Serves 2
Directions
- 1Pat the chicken dry, pound to an even thickness, coat with 1 tbsp olive oil, and season both sides.
- 2Boil the pasta in salted water until just shy of al dente; save at least 1/2 cup pasta water before draining.
- 3Heat a large pan or pot over medium heat, add 2 tbsp olive oil, increase to medium-high, and sear chicken for 3–4 minutes per side until golden and cooked through.
- 4Melt the butter in the same pan, scraping up fond; add shallot and cook for 5 minutes, then add garlic and cook for 1 minute.
- 5Reduce heat to medium-low, slowly pour in the cream, add seasonings, and simmer for 2–3 minutes.
- 6Reduce heat to low, add parmesan, and stir until smooth.
- 7Add pasta and 1/4 cup pasta water, toss over low heat for 1–2 minutes until silky; add more pasta water as needed, slice the chicken, and top with more parmesan and fresh parsley.
Ingredients
- 2 whole chicken breast
- 1 tbsp paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp italian seasoning
- 2 tsp salt
- 2 tsp black pepper
- 1-2 tsp cayenne pepper
- 1 tbsp olive oil
- 8 oz rigatoni
- 3 tbsp butter
- 1 whole shallot, finely diced
- 6-8 whole garlic clove, minced
- 1 cup heavy cream, room temperature
- 1 tsp chicken bouillon powder
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp italian seasoning
- 1 tsp black pepper
- 3/4 cup parmesan, freshly grated
- 1/2 cup pasta water
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