Ingredients:

  • 1 lb Penne Rigate
  • 1.5 lbs boneless skinless chicken breast, sliced into 1-inch strips
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 cup unsalted butter
  • 2 cups heavy cream
  • 4 cloves garlic, minced
  • 1.5 cups freshly grated Parmesan cheese
  • 1 pinch ground nutmeg
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup reserved pasta water

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Cook the penne until al dente. Reserve 1/2 cup of starchy pasta water before draining.
  2. Pat chicken dry and toss with salt, pepper, garlic powder, and smoked paprika. Heat olive oil in a large skillet over medium-high heat and sear chicken until golden brown and the internal temperature reaches 165°F. Remove and set aside.
  3. In the same skillet, melt the butter over medium heat. Sauté the minced garlic for 1 minute until fragrant but not browned.
  4. Pour in the heavy cream and bring to a gentle simmer. Reduce slightly for 3–5 minutes until the liquid thickens enough to coat the back of a spoon.
  5. Lower the heat and gradually whisk in the freshly grated Parmesan and nutmeg. Stir constantly until the sauce is glossy and smooth.
  6. Add the cooked penne and seared chicken back into the skillet. Toss vigorously to combine.
  7. If the sauce is too thick, add the reserved pasta water 1 tablespoon at a time until the desired silky consistency is reached.
  8. Top with fresh parsley and extra black pepper before serving.