This might be called a chicken velouté pasta with cheese? It’s rich, silky, and bursting with bold, deep (and unintentionally smoky) flavour. Picture tender chicken, perfectly pan-seared to create that irresistible fond (aka free flavor), melting into a luxurious, velvety sauce that’s been elevated by a splash of soju that quickly evaporated and went up in smoke. As the sauce reduces, it transforms into a creamy masterpiece that envelops every strand of pasta and chicken.
Warning: Let your pan cool down before deglazing
📌 Full Recipe & Cooking Tips Below!
Ingredients
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– Chicken thighs (breast works too but thighs are hard to overcook)
– Salt
– Black pepper
– Olive oil
– Soju or white wine (Can omit and just use chicken broth and just use more lemon juice)
– Butter (I used 25g)
– All-purpose flour (25g)
– Chicken broth
– Garlic powder
– Cayenne pepper
– Parsley flakes
– Lemon Juice
– Pasta (your choice)
– Sea salt and water (for cooking pasta)
– Parmigiano reggiano (or parmesan)
– Grana Padano (Optional lol I just had it in the fridge)
Directions
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0. Season your chicken with salt and pepper, and dry with paper towels. You can leave it in the fridge for 30 minutes – 24 hours for extra flavour
1. Heat up the pan on medium heat (5-6/10 on my stove), add oil, and after 1 minute add the chicken
2. Cook the chicken without touching it for 5-6 minutes, flip and do the same for another 5 minutes
3. Remove the chicken, LET YOUR PAN COOL DOWN, and deglaze with alcohol or chicken broth (Honestly you can probably skip this step because mine just completely evaporated and it was still tasty)
4. Melt the butter then add the flour, mixing for 1-2 minutes
4.5 Start to bring your salted water to a boil
5. Slowly add in chicken broth while whisking until all the lumps are gone.
6. Once smooth, add salt, pepper, garlic powder, cayenne powder, and parsley
7. When you’re happy with the taste and consistency, turn off the heat, whisk in the cheese, and a splash of lemon juice, and taste again (adjust as needed)
7. Cook your pasta until Al dente (or according to the package instructions)
8. Add your pasta directly to the pan and mix (pasta water ends up coming with the pasta so it’s easier to coat in sauce)
9. Cut your beautiful chicken with scissors, add more cheese, and enjoy!
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