Ingredients:
- 1.5 lbs chicken breast, cut into 1-inch pieces
- 1 tsp smoked paprika
- 0.5 tsp salt
- 0.5 cup oil-packed sun-dried tomatoes, sliced
- 2 tbsp sun-dried tomato oil from the jar
- 3 cloves garlic, minced
- 1 small shallot, finely diced
- 10 oz short pasta such as penne or fusilli
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 0.5 cup freshly grated Parmesan cheese
Instructions:
- Prep the protein. Pat the 1.5 lbs of chicken pieces completely dry with paper towels. Season evenly with 1 tsp smoked paprika and 0.5 tsp salt. Note: Moisture is the enemy of a good sear; dry chicken browns faster.
- Sear the chicken. Heat 2 tbsp of sun dried tomato oil in the skillet over medium high heat. Add chicken in a single layer and cook for 3 minutes until a deep golden crust forms. Flip and cook for 1 minute more.
- Rest the meat. Remove the chicken to a clean plate. It will be slightly undercooked in the center, which is exactly what we want for now.
- Sauté aromatics. Drop the heat to medium. Add the diced shallot and 0.5 cup sliced sun dried tomatoes. Cook for 2 minutes until the shallots are soft and translucent.
- Toast the garlic. Stir in the 3 minced garlic cloves. Cook for only 30-60 seconds until you smell a strong, nutty aroma. Do not let it turn brown or it will taste bitter.
- Build the liquid base. Pour in 2 cups chicken broth and 1 cup heavy cream. Use your spoon to scrape the bottom of the pan until all the brown bits are dissolved into the sauce.
- Cook the pasta. Add 10 oz of dry pasta. Cover the pan and simmer for 8-10 minutes, stirring every few minutes, until the pasta is tender and the liquid has reduced by half.
- The final emulsion. Remove the lid. Stir in 0.5 cup grated Parmesan cheese. Keep stirring until the cheese is fully melted and the sauce looks glossy.
- Combine and heat. Return the chicken and any juices from the plate back to the skillet. Toss for 1-2 minutes until the chicken is hot and the sauce is thick enough to coat a spoon.