Ingredients:

  • 1 tbsp oil
  • 1 lb chicken breast, cut into 1/2 inch bite-sized pieces
  • 2 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 lb ditalini pasta, uncooked
  • 1/2 tsp smoked paprika
  • 1 1/2 cups chicken broth (low sodium)
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Heat a splash of oil in a skillet over medium high heat. Add the chicken pieces and cook until they brown and reach an internal temp of 165°F. Remove the chicken and set it aside on a plate.
  2. Melt 2 tbsp butter over medium heat. Stir in the minced garlic and sauté for 1 min until it smells fragrant but stays pale. Note: If the garlic turns dark brown, it will taste bitter.
  3. Stir in the dry ditalini and 1/2 tsp smoked paprika. Stir occasionally for 2-3 mins until the pasta looks blistered and smells like toasted nuts.
  4. Pour in 1 1/2 cups chicken broth and 1 cup heavy cream. Use your spoon to scrape the bottom of the pan to release all the toasted bits.
  5. Bring the liquid to a gentle simmer, then turn the heat to low medium. Cover the pan and cook for 10-12 mins, stirring once or twice, until the pasta is al dente.
  6. Check the liquid levels. Most of the broth and cream should be absorbed, leaving a thick, bubbling sauce.
  7. Turn the heat to low. Stir in 1 cup of grated Parmesan, 1/2 tsp salt, and 1/4 tsp pepper.
  8. Stir constantly for 1 min until the cheese melts and the sauce looks.
  9. Fold the cooked chicken back into the pan. Let it sit for 2 mins to warm through before serving.