Ingredients:

  • 1.5 lb chicken breast, sliced into 1/2-inch medallions
  • 12 oz penne, fettuccine, or rigatoni pasta
  • 1.5 cups heavy cream
  • 1 cup parmesan cheese, freshly grated
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter, cold
  • 1 medium shallot, finely diced
  • 4 cloves garlic, microplaned
  • 1 tsp smoked paprika
  • 1/2 cup reserved pasta water
  • 1/4 cup fresh parsley, chopped
  • Kosher salt to taste
  • Cracked black pepper to taste

Instructions:

  1. Boil the pasta. Cook 12 oz pasta in salted water 1 minute less than package directions until al dente with a firm bite. Note: It finishes cooking in the sauce later.
  2. Season the chicken. Toss the 1.5 lb chicken medallions with salt, pepper, and 1 tsp smoked paprika until evenly coated in a rust red hue.
  3. Sear the meat. Heat 2 tbsp olive oil in a large skillet over medium high heat. Add chicken and cook 3 minutes per side until a mahogany crust forms.
  4. Sauté the aromatics. Remove chicken. Reduce heat to medium and add 1 medium shallot and 4 cloves garlic to the pan until fragrant and translucent.
  5. Deglaze the pan. Pour in 1.5 cups heavy cream, scraping the bottom of the pan until the brown bits dissolve into the liquid.
  6. Simmer and thicken. Let the cream bubble gently for 3-4 minutes until it coats the back of a spoon.
  7. Emulsify the sauce. Whisk in 1 cup parmesan cheese and 1/2 cup pasta water until the mixture looks glossy and connected.
  8. Mount with butter. Stir in 2 tbsp cold butter until completely melted and the sauce shines.
  9. Combine everything. Return the chicken and pasta to the skillet, tossing for 2 minutes until the sauce clings to every surface.
  10. Garnish and serve. Top with 1/4 cup fresh parsley until the bright green pops against the cream.