Creamy Parmesan Chicken Pasta

Instructions

- Heat a large, deep, heavy-based frying pan over medium heat. Add the butter and, once melted, immediately add the panko breadcrumbs and the salt. Cook, stirring, for 2-3 minutes until golden brown and crisp. The crumbs will turn golden quickly so keep an eye on them. Once they start to change colour and are crispy, remove them from the heat. They will continue to deepen in colour as they cool. Set aside on a plate while you prepare the remaining ingredients. Place the chicken in a large dish, sprinkle it with the salt and Italian mixed herbs and drizzle over the olive oil. Use tongs to evenly coat the chicken in the marinade. Set aside. - Cook the pasta according to the packet instructions, less 1-2 minutes (the pasta will continue cooking in the sauce). Reserve 1⁄2 cup (125 ml) of the pasta cooking water. Drain the pasta and, if preparing it earlier than the sauce, rinse the pasta in cold water to stop the cooking process (and to stop the pasta sticking together). - Heat a large, deep, heavy-based frying pan over medium heat. Add the chicken and cook for 2-3 minutes on each side until browned and cooked through. Set aside to rest for 5 minutes, then slice into 1 cm (1⁄2 inch) strips. Set aside on a plate. - To the same pan, add the butter and onion. Cook, stirring, for 2-3 minutes until the onion is slightly softened. Add the garlic, Italian mixed herbs and chilli flakes (if using). Cook, stirring, for 30 seconds. Add the flour and stir until well incorporated. Add the chicken stock and cream and stir until combined. Bring to a simmer and cook for 2-3 minutes or until thickened. - Add the baby spinach and stir it through, then immediately add the cooked pasta, cooked chicken (as well as any juices that have pooled on the plate), and half of the reserved pasta water. Stir until well combined, bring to a simmer and cook for 2-3 minutes. Stir through the parmesan and season to taste with salt and pepper. If you would like the sauce to be a thinner consistency, you can add the remaining pasta water. Note that the sauce will thicken and absorb into the pasta as it sits. - Divide the pasta among four bowls, top with the crispy panko breadcrumbs and extra parmesan and serve.

• unsalted butter Notes: 2 tbsp
• panko breadcrumbs Notes: 1 cup, 60 g
• 1⁄4 tsp sea salt flakes
• large boneless Notes: 2, approximately 500 g/1 lb 2 oz chicken breast, skinless chicken breasts, sliced in half horizontally to create 4 thinner steaks
• sea salt flakes Notes: 1 tsp
• Italian mixed herbs Notes: 1 tbsp, Italian seasoning, see note 1 to make your own
• 1⁄4 cup olive oil Notes: 60 ml
• dried short pasta Notes: 400 g, 14 oz, mafalde, farfalle, rigatoni - any pasta with edges and crevices is best!
• small brown onion Notes: 1
• freshly minced garlic Notes: 1 tbsp
• 1⁄4 tsp chilli flakes Notes: red pepper, optional

  Optional
• plain flour Notes: 1 tbsp, all-purpose
• chicken stock Notes: 1 cup, 250 ml
• 11⁄2 cups thickened cream Notes: 375 ml, heavy
• baby spinach Notes: 120 g, 4 oz
• 11⁄2 cups freshly grated parmesan Notes: 150 g, plus extra to serve
• 1⁄2 tsp sea salt flakes Notes: or to taste

  Optional
• 1⁄4 tsp freshly cracked black pepper Notes: or to taste

  Optional