Ingredients
o
2 tbsp olive oil
c
1 ½ lb chicken breast
m
12 oz mafaldine pasta
b
4 tbsp butter
d
2 tsp dried shallots
I
2 tsp Italian seasoning
f
2 tbsp flour
c
½ cup chicken broth
h
3 cups heavy cream
s
12 oz shredded Parmesan cheese
r
¼ cup reserved pasta water
S
Salt and garlic powder to taste
O
1 Optional: bulb roasted garlic
Directions
1
Boil mafaldine pasta until al dente, then drain and set aside, reserving a bit of pasta water.
m
12 oz mafaldine pasta
r
¼ cup reserved pasta water
2
Pat the chicken dry and season generously with your favorite blend — I used paprika, oregano, thyme, garlic powder, salt, and pepper.
c
1 ½ lb chicken breast
S
Salt and garlic powder to taste
3
Heat olive oil in a skillet over medium heat and sear the chicken for about 5 minutes per side until golden.
o
2 tbsp olive oil
4
Lower the heat, cover, and cook for another 10–12 minutes until the chicken reaches 165°F. Remove and let rest.
5
In the same pan, melt the butter, then add shallots, garlic powder, and Italian seasoning. Stir for about a minute to release the flavor.
b
4 tbsp butter
d
2 tsp dried shallots
I
2 tsp Italian seasoning
S
Salt and garlic powder to taste
6
Add the flour and stir until a paste forms, scraping up any browned bits from the pan. Slowly whisk in the chicken broth and heavy cream until smooth and creamy.
f
2 tbsp flour
c
½ cup chicken broth
h
3 cups heavy cream
7
Stir in the Parmesan cheese until fully melted and silky. If using roasted garlic, mash it and whisk it into the sauce at this point.
s
12 oz shredded Parmesan cheese
O
Optional: bulb roasted garlic
8
Toss in the pasta, adding a little reserved pasta water at a time until the sauce coats evenly.
m
mafaldine pasta
r
reserved pasta water
9
Slice the chicken, add it back into the pan, stir to combine, and serve hot.
c
chicken breast
