Serves 1
Directions
- 1Cook pasta in salted water; save ½ cup of pasta water and drain the rest.
- 2Rub chicken with olive oil and season with spices.
- 3Sear chicken in a hot skillet for 3-4 minutes per side; then set aside.
- 4In the same skillet, sauté minced shallot and garlic.
- 5Deglaze with sherry and reduce by half.
- 6Stir in heavy cream, lemon juice, parmesan cheese, butter, salt, and pepper; simmer for 2–3 minutes.
- 7Toss pasta with the sauce, adding pasta water if needed.
- 8Slice the chicken, add to the pasta, and top with parsley.
Ingredients
- 3 chicken breasts
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- 0.5 tsp crushed red pepper (to taste)
- 2 tbsp olive oil
- Salt and freshly cracked black pepper
- 1 shallot, minced
- 4 cloves garlic, minced
- 0.25 cup sherry (or chicken broth/dry white)
- 0.5 cup heavy cream
- 0.5 Juice of lemon
- 0.5 cup grated parm cheese
- 1 tbsp butter
- Salt and freshly cracked black pepper
- 1 package pasta of your choice
- 2 tbsp chopped parsley, for garnish (flat leaf italian always)
Equipment
skilletbaking sheetscasserole dishes
Tips
- After seasoning the chicken, let the marinade sit for about 15 minutes.
- Cook your chicken and build your sauce in the same pan to maximize flavor.
- If some things stick to the pan, it will all come up when you deglaze the pan.
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