750g boneless skinless chicken thighs, cut into bite sized pieces
2 carrots, small diced
2 stalks of celery, thinly sliced
1 leek, white only, halved lengthwise and thinly sliced
2 cloves garlic, minced
1 teaspoon onion powder
2 teaspoon italian seasoning
½ teaspoon chili flakes
½ teaspoon salt
½ teaspoon pepper
1 cup chicken stock
1 cup heavy cream
325g Mezzi pasta
2 tablespoons butter
⅓ cup roughly chopped parsley
Directions
Place a large pot of water over medium-high heat to boil
Place a large (14-inch skillet) over medium heat. Add the vegetable oil. Add the chicken and cook, stirring occasionally until slightly browned and almost cooked through.
Add the carrots and celery and cook for another 6-8 minutes or until the vegetables are starting to soften slightly. Add the leeks and cook for another 5 minutes until soft.
Stir in the garlic, onion powder, italian seasoning, chili flakes, salt and pepper. Cook for 1 minute until the garlic is fragrant.
Pour in the chicken stock and heavy cream. Bring to a simmer and cook, uncovered for about 6-8 minutes until the sauce has thickened and reduced by one third.
In the meantime, salt the boiling water. Add the pasta and cook until al dente.
Use a slotted spoon to transfer the cooked pasta to the creamy chicken mixture, bringing some of the pasta water along with it. Cook the pasta and sauce for another 2-3 minutes until the sauce is thick and sticking to the past. Stir in the butter and parsley.
