Ingredients
- 1 pound chicken breast, chopped into chunks
- 1 tbsp olive oil or other neutral oil
- 4 tablespoons unsalted butter
- 2 cloves garlic minced or grated
- 4 leaves sage, chopped
- 4 ounces cream cheese at room temperature
- 2 cups heavy cream (or 1 cup milk + 1 cup cream)
- 1 1/2 cups champagne (the cheap kind. You can also sub chicken or veggie broth)
- 1 cup freshly grated parmesan cheese plus more for topping
- Red pepper flakes, plus salt and pepper, to taste
- 1/2 cup ricotta cheese
- 1 pound pasta of choice
- 2 tablespoon truffle oil (optional)
Instructions
- Preheat the oven to 350 degrees F.
- In a medium pan over medium heat, add oil and chicken breast chunks. Keep it going while you prepare the rest of the pasta, stirring occasionally and allowing the chicken to cook through.
- Heat a large cast iron skillet or brasier with high sides over medium-high heat. Add the butter, garlic and sage. Cook for 3-5 minutes or until the garlic is fragrant and the sage crispy. Stir in the cream and cream cheese. Bring to a boil and simmer until smooth and creamy, about 5 minutes. Add the champagne, ricotta, crushed red pepper, and a good pinch of salt and pepper. Whisk until the cheese has fully melted. Stir in one cup of water, bring to a boil and then add the dry pasta noodles and place the lid on the pot. Once the noodles have softened into the sauce (they can still be hard), add in the cooked chicken and stir together. Transfer the pasta and sauce to a 9×13″ dish and bake for 20-25 minutes. Stir the pasta and season with salt and pepper.
- To serve, plate the pasta. Garnish with black pepper, grated parmesan, and optional truffle oil.
Notes
Adapted from Half Baked Harvest