Ingredients:

  • 1 lb chicken breast, cut into 1-inch bite-sized pieces
  • 1 lb pasta shells or penne
  • 1 lb Brussels sprouts, trimmed and halved
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • ¼ cup reserved pasta water
  • 1 tsp dried thyme
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve ¼ cup (60ml) of pasta water before draining.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken pieces in a single layer and sear until golden brown on all sides (about 5-7 minutes). Remove chicken from the pan and set aside.
  3. In the same skillet, add the halved Brussels sprouts, cut-side down. Let them sit undisturbed for 3-4 minutes until mahogany colored, then toss and cook for another 3 minutes until tender-crispy. Remove and set aside with the chicken.
  4. Lower heat to medium and melt the butter. Add minced garlic and thyme, stirring for 60 seconds until fragrant.
  5. Pour in the heavy cream, bring to a simmer, stir in Parmesan cheese and reserved pasta water until a glossy emulsion forms.
  6. Return the chicken and Brussels sprouts to the pan, toss with cooked pasta until coated. Stir in lemon juice and fresh parsley before serving.