Ingredients:

  • 12 oz Short-cut Pasta (Penne, Fusilli, or Rigatoni)
  • Coarse Sea Salt, As needed
  • 25 lbs Boneless, Skinless Chicken Breast, diced into 1-inch cubes
  • 2 Tbsp Olive Oil
  • 1 Tbsp Unsalted Butter
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Smoked Paprika
  • Salt and Black Pepper, To taste
  • 1 medium Shallot (or small onion), finely diced
  • 3 Garlic Cloves, finely minced
  • 1/4 cup Dry White Wine (e.g., Pinot Grigio)
  • 1 cup Chicken Stock (Low Sodium)
  • 1/2 cup Heavy Cream (Double Cream)
  • 1 medium Fresh Lemon (Zest of 1, Juice of 1/2)
  • 2 tsp Fresh Thyme Leaves, removed from stems
  • 1/2 cup Freshly Grated Parmesan Cheese, plus extra for serving
  • 2 Tbsp Fresh Parsley, chopped, for garnish

Instructions:

  1. Mise en Place: Dice the chicken, mince the garlic/shallot, measure the liquids, and grate the Parmesan. Set everything aside.
  2. Boil the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package directions, subtracting 1–2 minutes (cook until very al dente).
  3. Reserve Pasta Water: Just before draining, reserve 1 cup (240 ml) of the starchy cooking water. Drain the pasta and set aside.
  4. Sear the Chicken: Heat the olive oil and butter in the large skillet over medium-high heat. Season the diced chicken with salt, pepper, paprika, and oregano.
  5. Cook Until Golden: Add the chicken to the hot pan in a single layer. Sear for 3–4 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). Remove the chicken and set it aside, leaving any drippings in the pan.
  6. Sauté Aromatics: Reduce the heat to medium. Add the diced shallot (or onion) to the pan drippings. Sauté for 3–4 minutes until softened and translucent. Add the minced garlic and thyme, cooking for 1 minute until fragrant.
  7. Deglaze and Reduce: Pour in the white wine (if using) and scrape up any browned bits (fond) from the bottom of the pan. Let the wine reduce by half (about 1 minute).
  8. Add Liquids: Pour in the warm chicken stock. Bring to a simmer and cook for 2–3 minutes until the liquid has reduced slightly.
  9. Finish the Sauce Base: Stir in the heavy cream and the zest of one lemon. Gently simmer for 2 minutes.
  10. Emulsify: Add 1/2 cup (120 ml) of the reserved pasta water and the grated Parmesan cheese. Stir vigorously until the cheese is fully melted and the sauce thickens into a glossy, smooth emulsion.
  11. Toss the Dish: Return the cooked chicken and the al dente pasta to the skillet. Toss everything gently to ensure the pasta is fully coated in the sauce.
  12. Final Seasoning: Squeeze in the juice of half a lemon. Taste and adjust seasoning (salt, pepper). If the sauce is too thick, add more pasta water, a tablespoon at a time, until the desired consistency is achieved.
  13. Serve: Garnish generously with fresh chopped parsley and extra grated Parmesan.