowding. Cook, turning once, until golden brown on both sides, 5- 7 minutes per side. Transfer to a plate.
- Add leek, celery and shallots to the same pot and season with salt. Cook over medium heat, stirring occasionally, until edges brown and vegetables soften, about 5 minutes. Pour in wine and bring to a simmer, scraping up any browned bits in the bottom of the pan. Reduce the wine by half, 2 to 3 minutes.
- Return chicken to the pan, along with any accumulated juices, in a snug even layer. Pour in enough stock to almost cover the chicken; add bay leaf. Bring to a boil, then reduce heat to a very gentle simmer. Partially cover with a lid and cook until the meat is tender and pulls easily away from the bone, about 45 minutes.
- Transfer the meat to a plate and discard bay leaf, leek, celery and shallots. Return pot to a boil, reduce to a simmer, and cook until braising liquid has reduced to about ½ cup, about 10 minutes. Meanwhile, shred the chicken and discard the bones.
- Once braising liquid has reduced, stir in heavy cream and lemon zest and gently simmer to thicken the sauce, about 5 minutes. Stir in parmesan, peas and shredded chicken; keep warm.
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions, reserving ½ cup pasta water before draining.
- Add pasta and cooking water to the sauce and increase heat to medium-high. Cook, tossing occasionally, until the sauce thickens and coats the pasta, 2- 3 minutes. Stir in lemon juice. Season with salt and pepper.
- Divide among bowls; serve with shredded parmesan.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1
- Calories: 720
- Sugar: 2.8g
- Sodium: 688mg
- Fat: 42g
- Saturated Fat: 17g
- Unsaturated Fat: 22.1g
- Trans Fat: 0.7g
- Carbohydrates: 40g
- Fiber: 1.3g
- Protein: 43g
- Cholesterol: 264mg
Keywords: chicken pappardelle
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