Serves 1
Directions
- 1Season chicken thighs with paprika, garlic powder, salt, and pepper.
- 2Sear the seasoned chicken thighs until golden and crispy, then remove from the pan.
- 3Melt butter in the same pan and sauté a generous amount of chopped garlic and shallots.
- 4Deglaze the pan with chicken broth, scraping up any browned bits.
- 5Add flour and mustard to the pan, whisking to form a roux.
- 6Pour in heavy cream and stir until the sauce thickens and is silky smooth.
- 7Stir in freshly grated Parmesan cheese and fresh parsley until well combined.
- 8Add cooked pasta to the sauce and toss until well coated.
- 9Slice the seared chicken and lay it on top of the pasta.
- 10Garnish with fresh parsley, more Parmesan, and crushed red pepper if desired.
Ingredients
- chicken thighs
- paprika
- garlic powder
- salt
- pepper
- butter
- garlic
- shallots
- flour
- mustard
- heavy cream
- chicken broth
- freshly grated Parmesan
- fresh parsley
- pasta
- crushed red pepper
Equipment
skillettongsspatulawhisk
Tips
- Don't hold back on the garlic.
- Finish with crushed red pepper if you like it spicy.
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