Ingredients:

  • 1.5 lbs chicken breast, sliced into thin medallions
  • 12 oz penne, fettuccine, or cavatappi pasta
  • 1.5 cups freshly grated Parmigiano-Reggiano
  • 1 cup heavy cream
  • 1/2 cup chicken bone broth, low sodium
  • 8 cloves garlic, minced (divided)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/2 cup reserved starchy pasta water
  • Fresh cracked black pepper to taste
  • Fresh parsley, chopped for garnish

Instructions:

  1. Bring a large pot of salted water to a boil and cook the pasta according to package directions. Reserve 1/2 cup of starchy pasta water before draining.
  2. Season the chicken medallions evenly with smoked paprika, dried oregano, and sea salt.
  3. Heat olive oil in a large deep skillet over medium-high heat. Sear the chicken for approximately 3-4 minutes per side until a golden crust forms and internal temperature reaches 165°F (74°C). Remove chicken from the pan and set aside.
  4. Reduce skillet heat to medium. Add butter and half of the minced garlic. Sauté for 30-45 seconds until fragrant, ensuring the garlic does not brown.
  5. Pour in the chicken bone broth to deglaze the pan, scraping up the mahogany-colored bits (fond) from the bottom.
  6. Whisk in the heavy cream and the remaining half of the minced garlic. Bring to a gentle simmer for 2-3 minutes.
  7. Gradually whisk in the Parmigiano-Reggiano and the reserved pasta water. Stir continuously until the sauce is emulsified and velvety.
  8. Toss the cooked pasta and seared chicken back into the skillet. Garnish with fresh parsley and black pepper before serving.