Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts, sliced into strips
  • 2 tbsp (30ml) olive oil
  • ½ tsp (3g) salt
  • ½ tsp (3g) black pepper
  • 1 tsp (5g) paprika
  • 12 oz (340g) penne or bow-tie pasta
  • 4 qt (3.8L) water
  • 1 tbsp (15g) salt
  • 4 tbsp (56g) unsalted butter
  • 4 cloves (20g) garlic, minced
  • 1 cup (240ml) heavy cream
  • ¾ cup (75g) freshly grated Parmesan cheese
  • ½ tsp (3g) dried oregano
  • ¼ tsp (1g) red pepper flakes
  • 2 tbsp (30ml) fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve ½ cup (120ml) of starchy pasta water before draining.
  2. Season chicken strips with salt, pepper, and paprika.
  3. Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 3–5 minutes per side until a mahogany-colored crust forms and the center is no longer pink. Remove chicken from the pan and set aside on a plate.
  4. Lower the heat to medium. Melt the butter in the same skillet, scraping up the browned bits (fond) from the chicken.
  5. Add the minced garlic and sauté for 1 minute until fragrant.
  6. Stir in the heavy cream, oregano, and red pepper flakes. Simmer gently for 3–5 minutes until the sauce thickens slightly.
  7. Turn the heat to low. Stir in the grated Parmesan cheese until completely melted and smooth.
  8. Return the chicken and any accumulated juices to the pan. Toss in the cooked pasta, stirring until every noodle is enveloped in the sauce.