Ingredients
Equipment
Method
- Pat chicken dry with paper towels and add to a large bowl. Add smoked paprika, oregano, garlic powder, onion powder, black pepper, and kosher salt. Mix together to ensure all of the chicken is coated in the seasonings.
- Add olive oil to a large skillet over medium heat. Once the pan is hot, add chicken and cook on both sides for about 5-7 minutes. Remove from the pan and cover with aluminum foil. Set aside.
- To the same pan, add butter. Once melted, add shallots and cook for 4-5 minutes, until softened. Add garlic and cook for 2-3 minutes. Add thyme, and pour in white wine. Cook the wine for 5 minutes, then add all purpose flour and chicken bouillon paste. Whisk together until a thin paste forms, about 2-4 minutes, then pour in heavy cream, and add cream cheese. Stir until cream cheese is melted into the sauce.
- Cook the sauce on low heat for 5-7 minutes, until it thickens. Add parmesan, lemon juice, hot sauce, and parsley. Taste for salt and pepper and season as needed.
- Boil a large pot of salted water to a boil. Add pasta and boil until al dente, according to package instructions. Reserve about 1 cup of the pasta water and drain.
- If needed, add about 1/4 cup of the reserved pasta water to the sauce to loosen it up. Add more if needed.
- Cut the cooked chicken into bite-sized pieces and add to the sauce along with any juices. Add the drained pasta and toss everything together.
Notes
This recipe is designed for busy home cooks who want a comforting and flavorful meal that is easy enough to make on a hectic weeknight. It balances convenience with quality for a stress-free dinner.