Serves 2
Directions
- 1Pat the chicken dry and pound to an even thickness. Coat with 1 tbsp olive oil, then season on both sides.
- 2Boil the pasta in salted water until just shy of al dente. Save at least 1/2 cup pasta water before draining. Set pasta aside.
- 3Heat a large pan or pot over medium heat for a few minutes. Add 2 tbsp olive oil, increase to medium-high, add the chicken. Sear until golden, then reduce heat if needed and cook through. Set aside to rest.
- 4Reduce heat to medium. In the same pan, melt the butter, scraping up all that fond. Add the shallot and cook for 5 minutes, add the garlic, cook for 1 more minute.
- 5Reduce heat to medium-low, slowly pour in the cream. Add the seasonings and simmer for 2-3 minutes. Reduce heat to low, add the parmesan and stir until smooth.
- 6Add the pasta and 1/4 cup pasta water, toss over low heat for 1-2 minutes until the sauce is silky. Add more pasta water as needed. Slice the chicken, add it on top, and finish with more parmesan.
Ingredients
- 2 whole chicken breast
- 1 tbsp paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp italian seasoning
- 2 tsp salt
- 2 tsp black pepper
- 1-2 tsp cayenne pepper (optional)
- 1 tbsp olive oil
- 8 oz rigatoni
- 3 tbsp butter
- 1 whole shallot, finely diced
- 6-8 whole garlic clove, minced
- 1 cup heavy cream, room temperature
- 1 tsp chicken bouillon powder
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp italian seasoning
- 1 tsp black pepper
- 3/4 cup parmesan, freshly grated
- 1/2 cup pasta water
Equipment
panpot
Tips
- Please use fresh parmesan.
- The cayenne pepper is optional.
- Add more pasta water as needed if the sauce is too thick.
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