Ingredients:

  • 1.2 lb (545 g) boneless skinless chicken breast, cut into bite-sized pieces
  • 2 tbsp (30 ml) olive oil
  • 1/2 tsp (3 g) salt
  • 1/2 tsp (3 g) black pepper
  • 1 tsp (2 g) paprika
  • 12 oz (340 g) penne or fettuccine
  • 4 cups (950 ml) water, for boiling
  • 1 tbsp (15 ml) salt, for pasta water
  • 3 tbsp (42 g) unsalted butter
  • 4 cloves (12 g) garlic, minced
  • 1 cup (240 ml) low-sodium chicken broth
  • 1 cup (240 ml) half-and-half or light cream
  • 3/4 cup (75 g) freshly grated Parmesan cheese
  • 1 tsp (2 g) dried oregano
  • 2 tbsp (30 g) fresh parsley, chopped

Instructions:

  1. Season the chicken pieces with 1/2 tsp salt, 1/2 tsp black pepper, and 1 tsp paprika.
  2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until mahogany-colored on the outside and the internal temperature reaches 165°F (74°C), about 5–7 minutes. Cook in batches if the chicken does not fit in one layer.
  3. Remove the chicken from the skillet and set it aside on a plate.
  4. Bring 4 cups water and 1 tbsp salt to a boil in a large pot. Add the penne or fettuccine and cook until al dente according to package directions.
  5. Before draining, reserve 1/2 cup (120 ml) of the starchy pasta water. Drain the pasta in a colander.
  6. In the same skillet used for the chicken, melt 3 tbsp butter over medium heat.
  7. Add the minced garlic and sauté for about 1 minute until fragrant and translucent. Do not let it brown.
  8. Pour in 1 cup low-sodium chicken broth and 1 tsp dried oregano, scraping the bottom of the pan to release the browned bits.
  9. Stir in 1 cup half-and-half and bring to a gentle simmer.
  10. Gradually whisk in 3/4 cup grated Parmesan until the sauce is smooth and velvety.
  11. Return the seared chicken to the skillet. Add the drained pasta and stir gently to coat every strand in the sauce. If the sauce is too thick, add a splash of the reserved pasta water.
  12. Garnish with 2 tbsp chopped fresh parsley and serve immediately.