Ingredients:

  • 1 lb chicken breast, cut into 1-inch cubes
  • 1 tbsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp paprika
  • 12 oz penne or rigatoni pasta
  • 2 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 tsp red pepper flakes
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • ½ cup reserved pasta water
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Toss the cubed chicken with salt, pepper, and paprika.
  2. Heat olive oil in a deep skillet over medium-high heat.
  3. Add chicken in a single layer and sear without moving for 3 minutes until a golden-brown crust forms; cook in batches if they don't fit in one layer.
  4. Flip the chicken and cook for another 3-4 minutes until the internal temperature reaches 165°F (74°C). Remove chicken from the pan and set aside on a plate.
  5. Melt the butter in the same skillet over medium heat.
  6. Add minced garlic and red pepper flakes, sautéing for 60 seconds until aromatic but not browned.
  7. Pour in the heavy cream and bring to a gentle simmer for 2-3 minutes until the sauce slightly thickens.
  8. While the sauce simmers, boil the pasta in salted water according to package directions.
  9. Scoop out ½ cup of the cloudy pasta water before draining the pasta.
  10. Stir the Parmesan cheese into the simmering cream sauce until melted and smooth.
  11. Toss the cooked pasta and seared chicken into the skillet.
  12. Pour in the reserved pasta water and toss vigorously over medium heat for 1-2 minutes until the sauce becomes velvety and clings to the pasta.
  13. Garnish with chopped fresh parsley.