Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch pieces
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 small shallot, finely diced
  • 12 oz dry penne pasta
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1 tsp red pepper flakes
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp lemon juice

Instructions:

  1. Pat chicken pieces dry with paper towels. Season evenly with kosher salt, black pepper, and smoked paprika.
  2. Heat olive oil in a 12-inch deep skillet over medium-high heat. Add chicken in a single layer and sear until golden brown and cooked through (about 5-6 minutes). Remove chicken from pan and set aside.
  3. In the same pan, add minced garlic and diced shallots. Sauté for 1 minute until fragrant, using the moisture from the aromatics to scrape up the brown bits (fond) from the bottom of the pan.
  4. Pour in the 2 cups of chicken broth, scraping the bottom with a wooden spoon.
  5. Add the dry pasta, chicken broth, and heavy cream to the skillet. Bring to a gentle simmer.
  6. Cover and cook for 10-12 minutes, stirring occasionally to prevent sticking, until the pasta is tender and liquid is reduced.
  7. Remove from heat. Stir in the 1 cup of heavy cream and the red pepper flakes, bringing it back to a gentle simmer.
  8. Turn off the heat and stir in the 1 cup of Parmesan and the lemon juice until the sauce is thick and velvety.
  9. Fold in the seared chicken, grated Parmesan cheese, red pepper flakes, and lemon juice. Stir until the cheese is melted and the sauce is glossy.
  10. Add the chicken back in along with any juices from the plate and toss with the fresh parsley.
  11. Garnish with fresh parsley and serve immediately.