Ingredients:

  • 1 lb boneless, skinless chicken breasts, sliced into thin medallions
  • 12 oz dry penne pasta
  • 1 tbsp olive oil
  • 1 large red bell pepper, sliced
  • 0.5 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 4 oz light cream cheese (Neufchâtel), softened
  • 0.25 cup grated parmesan cheese
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 0.5 tsp cayenne pepper
  • 0.5 tsp black pepper
  • 0.5 tsp sea salt
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Boil the pasta. Cook 12 oz penne in salted water until al dente. Note: It will finish cooking in the sauce later.
  2. Season the chicken. Toss the thin medallions with 1 tsp each of smoked paprika, garlic powder, and onion powder, plus the salt and peppers.
  3. Sear the protein. Heat 1 tbsp olive oil in the skillet and cook chicken 3 mins per side until golden and slightly charred.
  4. Sauté the aromatics. Remove chicken; add 0.5 diced onion and 1 sliced red bell pepper to the same pan. Note: The moisture from the veggies helps lift the browned bits (fond).
  5. Add the garlic. Toss in 3 minced cloves until fragrant but not brown (about 1 minute).
  6. Deglaze the pan. Pour in 1 cup chicken broth and the remaining spices (oregano, thyme, rest of paprika).
  7. Build the emulsion. Whisk in 4 oz softened cream cheese and 0.25 cup parmesan until the sauce is velvety and smooth.
  8. Combine and serve. Fold the cooked penne and chicken back into the sauce. Simmer 2 mins until the sauce clings to the pasta. Garnish with 1 tbsp fresh parsley.