Parmesan Chicken Pasta:
chicken breasts or tenderloins
2 tbsp. olive oil
1 1/2 tsp. smoked paprika
1 1/2 tsp. oregano
1 tsp. garlic powder
1/2 tsp. thyme
1/2 tsp. black pepper
1/2 tsp. red pepper flakes
1 tsp. salt
12 oz. pasta of choice (I prefer penne)
2 tbsp. butter
1 small shallot, diced
2 tsp. Italian seasoning
1/2 cup chicken broth
2 tbsp. flour
1/2 cup heavy cream
1/4 cup parmesan
1/8 cup mozzarella
1/4 cup pasta water
In a large pot, boil pasta al dente according to package directions.
Heat olive oil in a large skillet over medium-high heat. Thin out the chicken & season on both sides. Add chicken into the skillet & sear for ~5 minutes on each side. Once seared, flip the chicken, cover, & lower the heat to medium-low & let cook for an additional ~10-12 minutes. Once cooked through, remove the chicken from the pan & place onto a cutting board to rest for ~2 minutes. After resting, slice chicken as desired.
Melt butter into the same skillet. Once melted, add in the flour & seasonings & stir well, scraping the bottom of the pan. Once the roux thickens, scrape it to one side & in a touch of olive oil, cook down the diced shallot & garlic until soft. Once fragrant & translucent, combine the roux & shallow/garlic blend & slowly add in the chicken broth. Once the roux has thinned, add in the heavy cream & mix well until a creamy sauce has formed.
Bring to a gentle simmer then turn off the heat; add in red pepper flakes, mozzarella & parmesan. Give the mixture a good stir until the cheese has melted. Mix in reserved pasta water, spinach, & cooked pasta. Serve with sliced chicken & additional red pepper flakes if desired, & enjoy!
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