Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • 0.5 tsp cracked black pepper
  • 12 oz dry short pasta (Cavatappi, Penne, or Fusilli)
  • 2 cups heavy cream
  • 8 oz extra-sharp white cheddar cheese, freshly grated
  • 0.5 cup freshly grated Parmesan cheese
  • 2 cloves garlic, minced
  • 0.5 cup reserved starchy pasta water
  • 0.25 cup fresh parsley, finely chopped

Instructions:

  1. Boil the pasta in heavily salted water for 1-2 minutes less than the package directions until al dente. Reserve 1 cup of starchy pasta water before draining the pasta.
  2. Pat chicken pieces dry with paper towels. Season with smoked paprika, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 3 minutes undisturbed, then toss and cook until golden and reaching an internal temperature of 165°F (about 6-7 minutes total). Remove chicken from the pan and set aside.
  3. Reduce heat to medium. Add minced garlic to the pan and sauté for 30 seconds until fragrant. Pour in the heavy cream and bring to a gentle simmer, using a wooden spoon to scrape up the browned bits (fond) from the bottom of the pan.
  4. Add the cooked pasta and 1/2 cup of reserved pasta water to the skillet. Toss to coat the noodles in the cream.
  5. Remove the pan from the heat. Gradually fold in the freshly grated white cheddar and Parmesan cheese, stirring constantly until the residual heat creates a smooth, emulsified sauce. Fold the seared chicken back into the pasta.
  6. Garnish with fresh parsley and serve immediately.