Ingredients:

  • 1.5 lbs boneless skinless chicken breast, cut into 1-inch pieces
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 2 tbsp avocado oil
  • 1 lb dried pasta (penne, fusilli, or fettuccine)
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 0.5 cup freshly grated Parmesan cheese
  • 0.5 cup reserved starchy pasta water
  • 1 tbsp fresh lemon juice
  • 0.25 cup fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a boil. Season the chicken pieces evenly with kosher salt, black pepper, and smoked paprika.
  2. Heat avocado oil in a large skillet over medium-high heat. Add chicken in a single layer and sear for approximately 3-4 minutes per side until a deep mahogany crust forms. Remove chicken from the pan (it will be roughly 90% cooked) and set aside.
  3. Add pasta to the boiling water. Cook for 1-2 minutes less than the package instructions to achieve a firm al dente texture. Before draining, reserve 0.5 cup of starchy pasta water.
  4. In the same skillet used for the chicken, melt butter over medium heat. Sauté minced garlic for 1 minute until fragrant but not browned.
  5. Add 0.5 cup of reserved pasta water to the skillet, scraping the bottom to release the chicken fond. Toss in the undercooked pasta, seared chicken, and Parmesan cheese. Stir vigorously until the sauce emulsifies and coats the noodles.
  6. Remove from heat. Stir in fresh lemon juice and chopped parsley. Serve immediately while the sauce is glossy.