This is the pasta we make when we need a hug in a bowl. Rich, garlicky, and just a little bit indulgent, it's the kind of dinner that disappears fast around our table. Swap in bacon or mushrooms if you're feeling it, or drop the chicken altogether for a veggie version.
Serves 4
For the marinade:
- 3 chicken thighs, sliced
- 3 cloves garlic, crushed
- 2 tablespoons olive oil
- 1 tablespoon butter, softened
- 2 tablespoons basil pesto
For the pasta:
- 400g Monty & Sons pasta (we love this with Radiatori or Fusilli, they hold the sauce beautifully)
- 2 teaspoons oil
- 1 red onion, diced
- ½ cup white wine
- 350ml cream
- ¼ cup sun-dried tomatoes, sliced
- 50g parmesan, finely grated (or whatever hard cheese you've got in the fridge, no judgement)
- A handful of baby spinach
- Fresh cracked black pepper
- Basil leaves and extra parmesan, to serve
Method:
Start the night before if you can. Toss the sliced chicken thighs with the crushed garlic, olive oil, butter, and pesto in a bowl, cover, and pop it in the fridge. Even an hour will do if you're short on time, but overnight really lets the flavour work through.
Get a large pot of salted water boiling and cook your Monty & Sons pasta according to the packet, then drain, keeping back about half a cup of the cooking water.
While the pasta cooks, heat the oil in a wide, deep pan over medium-high heat. Add the onion and cook until soft and see-through. Tip in the marinated chicken (garlic, pesto, and all) and cook for a few minutes until it's nicely browned and nearly cooked through.
Pour in the white wine and let it bubble away until it's mostly reduced. Stir through the cream and sun-dried tomatoes, then let everything simmer gently until the sauce thickens up. You'll know it's ready when it clings nicely to the back of a spoon. Stir in the parmesan and take the pan off the heat.
Add the drained pasta and spinach straight into the sauce, tossing gently to coat everything. If the sauce needs loosening, splash in a little of that reserved pasta water. Taste and season with more pepper if needed.
Serve immediately, scattered with fresh basil and a generous shaving of parmesan.
