Ingredients:

  • 1.5 lbs chicken breast, sliced into thin strips
  • 1 lb penne or cavatappi pasta
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 6 cloves fresh garlic, finely minced
  • 1.5 cups heavy cream
  • 1 cup Parmesan cheese, freshly grated
  • 0.5 tsp red pepper flakes
  • 0.25 cup fresh parsley, chopped
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Instructions:

  1. Boil the pasta in heavily salted water according to package directions. Reserve 1 cup of starchy pasta water before draining.
  2. Season chicken strips with salt and black pepper. Heat olive oil and butter in a 12-inch skillet over medium-high heat.
  3. Add chicken in a single layer and sear for 3 minutes without moving to develop a golden crust. Flip and cook for 2 additional minutes until cooked through. Remove chicken to a plate.
  4. Reduce heat to medium. Add minced garlic and red pepper flakes to the skillet, stirring for 60 seconds until fragrant.
  5. Pour in heavy cream and scrape the bottom of the pan to release the browned bits (fond). Simmer for 2-3 minutes until slightly thickened.
  6. Whisk in Parmesan cheese until smooth. Toss the cooked pasta and chicken back into the pan, adding splashes of reserved pasta water as needed to reach a velvety consistency.
  7. Garnish with fresh parsley and serve immediately.