Ingredients:

  • 1.5 lbs (680g) Chicken breast, sliced into 1 inch strips
  • 1 tsp Smoked paprika
  • 1 tsp Kosher salt
  • 1/2 tsp Cracked black pepper
  • 2 tbsp (30ml) Avocado oil
  • 12 oz (340g) Fettuccine or penne
  • 4 tbsp (55g) Unsalted butter
  • 6 cloves Garlic, minced
  • 1 cup (240ml) Heavy cream
  • 1 cup (100g) Freshly grated parmesan
  • 1/2 cup (120ml) Reserved pasta water
  • 1 tbsp Fresh parsley, chopped
  • 1/4 tsp Red pepper flakes

Instructions:

  1. Toss the 680g of chicken strips with the smoked paprika, salt, and pepper until well coated. Heat the 30ml of avocado oil in your skillet over medium high heat. Place the strips in the pan, ensuring they aren't overlapping. Cook for 3 to 4 minutes per side until the edges are golden brown and the aroma of toasted paprika fills the air.
  2. Remove the chicken and set it aside on a plate. Reduce the heat to medium and add the 55g of butter. Once the butter is foaming, stir in the 6 minced garlic cloves and the red pepper flakes. Sauté for about 1 minute until the garlic turns a pale gold and smells sweet rather than pungent.
  3. Slowly pour in the 240ml of heavy cream. Use your whisk to scrape up any browned bits (the fond) from the bottom of the pan. Let the cream simmer gently for 2 to 3 minutes. Note: This infuses the cream with the chicken and garlic flavors.
  4. Whisk in the 100g of parmesan cheese in small handfuls, stirring constantly until melted. Add the cooked pasta and the 120ml of reserved pasta water. Toss everything together for 2 minutes until the sauce thickens and clings to the noodles like a silk ribbon. Fold the chicken back in and garnish with fresh parsley.