Ingredients
Equipment
Method
- Start by bringing a large pot of salted water to a boil. Once boiling, add the linguine or fettuccine pasta and cook according to the directions on the package until al dente. This typically takes around eight to ten minutes, but be sure to check the package for the exact timing. The pasta should be firm to the bite yet cooked through. When done, reserve a cup of the pasta water and drain the rest.
- While the pasta cooks, melt butter in a sauté pan over medium heat. Allow it to melt completely without browning, then add the finely chopped shallot. Sauté the shallot for about two minutes, or until it becomes lightly golden and fragrant. The goal here is to soften it without letting it get too brown, as this will affect the flavor of the sauce.
- Next, add the minced garlic to the pan and sauté for an additional thirty seconds. The aroma of the garlic will start to fill your kitchen, and you’ll want to keep an eye on it to prevent burning. Stir frequently until the garlic is fragrant and golden.
- Now, sprinkle in the flour and stir constantly for about one minute. This step is crucial for helping thicken the sauce later on. As you cook the flour, it will absorb the flavors from the shallots and garlic.
- Slowly whisk in the milk, ensuring there are no lumps. Continue whisking until the mixture begins to thicken, which should take about three to four minutes. As it thickens, season with salt and freshly ground black pepper to taste.
- Once the mixture has thickened, reduce the heat slightly and stir in the heavy cream, drained roasted red peppers, and parmesan cheese. Continue to cook until the parmesan has melted completely and blended into the sauce. This brings all the flavors together beautifully.
- Pour the mixture into a blender, cover it, and blend until the sauce is nearly pureed. You want a creamy texture with a few small chunks of roasted peppers remaining for added character. This step gives the sauce its smooth consistency while maintaining some texture.
- Return the sauce to the pot over low heat and add the drained pasta. Toss everything together to ensure the pasta is evenly coated in the creamy sauce. You can add some reserved pasta water if the sauce is too thick, helping it to cling to the pasta.
- Finally, add in one tablespoon of the chopped fresh basil and parsley, tossing it through the pasta. This will add a fresh pop of flavor. Plate the pasta, topping each serving with sliced grilled chicken and a sprinkle of additional parmesan and the remaining herbs. Serve immediately for the best flavor!
Notes
Leftovers can be stored in an airtight container in the refrigerator for three to four days. To freeze, store the sauce separately from the pasta. When ready to enjoy, simply thaw and reheat!