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Pappardelle with Chicken and Lemon-Anchovy Cream Sauce

January 28, 2019
18 Ratings
Photo by Bobbi Lin
  • Prep time 8 minutes
  • Cook time 25 minutes
  • Serves 4 to 6
Author Notes

Cream sauces are vastly underrated in weeknight cooking. This simple, luxe pasta with chicken is my argument for bringing them back! Aside from cooking the pasta, the whole dish comes together in a skillet in less than 30 minutes and is so easy to execute. —EmilyC

What You'll Need
  • 1 to 1 1/2 pounds boneless, skinless chicken thighs
  • Kosher salt + freshly ground black pepper, to taste
  • 3 tablespoons butter, divided
  • 7 flat-fillet anchovies (from a 2-ounce olive-oil packed tin), minced and smashed to a paste with the back of a knife (about 2 teaspoons worth)
  • 1 tablespoon finely chopped fresh thyme
  • 1 large shallot, thinly sliced (about 3/4 cup)
  • 2/3 cup halved or slivered sun-dried tomatoes, either dry or packed in olive oil (and well-drained)
  • 1 or 2 pinches of red pepper flakes, or to taste
  • 1 cup chicken stock
  • 2/3 cup heavy cream
  • 1 lemon (finely grated zest + juice)
  • 12 ounces pappardelle (linguine or fettuccine can be substituted)
  • For serving: chopped Italian parsley and grated Parmesan
  1. Blot chicken thighs dry with a paper towel. Season evenly on both sides with salt and pepper.
  2. In a 12-inch skillet, melt 2 tablespoons butter over medium heat. When it starts to sizzle, add anchovies and thyme, smashing and schmearing the anchovy with a wooden spoon until it melts into the butter.
  3. Add the chicken thighs to the skillet and sauté in the anchovy butter over medium heat until browned on the first side, about 4 to 5 minutes. Flip; continue cooking until browned and meat is cooked through, about 4 minutes longer. You’ll notice the butter will turn a deep chestnut color as the chicken browns (this is good!); turn down the heat if the fond on the bottom of the skillet starts to burn. Transfer the thighs to a plate and set aside.
  4. Meanwhile, bring a large pot of generously salted water to a boil. Start cooking the pappardelle at the same time you start the cream sauce (step 6).
  5. Add the shallots to the skillet; season with a pinch of salt and immediately scrape up on the fond with a wooden spoon. (If the fond is being stubborn, add a splash or two of chicken stock to dislodge it, or white wine or rosé if you have a bottle open!). Sauté the shallot for 4 to 5 minutes, or until browned and tender. Add the sun-dried tomatoes and red pepper flakes and sauté for another minute or two until they start to soften.
  6. Add the chicken stock (scraping up any last bits of fond), then the cream. Simmer for 6 to 8 minutes, stirring frequently, until the cream sauce has thickened slightly. Return chicken thighs to the skillet, along with any juices that accumulated on the plate. Zest the lemon directly over the skillet. Taste the sauce, then adjust acidity with lemon juice (adding enough to really brighten up the sauce) and seasoning.
  7. When pappardelle is done, drain it and immediately toss with 1 tablespoon butter and a few tablespoons of the cream sauce back in the pasta pot.
  8. To serve, toss the pappardelle in the skillet, or transfer the pappardelle to a large serving dish, arrange the chicken over the noodles, and pour the cream sauce on top. (Note: I usually leave the chicken thighs whole, but feel free to cut them into bite-sized pieces before serving.) Scatter parsley and grated Parmesan over the entire dish. Serve right away.

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Recipe by: EmilyC

I'm a home cook. I love salads. Two things you'll always find in my refrigerator are lemons and butter, and in my pantry good quality chocolate and the makings for chocolate chip cookies.

16 Reviews

FrugalCat February 12, 2024
My household loved this. Only difference I did was to use rigatoni.
Molli D. February 11, 2024
This was Delicious and looking forward to leftovers for dinner!!! Made exactly as directed and wouldn’t change a thing….was skeptical of the anchovies burning but the sauce turned out perfect!!!!! Will be making this dish for company!
lynx60489 February 11, 2024
First time making this and I changed the cooking method but not the ingredients. I opted to make this in an instant pot because I wanted a shreddable chicken. I browned the chicken in the instant pot first but didn't completely cook it, then I sautéed the shallots, thyme, and anchovies, then put everything in except for the cream and cooked on pressure for 9 minutes. I let it sit until I was ready to serve it when I added the cream and put it on sauté for a few minutes. I achieved the texture that I wanted, but in hind sight, I think the original recipe would have been tastier and more sophisticated. This was practical and I made it this way thinking my toddler might be more willing to try it.
Leslie399 September 18, 2020
This sound wonderful!
I would like to make some of it before guests arrive.
Can I make the dish with the sauce an hour ahead and rewarm?
And just make the pasta later?
EmilyC September 19, 2020
Yes, the sauce rewarms well! Enjoy the dish!
Leslie399 September 19, 2020
Thanks so much!
Love your recipes!
Nancy January 27, 2020
This recipe was fabulous! We had run out of capers and looking for a chicken and anchovy dish without capers. Your recipe was a wonderful discovery. I reduced the butter from three to two tablespoons, and I substituted coconut milk for the cream. Perfect dish. Thanks!
EmilyC January 27, 2020
So glad you liked this, Nancy -- thanks for your note!
Danalee M. October 26, 2019
This is delicious!! I made it for my family when my in-laws came to visit and everyone was raving. My kids loved it too. It could easily be doubled for a larger crowd. Make sure to have some bread ready to sop up the leftover sauce at the end. Definitely a new favorite!
EmilyC November 1, 2019
Yay, so glad you liked this Danalee! Thanks so much for your note.
Joel N. July 30, 2019
Great recipe. I substituted a little tomato paste for the tomatoes and plain Greek yogurt for the cream.
EmilyC August 11, 2019
Sorry for the belated response, Joel...so glad you liked this!!
Mojo February 28, 2019
This was really delicious. I didn't change a thing and it was perfect.
EmilyC March 1, 2019
Wonderful—thanks for your note, Mojo!
liz February 13, 2019
Made this tonight with chicken breast and mushrooms instead of the tomatoes. The sauce is to die for. Next time will make 1.5x sauce it was that good.🤗
EmilyC February 13, 2019
So happy that you made and liked this, liz! Thanks for your note!!
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