Ingredients
Scale
- 8 oz pasta (penne or fettuccine work great)
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 2 teaspoons smoked paprika
- 1 cup chicken broth
- 1 cup heavy cream
- to taste Salt and pepper
- for garnish Fresh parsley (chopped)
Instructions
- Begin by cooking the pasta according to the package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 4-5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the chicken pieces and season with smoked paprika, salt, and pepper. Cook until the chicken is browned and cooked through, about 8-10 minutes.
- Pour in the chicken broth and bring to a simmer. Let it cook for a few minutes to reduce slightly.
- Stir in the heavy cream and let the sauce thicken for about 5 minutes.
- Combine the cooked pasta with the sauce, tossing to coat evenly.
- Serve hot, garnished with fresh parsley.
- Prep Time: 10
- Cook Time: 25