Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cubed into 1-inch pieces
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 8 oz full-fat cream cheese, softened and cubed
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup reserved pasta water
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp fresh parsley, chopped
  • 12 oz penne or rigatoni pasta

Instructions:

  1. Season the cubed chicken with salt, pepper, and paprika.
  2. Heat olive oil and 1 tbsp of butter in a large skillet over medium-high heat.
  3. Add chicken in a single layer. Sear undisturbed for 3-4 minutes until a golden-brown crust forms, then flip and cook until just opaque throughout.
  4. Remove chicken from the pan and set aside on a plate to prevent overcooking.
  5. Lower the heat to medium. In the same pan, add the remaining tablespoon of butter and minced garlic, stirring for 30 seconds until fragrant.
  6. Stir in the cubed cream cheese, whisking constantly until it melts into a thick paste.
  7. Slowly pour in the heavy cream, whisking until the sauce is smooth and begins to simmer gently.
  8. Stir in the Parmesan cheese until fully incorporated and the sauce looks glossy.
  9. Boil the pasta in salted water. Drain, reserving a half-cup of the starchy pasta water.
  10. Fold the seared chicken and the cooked pasta into the sauce, adding reserved pasta water as needed to reach a professional-grade emulsion.
  11. Garnish with chopped fresh parsley and serve.