Ingredients:

  • 1.1 lbs chicken breast, sliced into bite-sized strips
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • Salt and black pepper to taste
  • 12 oz dry penne or fettuccine pasta
  • 2 tbsp unsalted butter
  • 4 cloves fresh garlic, minced
  • 1.5 cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1/2 cup reserved pasta water
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Cook the pasta until al dente. Reserve 1/2 cup of the starchy pasta water before draining.
  2. Season chicken strips with paprika, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken until golden brown and cooked through (5–7 minutes). Remove and set aside.
  3. In the same skillet, reduce heat to medium and melt the butter. Sauté minced garlic for 1 minute until fragrant.
  4. Pour in the heavy cream and let it come to a gentle simmer for 2–3 minutes, stirring constantly until it begins to slightly thicken.
  5. Whisk in the grated Parmesan cheese until completely melted and smooth. If the sauce is too thick, whisk in the reserved pasta water 1 tablespoon at a time.
  6. Toss the cooked pasta and seared chicken back into the skillet. Stir until the sauce coats every strand. Garnish with fresh parsley and extra black pepper.