Chicken Pasta

Ingredients

Instructions

1. 1

   Bring a large pot of salted water to a boil. Cook 12 oz of penne or rigatoni for 1 minute less than the package time. Reserve 1 cup of pasta water before draining.

2. 2

   While the pasta cooks, slice 1.5 lb of chicken breast into ½-inch strips. Season heavily with salt, pepper, paprika, and Italian seasoning. Toss with 1 tablespoon of olive oil and a pinch of cornstarch (the cornstarch helps it sear without sticking).

3. 3

   Heat 2 tablespoons of olive oil in a large skillet over medium-high. Add the chicken in a single layer. Don't move for 3 minutes — let it sear undisturbed. Flip, cook another 2-3 minutes until just cooked through. Transfer to a plate.

4. 4

   Lower the heat to medium. Add 4 minced garlic cloves to the same pan with the chicken drippings. Cook 30 seconds until fragrant. Pour in ½ cup of dry white wine (or chicken stock). Scrape up the browned bits with a wooden spoon — this is where the flavor lives.

5. 5

   Add ¾ cup of heavy cream and bring to a low simmer. Stir in ½ cup of grated Parmesan. Add the drained pasta and toss to coat. Splash in pasta water as needed — sauce should cling to the pasta, not pool around it.

6. 6

   Return the chicken (and any juices on the plate). Toss for 1 minute to heat through. Finish with a handful of chopped parsley, freshly cracked pepper, and a final grating of Parmesan. Serve immediately.