Ingredients:

  • Smoked paprika and olive oil
  • 1 lb boneless skinless chicken thighs, 1 inch cubes
  • 1 tbsp unsalted butter
  • 1/2 tsp sea salt
  • 1/2 tsp white pepper
  • 1 lb broccolini, trimmed and halved
  • 1 tsp garlic powder
  • 1 small shallot, finely diced
  • 12 oz penne or fusilli pasta
  • 3 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 3/4 cup freshly grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 1 tsp red pepper flakes

Instructions:

  1. Heat olive oil in a skillet over medium heat and stir in the smoked paprika to create a smoky base.
  2. Increase heat to medium-high. Add the cubed chicken thighs seasoned with sea salt and white pepper. Sear for 3-4 minutes until golden brown on all sides. Remove the chicken and set aside.
  3. In the same pan, add the halved broccolini, cut-side down. Do not stir for 3 minutes to let them develop a deep, charred crust.
  4. Stir in the shallots and garlic powder. Sauté for 60 seconds until the shallots are translucent.
  5. Stir in the dry pasta, chicken broth, and red pepper flakes. Bring to a simmer, cover, and cook for 10-12 minutes or until the pasta is al dente and most of the liquid is absorbed.
  6. Stir in the heavy cream, Parmesan cheese, and lemon juice. Fold the seared chicken back into the pan, simmering for an additional 2 minutes until the sauce is a glossy emulsion.