Ingredients:

  • 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
  • 12 oz dry cavatappi or penne rigate pasta
  • 1 tbsp neutral high-heat oil
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 1 tsp salt
  • 0.5 tsp cracked black pepper
  • 6 oz extra-sharp white cheddar, freshly grated
  • 3 cloves garlic, minced
  • 1 small shallot, finely diced
  • 1 cup 2% milk
  • 1 tbsp all-purpose flour
  • 0.5 cup reserved starchy pasta water
  • 0.25 cup fresh Italian parsley, chopped
  • 0.5 unit lemon, zested

Instructions:

  1. Pat the chicken cubes completely dry with paper towels. Toss the chicken with garlic powder, smoked paprika, salt, and pepper until evenly coated.
  2. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
  3. While pasta cooks, heat oil in a 12-inch heavy-bottomed skillet over medium-high heat. Add chicken in a single layer and sear for 3–4 minutes per side until golden brown and cooked through. Remove chicken from the pan and set aside.
  4. In the same skillet, reduce heat to medium. Add the minced garlic and diced shallot, sautéing for 1-2 minutes until fragrant and translucent, deglazing any browned bits from the chicken.
  5. Whisk the flour into the aromatics for 1 minute to create a light roux. Slowly whisk in the milk, simmering until the sauce begins to thicken slightly.
  6. Remove the skillet from the heat. Gradually whisk in the freshly grated white cheddar and the reserved pasta water until a smooth, glossy emulsion forms.
  7. Fold the cooked pasta and seared chicken back into the sauce. Toss to coat thoroughly. Garnish with fresh parsley and lemon zest before serving.