Roasted Garlic Spaghetti with Seared Chicken

• porcijos: 2 servings
• aktyvus laikas: 30 minutes
• bendras laikas: 55 minutes

Ingredientai

1 head garlic

2 tbsp olive oil (divided)

2 boneless skinless chicken breasts

1 tsp garlic powder

½ tsp salt

½ tsp paprika

1 tsp oregano

2 tbsp butter

1 shallot (minced)

1 tbsp tomato paste

½ cup dry white wine

½ cup heavy cream

½ lb spaghetti (reserve 1 cup starchy pasta water)

1 cup parmesan (finely grated)

Garnish: (fresh chives or Italian parsley + extra parmesan)

Nurodymai

Preheat the oven to 400°F. Slice off the top ¼” of the head of garlic so that the cloves are exposed, drizzle with 1 tbsp olive oil and wrap in tin foil. Roast in the oven for about 30 minutes, until the cloves are soft and slightly golden. Let cool until ready to use.

Pat dry the chicken breasts and season with garlic powder, salt, paprika, and oregano on both sides. Let them rest for 20-30 minutes, while the garlic is roasting.

Heat 1 tbsp olive oil in a pan over medium heat. Sear the chicken breasts on each side for about 3-4 minutes, until cooked through (internal temp 165°F). Remove from the pan and set aside to rest.

While the chicken is searing, bring a large pot of salted water to a boil. Cook the spaghetti until al dente, then reserve 1 cup of the starchy pasta water before draining. Set the al dente spaghetti aside.

Using the same pan you seared the chicken in so you get all of that flavour, reduce the heat to medium-low and melt the butter. Add the minced shallot and sauté for 3–4 minutes, until softened and lightly golden.

Stir in the tomato paste and cook until it deepens in colour, about 2 minutes.

Squeeze the roasted garlic cloves right out of the garlic bulb and into the pan. Stir to combine. Deglaze with the white wine and continue cooking for a few minutes until it has slightly reduced.

Add in the heavy cream and the parmesan and let this come together over medium heat, stirring gently to combine. Add the al dente spaghetti to the sauce, tossing gently and adding pasta water ¼ cup at a time until the sauce coats the noodles and reaches your desired consistency (you might not use the whole cup of pasta water).

Once the sauce has come together nicely, slice the chicken breasts into strips.

Serve the spaghetti into bowls, then top with the sliced chicken and a sprinkle of fresh chives/Italian parsley and some more parmesan, if you’d like.