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1. Slice each chicken breast horizontally into two thin cutlets, then season both sides with 1 tsp of the kosher salt, the black pepper, and the smoked paprika.
2 piece boneless skinless chicken breasts,
1 tsp kosher salt,
0.5 tsp black pepper,
1 tsp smoked paprika
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2. Heat the olive oil in a large deep skillet over medium-high heat until shimmering. Sear the chicken 4 to 5 minutes per side until deep golden and cooked through to 74°C (165°F). Transfer to a board, rest 5 minutes, then slice into bite-sized pieces.
2 tbsp olive oil
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3. Meanwhile, bring a large pot of water to a boil with the remaining salt. Cook the penne for 1 to 2 minutes less than the package directions until al dente. Reserve 1 cup of pasta water, then drain without rinsing.
300 g penne or rigatoni,
1 tsp kosher salt
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4. Reduce the heat to medium and melt the butter in the same skillet, scraping up the browned bits. Sauté the finely diced shallot for 2 minutes until softened, then add the minced garlic, sun-dried tomatoes, tomato paste, chili flakes, and oregano. Cook 1 to 2 minutes until fragrant and the paste darkens slightly.
1 tbsp unsalted butter,
1 piece shallot,
4 clove garlic,
0.5 cup oil-packed sun-dried tomatoes, chopped,
1 tbsp tomato paste,
0.5 tsp red chili flakes,
0.5 tsp dried oregano
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5. Pour in the white wine and simmer 2 to 3 minutes until reduced by half. Add the chicken stock and heavy cream, then simmer gently 5 to 6 minutes until lightly thickened and coating the back of a spoon.
0.5 cup dry white wine,
1 cup chicken stock,
1 cup heavy cream
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6. Lower the heat, then stir in the Parmigiano-Reggiano a handful at a time until smooth and silky. Squeeze in the lemon juice to brighten the sauce.
0.8 cup Parmigiano-Reggiano, finely grated,
0.5 piece lemon
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7. Add the drained pasta and chicken to the sauce with a splash of reserved pasta water. Toss over medium heat for 1 to 2 minutes, adding more pasta water as needed, until the sauce clings glossily to every piece.
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8. Remove from the heat, tear in the basil, taste for salt and pepper, and serve immediately.
0.5 cup fresh basil leaves
