Pappardelle with Chicken Recipe for a Savory Dish

The First Bite That Hooked Me

The scent of garlic and thyme filled my tiny kitchen. Golden pappardelle twirled around my fork, creamy sauce clinging to each ribbon. That first bite? Pure comfort—tender chicken, earthy mushrooms, sweet sun-dried tomatoes. Ever wondered how to turn simple ingredients into something unforgettable? This dish does it. Why it matters: Meals like this remind us food is more than fuel—it’s joy on a plate.

My Messy First Attempt

I burned the garlic. Badly. Smoke alarms wailed as I frantically waved a towel. But the dish? Still delicious. Cooking teaches us to embrace mistakes—they often lead to happy surprises. Why it matters: Home cooking isn’t about perfection. It’s about love, effort, and flavor. Share your own kitchen fails in the comments!

Why This Dish Shines

– The cream and Parmesan create a rich, velvety sauce.
– Sun-dried tomatoes add a sweet-tangy punch against earthy mushrooms.
Which flavor combo surprises you most? Is it the creamy pasta or the savory chicken? Let me know!

A Nod to Tradition

Pappardelle hails from Tuscany, where wide ribbons cradle hearty sauces. *Did you know sun-dried tomatoes were once a way to preserve summer’s bounty?* This dish blends rustic Italian roots with modern ease. Poll: Would you try adding spinach next time?

Ingredients:

Ingredient	Amount	Notes
Pappardelle pasta	12 oz
Boneless, skinless chicken breasts	2	Sliced into thin strips
Olive oil	2 tbsp
Garlic	3 cloves	Minced
Onion	1 small	Finely diced
Mushrooms	1 cup	Sliced
Sun-dried tomatoes	1/2 cup	Chopped
Heavy cream	1/2 cup
Chicken broth	1/2 cup
Grated Parmesan cheese	1/4 cup
Dried thyme	1 tsp
Dried oregano	1 tsp
Salt and black pepper	To taste
Fresh parsley	As needed	Chopped (for garnish)

How to Make Pappardelle with Chicken

Step 1
Boil salted water in a large pot. Add pappardelle and cook until al dente. Drain the pasta but save a bit of water. Toss the noodles with a drizzle of oil to prevent sticking.

Step 2
Heat olive oil in a skillet over medium-high. Cook chicken strips with salt and pepper until golden. Remove them once done—don’t overcook! Let the chicken rest on a plate.

Step 3
In the same skillet, sauté garlic and onion until soft. Add mushrooms and sun-dried tomatoes next. Cook until the mushrooms shrink slightly. Stir often to avoid burning.

Step 4
Pour in chicken broth and heavy cream. Sprinkle thyme, oregano, and Parmesan into the mix. Simmer until the sauce thickens a touch. Taste and adjust seasoning if needed.

Step 5
Add the chicken back to the skillet. Toss in the cooked pappardelle, coating it well. If the sauce is too thick, splash in reserved pasta water.

Step 6
Garnish with fresh parsley and extra Parmesan. Serve hot for the best flavor. (Hard-learned tip: Sun-dried tomatoes pack more punch if soaked in warm water first.)

What’s your go-to pasta shape for creamy sauces? Share below!

Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Dinner, Pasta

Creative Twists on Pappardelle with Chicken

Vegetarian Swap chicken for roasted eggplant or zucchini. Use veggie broth instead of chicken broth.

Spicy Add red pepper flakes or a dash of hot sauce. Top with crispy chili oil for extra kick.

Seasonal Try asparagus in spring or butternut squash in fall. Adjust herbs to match the produce.

Which twist would you try first? Vote in the comments!

Serving Suggestions for Pappardelle with Chicken

Pair this dish with garlic bread or a crisp green salad. For drinks, try a chilled white wine or sparkling lemonade.

Which would you choose tonight?

*Fun fact: Pappardelle means “to gobble up” in Italian—fitting for this hearty dish!*

Storing and Reheating Tips

This dish keeps well for 3 days in the fridge. Store it in an airtight container. To reheat, add a splash of broth or cream to keep it creamy. Warm it on the stove over low heat, stirring often. *Fun fact: Pappardelle’s wide ribbons hold sauce better than thinner pasta.*

For freezer storage, skip the Parmesan garnish. Freeze portions in sealed bags for up to 2 months. Thaw overnight in the fridge before reheating. Batch-cooking? Double the sauce—it’s the star. Have you tried freezing pasta dishes? Share your tricks below!

Common Issues and Fixes

Sauce too thin? Simmer it longer or add a sprinkle of flour. Chicken dry? Don’t overcook—5 minutes per side is plenty. Pasta sticky? Rinse it lightly after draining, then toss with a bit of oil.

Mushrooms releasing too much liquid? Cook them separately first. Sauce splitting? Stir in more cream or broth to bring it back. Why this matters: Small tweaks save time and stress. What’s your biggest cooking hurdle? Let’s troubleshoot together!

Your Questions Answered

Q: Can I make this gluten-free?
A: Yes! Use gluten-free pappardelle and check broth labels.

Q: How far ahead can I prep this?
A: Cook veggies and chicken 1 day early. Combine with pasta fresh.

Q: Any veggie swaps?
A: Try spinach or bell peppers instead of mushrooms.

Q: Can I double the recipe?
A: Absolutely. Use a bigger pot for even cooking.

Q: Lighter cream option?
A: Half-and-half works, but sauce will be thinner. Why this matters: Flexibility means more happy bellies!

Final Thoughts

This dish is cozy, filling, and full of flavor. Perfect for weeknights or impressing guests. *Fun fact: My grandkids call it “ribbon pasta” and always ask for seconds.*

Tag Savory Discovery on Pinterest with your creations! Did you tweak the recipe? Tell us how it turned out. Happy cooking!

—Elowen Thorn