Ingredients
Equipment
Method
- Boil a large pot of water, salt it generously, and cook the pasta according to package directions. Reserve some pasta water before draining.
- Meanwhile, heat the olive oil in a large pan, then add the butter. Once the butter melts, add the chicken breast and cook for 5-6 minutes until lightly golden.
- Add the shallot and garlic and cook for another minute until fragrant. Next, add the smoked paprika, onion granules, dried oregano, ground black pepper, and cayenne pepper. Stir to combine.
- Stir in the tomato paste, then add the chicken stock and bring to a boil. Lower the heat and stir in the cream cheese. Break it down with your spoon until it dissolves completely into the sauce.
- Transfer the pasta to the pan and stir to combine. Add a splash of pasta water if the sauce appears too thick.
- Next, stir in the grated parmesan and fresh parsley. Divide the pasta into bowls and serve with extra parmesan on top if desired.
Notes
This recipe is a foundation for many pasta variations. You can adjust the spice level by increasing or decreasing the cayenne pepper. For a zestier flavor, consider adding a squeeze of lemon juice or some lemon zest at the end of cooking.