Directions
- 1Boil mafaldine pasta until al dente, then drain and set aside, reserving a bit of pasta water.
- 2Pat the chicken dry and season generously with your favorite blend.
- 3Heat olive oil in a skillet over medium heat and sear the chicken for about 5 minutes per side until golden.
- 4Lower the heat, cover, and cook for another 10–12 minutes until the chicken reaches 165°F.
- 5Remove the chicken and let rest.
- 6In the same pan, melt the butter, then add shallots, garlic powder, and Italian seasoning.
- 7Stir for about a minute to release the flavor.
- 8Add the flour and stir until a paste forms, scraping up any browned bits from the pan.
- 9Slowly whisk in the chicken broth and heavy cream until smooth and creamy.
- 10Stir in the Parmesan cheese until fully melted and silky.
- 11If using roasted garlic, mash it and whisk it into the sauce at this point.
- 12Toss in the pasta, adding a little reserved pasta water at a time until the sauce coats evenly.
- 13Slice the chicken, add it back into the pan, and stir to combine.
- 14Serve hot.
Ingredients
- 2 tbsp olive oil
- 1.5 lb chicken breast
- 12 oz mafaldine pasta
- 4 tbsp butter
- 2 tsp dried shallots (fresh shallots)
- 2 tsp Italian seasoning
- 2 tbsp flour
- 0.5 cup chicken broth
- 3 cups heavy cream
- 12 oz shredded Parmesan cheese
- 0.25 cup reserved pasta water
- Salt
- garlic powder
- 1 bulb roasted garlic
Equipment
skilletpan
Tips
- Pat the chicken dry and season generously with your favorite blend.
- When adding the flour, stir until a paste forms, scraping up any browned bits from the pan.
- Slowly whisk in the chicken broth and heavy cream until smooth and creamy.
- If using roasted garlic, mash it and whisk it into the sauce.
- Toss in the pasta, adding a little reserved pasta water at a time until the sauce coats evenly.
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