Ingredients:

  • 1.5 lbs chicken breast, diced into 1-inch cubes
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp Italian seasoning
  • Salt and black pepper to taste
  • 6 cloves garlic, minced
  • 1.5 cups heavy cream
  • 0.5 cup low-sodium chicken broth
  • 1 cup freshly grated parmesan cheese
  • 1 tsp lemon juice
  • 12 oz penne pasta
  • 0.5 cup reserved starchy pasta water

Instructions:

  1. Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Reserve 1/2 cup of starchy pasta water before draining.
  2. While pasta cooks, season the diced chicken cubes with smoked paprika, Italian seasoning, salt, and pepper.
  3. Heat extra virgin olive oil in a heavy-bottomed 12-inch skillet over medium-high heat. Add chicken in a single layer and sear for 5-7 minutes until golden brown and cooked through. Remove chicken from the pan and set aside.
  4. In the same skillet, reduce heat to medium and add minced garlic. Sauté for 1 minute until fragrant, using a spatula to scrape up the brown bits (fond) from the bottom of the pan.
  5. Pour in the chicken broth to deglaze, followed by the heavy cream. Bring to a gentle simmer for 2-3 minutes to slightly thicken.
  6. Reduce heat to low. Gradually whisk in the freshly grated parmesan cheese and lemon juice until the sauce is smooth and the cheese is fully melted.
  7. Add the cooked pasta and seared chicken back into the skillet. Toss thoroughly, adding the reserved pasta water 1 tablespoon at a time until the sauce reaches a silky consistency that clings to the pasta.