Ingredients:

  • 1 lb (450g) boneless, skinless chicken breast, cubed
  • 2 tbsp (30ml) olive oil
  • 1/2 tsp (3g) salt
  • 1/2 tsp (3g) cracked black pepper
  • 1 tsp (2g) paprika
  • 4 cloves (20g) garlic, minced
  • 1 tbsp (14g) unsalted butter
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 cup (120ml) low-sodium chicken broth
  • 1/2 cup (120ml) light cream
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 1/4 cup (60ml) reserved pasta water
  • 12 oz (340g) penne or farfalle pasta
  • 2 tbsp (8g) fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a boil and cook the pasta according to package directions.
  2. While the pasta cooks, toss the cubed chicken breast with salt, pepper, and paprika.
  3. Heat olive oil in a large non-stick skillet over medium-high heat. Add the chicken in a single layer and sear until golden brown on all sides, approximately 5-7 minutes. Remove chicken from the pan and set aside on a plate.
  4. Lower the heat to medium. Add the butter to the same pan, scraping up the browned bits. Stir in the minced garlic and sauté for 45 seconds until fragrant and translucent.
  5. Pour in the chicken broth and lemon juice; simmer for 2 minutes to reduce slightly.
  6. Stir in the light cream and bring to a gentle simmer. Slowly whisk in the Parmesan cheese until the sauce is smooth and slightly thickened.
  7. Add the cooked pasta and seared chicken back into the pan. Incorporate the reserved pasta water to emulsify the sauce, tossing until well coated. Garnish with fresh parsley.