Embrace cream. Really. Try it. The jar is cold, but it feels good to make nice with your cream. It does such wonderful stuff: it makes ice cream; it makes BUTTER; it tastes good in coffee, and it makes THIS…Chicken with Cream Sauce. Go ahead. I’ll wait. Hug it. I dare you.
I’m really enjoying this Cooking Through Stacy’s Stash and making new recipes for y’all to try out. It challenges me in the kitchen…but every day is a challenge for me in the kitchen. I do dumb stuff daily, so I’m a challenge in myself. Oops? Does this paragraph even make any sense?
If you know me, you know I have this thing for Pioneer Woman. Really. Barry says she’s my girl crush. When I first found her blog, I spent DAYS (yes, DAYS) reading everything. Since then, I haven’t really had the time to do that…but I still get her emails and I LOVE her recipes.
I have both of her cookbooks and I’ll buy any more than she puts out. I also have her Black Heels to Tractor Wheels book (Pssst! Big Brother! That’s my affiliate link.) – excellent read.
This is the first cookbook she put out – and I love it. Every recipe I try is excellent and makes my belly happy. You should add The Pioneer Woman Cooks to your collection if you like good food – and cookbooks with pictures. The pictures in this cookbook are rockin’ awesome. They’ll make you slobber.
I have this thing against clams…I don’t eat them. They never did anything wrong to me – they didn’t hurt my feelings…I just won’t eat them. They make me shiver and wanna yak. Sorry if I’ve ruined that for you, but it’s true. However, I knew this recipe for Linguine with Clam Sauce had GREAT potential…so, I use re-made it – Stacyfied it. Again.
I once had clam juice in a dish I tried to make called Shrimp Pot Pie. I think that forever ruined seafood for me. Kiss it good-bye, buddy. That was the WORST dinner to ever be made in my kitchen. I still have nightmares about it. No more clams for me.
I switched it up and added chicken to this instead…and chicken broth instead of wine…and spaghetti instead of linguine. So, I guess this really isn’t Pioneer Woman’s recipe anymore. Now it’s Stacy’s. But really, who cares? All I know is that it’s stinkin’ delicious and Barry wanted to eat it twice.
I have those meals often…when I wish I could just start dinner over and re-consume all that I just ate because it was so delicious. But that would require puking. And since I haven’t puked since 8th grade, I’m not willing to break my record.
This dish only serves four, but it’s easily doubled or halved. Also, there isn’t a TON of sauce. Just barely enough for the noodles…which is how we like it up in here. Y’all gonna make me lose my mind, up in here, up in here. I have no idea why I sing that song all the time, but I do…just go with it.
Spaghetti with Cream Sauce
- 8 ounce pasta noodles
- 2 tablespoons butter
- 1 pound chicken breast, cubed
- Salt and pepper
- 1 teaspoon minced garlic
- ½ cup chicken broth
- 1 tablespoon lemon juice
- 1 teaspoon dried parsley
- ½ cup heavy cream
- Salt and pepper
- Parmesan cheese
- Cook noodles according to package.
- In a skillet, melt butter. Add chicken.
- Season with salt, pepper, and garlic. Cook until done.
- Add broth and turn up heat until the liquid starts to reduce.
- Reduce heat and add lemon juice.
- Add parsley and cream. Stir.
- Salt and pepper to taste.
- Cook until the mixture starts to thicken.
- Drain noodles and toss with cream sauce.
- Sprinkle with Parmesan and serve.
Yield: 4 servings
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