Ingredients:

  • 1 lb (450 g) Boneless, skinless chicken breasts (about 2 large), thinly sliced horizontally into cutlets
  • 1 tsp Smoked Paprika (or Sweet Paprika)
  • ½ tsp Dried Oregano
  • ½ tsp Fine Sea Salt
  • ¼ tsp Freshly Ground Black Pepper
  • 2 Tbsp (30 ml) Extra Virgin Olive Oil, divided
  • 12 oz (340 g) Rigatoni, Tagliatelle, or Penne Pasta
  • 3 Tbsp Reserved Pasta Cooking Water
  • 2 Tbsp (28 g) Unsalted Butter
  • 4 cloves Garlic, minced (approx. 1 ½ Tbsp)
  • ½ cup (75 g) Sun-Dried Tomatoes, oil-packed (drained, reserve the oil), roughly chopped
  • ¼ tsp Red Pepper Flakes (optional, for a little kick)
  • 1 cup (240 ml) Chicken Stock (low sodium)
  • 1 cup (240 ml) Double Cream (Heavy Cream, 35% fat minimum)
  • ½ cup (50 g) Freshly Grated Parmesan Cheese, plus extra for serving
  • 1 Tbsp Fresh Basil or Parsley, chopped (for garnish)

Instructions:

  1. Prep the Chicken: Slice chicken breasts into thin cutlets. Season thoroughly with salt, pepper, paprika, and oregano.
  2. Start the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup (240 ml) of the starchy pasta water before draining the pasta. Drain and set aside.
  3. Sear the Chicken: Heat 1 Tbsp of olive oil in the large skillet over medium-high heat. Sear the chicken pieces in a single layer until golden brown and cooked through (internal temperature 165°F / 74°C). Remove the chicken and set aside on a plate; loosely cover with foil.
  4. Sauté Aromatics: Reduce the heat to medium. Add the remaining 1 Tbsp olive oil and the butter to the skillet. Once melted, add the minced garlic, chopped sun-dried tomatoes, and red pepper flakes (if using). Sauté for 1-2 minutes until fragrant—do not let the garlic burn.
  5. Deglaze and Reduce: Pour in the chicken stock. Scrape up any brown bits (fond) stuck to the bottom of the pan. Bring to a simmer and reduce slightly (about 3 minutes) until the stock has thickened slightly.
  6. Form the Cream Base: Pour in the heavy cream and stir well. Reduce the heat to low. Add the Parmesan cheese, stirring constantly until the sauce is smooth, creamy, and the cheese is fully incorporated. Taste and adjust seasoning.
  7. Bring it Together: Add the drained, al dente pasta directly into the skillet with the sauce. Toss to coat thoroughly.
  8. Adjust Consistency: If the sauce appears too thick, stir in 2 to 3 tablespoons of the reserved pasta water until the desired velvety consistency is achieved. The starch helps emulsify the sauce.
  9. Reincorporate Protein: Return the seared chicken cutlets (and any resting juices) to the pan. Toss gently just to heat through, about 1 minute.
  10. Serve: Garnish generously with fresh basil or parsley and extra grated Parmesan.