½lbchicken breast boneless skinless, 225 g/ 8 oz, Note 1
¼teaspoonfine sea salt or kosher salt
⅛teaspoonground black pepper
2tablespoonsbutter Note 2
3large garlic cloves
½lbshort pasta 225 g/ 8 oz, Note 3
1cupchicken stock 250 ml, Note 4
1cupwhole milk 250 ml
½cupParmesan freshly grated, 30 g/ 1 oz
fine sea salt or kosher salt if required
freshly ground black pepper
Chicken: Cut the breast into bite-size pieces. Toss the pieces with salt, pepper, and oregano. ½ lb/ 225 g chicken breast + ¼ tsp salt + ⅛tsp pepper + ½ tsp oregano
Melt the butter and cook the chicken for about 3 minutes until lightly browned on all sides. 2 Tbsp butter
Sauté: Add the grated garlic and sauté for another minute until fragrant and golden. Don’t let it get brown. 3 large garlic cloves
Add pasta, chicken stock, and milk. Stir well to combine. Bring the mixture to a boil, cover the pot leaving a crack open, and turn the heat down to low. ½ lb/ 225 g pasta + 1 cup/ 250 ml chicken stock + 1 cup/ 250 ml milk
Simmer for 6 minutes. Remove the lid and cook for another 1-3 minutes, stirring occasionally. Check the pasta repeatedly during the last few minutes; it should be cooked al dente and not too soft.
Add: Turn off the heat and stir the Parmesan, cream cheese, and parsley. Adjust the taste with salt and pepper (depending on the stock, you might not need salt).½ cup/ 30 g Parmesan + 2 Tbsp cream cheese + 2 Tbsp parsley
Leave to stand for about 2 minutes, stir again carefully, and serve immediately.
The recipe can be easily doubled.
Butter: Salted or unsalted butter, but adjust the seasoning accordingly.
Short pasta shapes: Rigatoni, rotini, farfalle, penne, macaroni, etc.
Stock: Homemade or store-bought chicken stock. Adjust the seasoning accordingly; some stocks are saltier than others.