Ingredients:

  • 1 tbsp (7g) Smoked Paprika
  • 1 tsp (2g) Onion Powder
  • 1 tsp (2g) Garlic Powder
  • 1 tsp (1g) Dried Oregano
  • 0.5 tsp (1g) Cayenne Pepper
  • 0.5 tsp (3g) Kosher Salt
  • 0.5 tsp (1g) Cracked Black Pepper
  • 1 lb (454g) Chicken Breast, sliced into thin 1/2-inch strips
  • 12 oz (340g) Penne or Fettuccine pasta
  • 2 tbsp (30ml) Extra Virgin Olive Oil
  • 2 tbsp (28g) Unsalted Butter
  • 1 Red Bell Pepper, thinly sliced
  • 1 Yellow Bell Pepper, thinly sliced
  • 0.5 Yellow Onion, diced
  • 3 cloves Garlic, minced
  • 1.5 cups (355ml) Heavy Cream
  • 0.5 cup (45g) Freshly Grated Parmesan Cheese
  • 0.5 cup (120ml) Reserved Pasta Water

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Cook the pasta until just under al dente. Reserve 1/2 cup of starchy pasta water before draining.
  2. In a small bowl, combine smoked paprika, onion powder, garlic powder, oregano, cayenne, salt, and black pepper. Toss chicken strips in the spice rub until fully and evenly coated.
  3. Heat extra virgin olive oil in a 12-inch heavy-bottomed skillet over medium-high heat. Add chicken in a single layer and sear for 3–4 minutes per side until a mahogany crust forms and chicken is cooked through. Remove chicken from the skillet and set aside.
  4. In the same skillet, melt the butter. Add the sliced bell peppers and diced onion. Sauté until the edges are slightly softened and charred. Add minced garlic and sauté for 30 seconds until fragrant.
  5. Reduce heat to medium. Pour in the heavy cream, scraping the bottom of the pan to deglaze the browned spice bits. Simmer for 2-3 minutes until it begins to thicken slightly.
  6. Stir in the grated Parmesan cheese and the reserved pasta water. Add the cooked pasta and seared chicken back into the skillet. Toss for 1-2 minutes until the sauce coats every piece of penne. Serve immediately.