All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Having a hedonist moment? Want to live for the flavor, for the creamy sauce, for the butter-y eminence? Lean into your urges here, and indulge in this epicurean pasta-and-chicken meal. Falstaff would devour this meal that's all pleasure without an inch of guilt. (Unless you put that on yourself; we're not judging.) Crispy ciabatta croutons maximize the carbs, while garlic and lemon both cut and bring out the natural richness of the cream and butter. Live for the now, live for this meal. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Cut ciabatta into 1" dice.
Zest and halve lemon. Cut one half into wedges and juice the other half.
Pat chicken breasts dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.
If using flank steak, separate into a single layer and pat dry. Season same amount. If using shrimp, pat dry.
Cook Pasta and Toast Ciabatta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Reserve ½ cup pasta cooking water. Drain pasta in a colander. Set aside.
While pasta cooks, place ciabatta pieces on prepared baking sheet and toss with 1 Tbsp. olive oil.
Spread into a single layer and bake in hot oven until toasted, 8-10 minutes.
While ciabatta toasts, cook chicken.
Cook the Chicken
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add chicken to hot pan and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Transfer chicken to a plate.
Reserve pan; no need to wipe clean.
If using flank steak, follow same instructions and stir occasionally until no pink remains, 4-6 minutes. If using shrimp, follow same instructions and add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes. Transfer protein to a plate.
Make the Sauce
Return pan used to cook chicken to medium-high heat and add 2 tsp. olive oil. Add garlic to hot pan and stir constantly until aromatic, 30-60 seconds.
Add cream, butter, and half the pasta cooking water and bring to a boil. Once boiling, stir in pasta, ¼ tsp. salt, and ¼ tsp. pepper until heated through.
Remove from burner. If too dry, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.
Slice chicken into thin slices, and stir into pasta with Parmesan (reserve a pinch for garnish), 1 tsp. lemon juice, and a pinch of salt.
If using flank steak or shrimp, stir into pasta and follow same instructions.
Finish the Dish
Stir ciabatta pieces into pasta.
Plate dish as pictured on front of card, garnishing with 1 tsp. lemon zest and reserved Parmesan. Squeeze lemon wedges over pasta (to taste). Bon appétit!
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