Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into 1-inch strips
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 6 cloves garlic, minced
  • 1/4 cup unsalted butter
  • 1.5 cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1/2 tsp red pepper flakes
  • 1/4 cup fresh parsley, finely chopped
  • 12 oz penne or fettuccine pasta
  • 1/2 cup reserved pasta water

Instructions:

  1. Boil a large pot of salted water and cook your pasta until just al dente according to package directions. Remember to scoop out 1/2 cup of water before draining.
  2. Season the chicken strips evenly with smoked paprika, sea salt, and black pepper.
  3. Heat olive oil in a 12-inch heavy-bottomed skillet over medium-high heat. Add the chicken in a single layer and sear for 5-7 minutes, turning once until the edges are crisp and deep golden brown. Remove chicken from the pan and set aside.
  4. Lower the skillet heat to medium. Melt the butter and add minced garlic and red pepper flakes. Sauté for 1 minute until fragrant but not browned.
  5. Pour in the heavy cream, using a wooden spoon to scrape the browned bits (fond) from the bottom of the pan.
  6. Stir in the Parmesan cheese and the reserved pasta water to emulsify. Simmer for 3 minutes until the sauce slightly thickens.
  7. Add the cooked pasta and seared chicken back into the skillet. Toss until the sauce clings to the pasta. Garnish with fresh parsley and serve immediately.