1Season the chicken with salt, pepper, garlic powder, smoked paprika powder.
2Season the chicken with salt, pepper, garlic powder, smoked paprika powder.
3Season the chicken with salt, pepper, garlic powder, smoked paprika powder.
4Drizzle oil and mix to coat evenly.
5Drizzle oil and mix to coat evenly.
6Drizzle oil and mix to coat evenly.
7Let it marinate for at least one hour.
8Let it marinate for at least one hour.
9Let it marinate for at least one hour.
10Heat a pan on medium heat and add clarified butter.
11Heat a pan on medium heat and add clarified butter.
12Heat a pan on medium heat and add clarified butter.
13Once the butter is hot, add the chicken and cook for 8 to 10 minutes flipping sides in between or until the chicken is cooked through and the internal temperature reaches 165°F.
14Once the butter is hot, add the chicken and cook for 8 to 10 minutes flipping sides in between or until the chicken is cooked through and the internal temperature reaches 165°F.
15Once the butter is hot, add the chicken and cook for 8 to 10 minutes flipping sides in between or until the chicken is cooked through and the internal temperature reaches 165°F.
16Remove the chicken from the pan, slice and set aside.
17Remove the chicken from the pan, slice and set aside.
18Remove the chicken from the pan, slice and set aside.
19In the same pan, add butter once the butter is melted.
20In the same pan, add butter once the butter is melted.
21In the same pan, add butter once the butter is melted.
22Add onions and sauté for one minute until translucent.
23Add onions and sauté for one minute until translucent.
24Add onions and sauté for one minute until translucent.
25Add the garlic and sauté until fragrant for about 30 seconds.
26Add the garlic and sauté until fragrant for about 30 seconds.
27Add the garlic and sauté until fragrant for about 30 seconds.
28Then add the seasoning, salt, pepper, garlic powder, smoked pepper powder, red chili flakes and Italian seasoning.
29Then add the seasoning, salt, pepper, garlic powder, smoked pepper powder, red chili flakes and Italian seasoning.
30Then add the seasoning, salt, pepper, garlic powder, smoked pepper powder, red chili flakes and Italian seasoning.
31Mix everything together and add the flour.
32Mix everything together and add the flour.
33Mix everything together and add the flour.
34Stir in the flour and cook for one minute.
35Stir in the flour and cook for one minute.
36Stir in the flour and cook for one minute.
37Gradually add the chicken broth and mix until the sauce thickens.
38Gradually add the chicken broth and mix until the sauce thickens.
39Gradually add the chicken broth and mix until the sauce thickens.
40Cook on medium heat for 2-4 minutes.
41Cook on medium heat for 2-4 minutes.
42Cook on medium heat for 2-4 minutes.
43Stir in the heavy whipping cream and whisk until the sauce thickens further.
44Stir in the heavy whipping cream and whisk until the sauce thickens further.
45Stir in the heavy whipping cream and whisk until the sauce thickens further.
46Add the freshly grated Parmesan cheese and parsley, mixing well.
47Add the freshly grated Parmesan cheese and parsley, mixing well.
48Add the freshly grated Parmesan cheese and parsley, mixing well.
49Add in pasta and top it with sliced chicken.
50Add in pasta and top it with sliced chicken.
51Add in pasta and top it with sliced chicken.
52Mix everything together and top it with more Parmesan cheese if desired.
53Mix everything together and top it with more Parmesan cheese if desired.
54Mix everything together and top it with more Parmesan cheese if desired.
Ingredients
1 lb boneless chicken breast
1 lb boneless chicken breast
1 lb boneless chicken breast
to taste Salt
to taste Salt
to taste Salt
1 tsp smoked paprika powder
1 tsp smoked paprika powder
1 tsp smoked paprika powder
1 tbsp garlic powder
1 tbsp garlic powder
1 tbsp garlic powder
1 tsp black pepper
1 tsp black pepper
1 tsp black pepper
2 tbsp oil (for marinade)
2 tbsp oil (for marinade)
2 tbsp oil (for marinade)
2 tbsp clarified butter/ghee
2 tbsp clarified butter/ghee
2 tbsp clarified butter/ghee
1 tbsp butter
1 tbsp butter
1 tbsp butter
1 small yellow onion, finely chopped
1 small yellow onion, finely chopped
1 small yellow onion, finely chopped
1 tbsp fresh garlic, minced
1 tbsp fresh garlic, minced
1 tbsp fresh garlic, minced
2 tbsp all purpose flour
2 tbsp all purpose flour
2 tbsp all purpose flour
1.5 cup chicken broth
1.5 cup chicken broth
1.5 cup chicken broth
1 cube chicken bouillon
1 cube chicken bouillon
1 cube chicken bouillon
1.5 cup water
1.5 cup water
1.5 cup water
1.5 cup unsweetened heavy whipping cream
1.5 cup unsweetened heavy whipping cream
1.5 cup unsweetened heavy whipping cream
to taste Salt
to taste Salt
to taste Salt
1 tbsp smoked paprika powder
1 tbsp smoked paprika powder
1 tbsp smoked paprika powder
1 tsp red chili flakes
1 tsp red chili flakes
1 tsp red chili flakes
0.5 tsp black pepper
0.5 tsp black pepper
0.5 tsp black pepper
1 tsp garlic powder
1 tsp garlic powder
1 tsp garlic powder
1 tbsp dried parsley
1 tbsp dried parsley
1 tbsp dried parsley
1 tbsp Italian seasoning
1 tbsp Italian seasoning
1 tbsp Italian seasoning
0.5 cup Parmesan cheese, freshly grated
0.5 cup Parmesan cheese, freshly grated
0.5 cup Parmesan cheese, freshly grated
10 oz pasta of choice, boiled according to package instructions
10 oz pasta of choice, boiled according to package instructions
10 oz pasta of choice, boiled according to package instructions
Equipment
pan
Tips
Pound the chicken slightly for even cooking.
The internal temperature of the chicken should reach 165°F.