Spaghetti with chicken in milk sauce
4 servings
30 minutes
Spaghetti with chicken in milk sauce is a refined dish of Italian cuisine that combines the tenderness of chicken fillet, the creamy taste of milk sauce, and the rich texture of pasta. The origins of such a dish stem from traditions of creating simple yet sophisticated combinations where dairy products soften and complement meat ingredients. The sauce enriched with melted cheese and garlic gains thickness and richness, coating each strand of spaghetti with silky smoothness. This dish is suitable for a cozy family dinner as well as for elegantly entertaining guests. Serving it with grated cheese and fresh herbs makes it particularly appetizing, revealing rich flavor nuances. Spaghetti with chicken in milk sauce is a harmony of simple ingredients transformed into gastronomic delight.
1
Boil water in a large pot and cook the spaghetti until done.
- Spaghetti: 300 g
2
Cut the chicken fillet into cubes and fry in a pan. Meanwhile, warm the milk slightly (about 1 minute in the microwave).
- Chicken fillet: 800 g
- Milk: 350 ml
3
Once the fillet turns white, pour milk into the pan. Bring to a boil! Add cheese, garlic... and salt, pepper to taste to the boiling milk. Cook the mixture until thickened. This takes about 10-15 minutes over medium heat. Don't worry if the mixture doesn't thicken, just remove from heat and let it rest.
- Milk: 350 ml
- Processed cheese: 250 g
- Garlic: 4 cloves
4
Pour the sauce over the cooked spaghetti. Serve immediately, sprinkled with freshly grated cheese and black pepper. Garnish with herbs.
- Processed cheese: 250 g