Ingredients:

  • 1.5 lbs chicken breast, sliced into bite-sized strips
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp avocado oil
  • 8 cloves garlic, minced
  • 1.5 cups heavy whipping cream
  • 1 cup freshly grated parmesan cheese
  • 0.5 cup reserved pasta water
  • 2 tbsp unsalted butter
  • 0.5 tsp red pepper flakes
  • 1 lb spaghetti
  • 2 tbsp sea salt

Instructions:

  1. Boil water. Fill a large pot and add 2 tbsp sea salt. Once rolling, add 1 lb spaghetti.
  2. Season chicken. Toss 1.5 lbs chicken strips with 1 tsp smoked paprika, 1 tsp salt, and 0.5 tsp black pepper.
  3. Sear protein. Heat 2 tbsp avocado oil in a large skillet. Add chicken and cook 5-7 minutes until golden and crackling.
  4. Remove chicken. Set the chicken aside on a plate to rest. Don't wipe out the pan — those brown bits are flavor!
  5. Sauté garlic. Lower heat to medium. Add 8 minced cloves and 0.5 tsp red pepper flakes. Cook 1 minute until fragrant but not brown.
  6. Simmer cream. Pour in 1.5 cups heavy whipping cream. Use a wooden spoon to scrape the bottom of the pan.
  7. Emulsify sauce. Whisk in 1 cup grated parmesan slowly. Add 0.5 cup reserved pasta water and whisk until the sauce is velvety and thick.
  8. Mount sauce. Stir in 2 tbsp unsalted butter. This adds a professional gloss to the finish.
  9. Combine. Add the cooked spaghetti and chicken back into the skillet.
  10. Final toss. Use tongs to coat everything. If it's too thick, add another splash of pasta water.