Creamy Chicken and Mushroom Linguine

Instructions

1. 1

   Slice the mushrooms, mince the garlic, finely grate the Parmesan and chop the parsley. Using a separate board, cut the boneless, skinless chicken thighs into roughly 2 cm-wide strips. Do not rinse raw chicken; wash your hands and clean the knife, board and work surface after handling it.

2. 2

   Bring the water and 1 teaspoon of the salt to a boil in a large pot while you start cooking the chicken.

3. 3

   Heat 1 tablespoon of the olive oil in a large, deep frying pan over medium-high heat. Season the chicken with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook in two batches for 5–7 minutes per batch, turning occasionally, until browned and the thickest pieces reach 74°C/165°F internally. Transfer to a clean plate.

4. 4

   Add the remaining tablespoon of oil and the mushrooms to the frying pan. Cook over medium-high heat for 7–8 minutes, stirring occasionally, until their released liquid evaporates and they turn golden. Meanwhile, add the linguine to the boiling water and cook according to its packet instructions until al dente. Reserve 250 ml of the pasta water before draining.

5. 5

   Reduce the frying pan heat to medium-low. Stir the garlic into the mushrooms for 30 seconds, then add the cream, 125 ml of the reserved pasta water and the remaining 1/4 teaspoon pepper. Simmer gently for 2 minutes, scraping up the browned bits.

6. 6

   Add the drained linguine, cooked chicken and any juices from its plate. Toss over low heat for 1–2 minutes until the chicken is hot. Remove from the heat and gradually toss in the Parmesan, adding more reserved pasta water a splash at a time only if needed to make a smooth sauce that lightly coats the pasta. Scatter over the parsley and serve immediately.