Ingredients:

  • 1 lb Penne Rigate
  • 4 qts Water
  • 2 tbsp Kosher Salt
  • 1 lb boneless, skinless chicken breasts, sliced into strips
  • 1 tsp Smoked Paprika
  • 0.5 tsp Sea salt
  • 0.25 tsp Cracked black pepper
  • 2 tbsp Extra virgin olive oil
  • 4 cloves Garlic, minced
  • 1 small Shallot, finely diced
  • 15 oz Tomato sauce
  • 1 cup Heavy cream
  • 0.5 cup Freshly grated Parmesan cheese
  • 1 tsp Dried Italian seasoning
  • 0.25 tsp Red pepper flakes
  • 0.25 cup Fresh basil, chiffonade

Instructions:

  1. Season chicken strips with paprika, sea salt, and pepper. Heat olive oil in a deep 12-inch skillet over medium-high heat. Sear chicken for 5 to 7 minutes until golden brown and opaque. Remove chicken and set aside.
  2. In the same skillet, reduce heat to medium. Add diced shallots and sauté for 2 minutes until translucent. Add minced garlic, cooking for 2 minutes until fragrant.
  3. While aromatics cook, boil 4 quarts of water with 2 tbsp kosher salt. Cook penne rigate for 10 to 11 minutes. Aim for al dente – it should still have a firm bite. Reserve 1/2 cup of starchy pasta water before draining.
  4. Pour tomato sauce, heavy cream, and Italian seasoning into the skillet with aromatics. Simmer for 5 minutes until the sauce turns a deep sunset orange and thickens slightly. Stir in Parmesan cheese until melted and smooth.
  5. Add the cooked pasta, seared chicken, and reserved pasta water to the sauce. Toss everything together, adding the reserved pasta water one tablespoon at a time until the sauce is glossy and clings to the pasta. Garnish with fresh basil.