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