Ingredients:

  • 1.5 lbs Chicken Breast, cut into 1-inch bite-sized pieces
  • 12 oz Penne or Cavatappi pasta
  • 2 cups Fresh Broccoli florets
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tsp Smoked Paprika
  • 0.5 tsp Sea Salt
  • 0.25 tsp Black Pepper
  • 6 cloves Garlic, minced
  • 1.5 cups Low-sodium Chicken Broth
  • 0.5 cup Half-and-Half
  • 1 cup Freshly grated Parmesan cheese
  • 0.5 tsp Red Pepper Flakes
  • 2 tbsp Fresh Parsley, chopped

Instructions:

  1. Toss the 1.5 lbs of chicken pieces with smoked paprika, salt, and pepper until every piece is evenly coated in red spice.
  2. Heat oil in the skillet over medium high heat and add chicken. Don't move it for 2 minutes to let the crust form.
  3. Cook chicken for 5-6 minutes until golden and cooked through, then set aside on a plate.
  4. Lower heat to medium and add minced garlic. Cook for 1 minute until the scent fills the room but before it turns brown.
  5. Pour in the chicken broth and half and half, scraping the bottom of the pan with a wooden spoon. Note: Those brown bits are where the concentrated flavor lives.
  6. Add the 12 oz of pasta and red pepper flakes. Bring to a boil, then cover and simmer for 10 minutes until the pasta is almost tender.
  7. Toss in the broccoli florets during the last 3 minutes of pasta cooking until they turn vibrant green.
  8. Remove from heat and stir in the chicken and freshly grated parmesan. Whisk vigorously until the cheese disappears into a silky sauce.
  9. Sprinkle with fresh parsley and an extra crack of black pepper.