Ingredients
Method
Instructions
- Cook the pasta according to package directions in salted water. Reserve 1/2 cup of pasta water before draining.
- While pasta cooks, season chicken pieces with salt, pepper, and half of the smoked paprika. Heat olive oil in a large skillet over medium-high heat and cook chicken until golden brown and cooked through, about 6-8 minutes. Remove chicken and set aside.
- In the same skillet, melt butter over medium heat. Add garlic and cook for 1 minute until fragrant. Add the remaining smoked paprika, cayenne, oregano, and thyme, stirring constantly for 30 seconds to toast the spices.
- Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce heat to low and stir in heavy cream.
- Add the cooked pasta and chicken back to the skillet along with Parmesan cheese. Toss everything together until well coated. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
- Stir in fresh parsley and serve immediately. Garnish with extra Parmesan if desired.
Notes
This pasta stores beautifully for up to 4 days in airtight containers. Adjust cayenne pepper to suit spice preference. Choose pasta shapes with ridges or hollow centers to better hold the creamy sauce. For a lighter version, use half-and-half or whole milk instead of heavy cream.