Creamy Chicken Spaghetti (No Cream)

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Creamy Chicken Spaghetti (Unfortunately)

Yield 4-6

Author Lucy Tweed

Cook time

25 Min

Total time

25 Min

Three words that shouldn't sit side by side, yet here we are: Delicious.

Ingredients

• Spaghetti: 500 g
• Leftover grilled chicken thighs: 2–3 cups, chopped
• Chicken schmaltz: 2 tbsp (rendered chicken fat)
• Garlic: 4 cloves, finely chopped
• Fresh herbs: 1 cup (parsley, basil, and chives), finely chopped
• Lemons: juice of 2
• Parmesan cheese: 1 cup, finely grated
• Salt: for seasoning
• Extra-virgin olive oil: for drizzling
• Cracked black pepper: for serving

Instructions

1. Cook the spaghetti in heavily salted or chicken stock-seasoned water until al dente.
2. Meanwhile, heat a large frying pan or wok until very hot. Add the chicken schmaltz and immediately stir in the garlic, cooking for one minute.
3. Add the chopped chicken and cook, stirring well, for about 5 minutes, or until it is hot and beginning to crisp.
4. Mix in the finely chopped herbs and lemon juice, stirring to combine.
5. Using tongs, transfer the cooked spaghetti directly from the boiling water into the frying pan, tossing vigorously to coat.
6. Add Parmesan and, using a 1/4 cup measure, scoop in cloudy pasta water as needed, continuing to toss and stir over heat until the sauce emulsifies and coats the pasta.
7. Adjust the sauce’s consistency by adding more pasta water as needed. Stir and simmer until you reach the desired creamy texture.
8. Drizzle with extra-virgin olive oil and serve immediately, garnished with extra herbs, cracked black pepper, and sea salt.

HINTS

Substitute chicken schmaltz with olive oil or butter if needed. Reserve extra pasta water to adjust the sauce consistency. Add a pinch of chilli flakes for a touch of heat if desired.

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.