Ingredients:
1½ pounds boneless, skinless chicken breasts, cut into natural pieces or strips to match the finished dish
12 ounces cavatappi or gemelli
1 tablespoon olive oil
3 tablespoons unsalted butter, divided
5 garlic cloves, minced
½ teaspoon smoked paprika
½ teaspoon garlic powder
1 teaspoon Italian seasoning
½ teaspoon freshly cracked black pepper
½ teaspoon kosher salt, plus more for pasta water
1¼ cups heavy cream
¾ cup whole milk
2 ounces cream cheese, softened
½ cup panko breadcrumbs
½ cup freshly grated Parmesan, for the chicken crust
1 large egg, beaten
¾ cup freshly grated Parmesan
1¼ cups freshly shredded mozzarella
½ to 1 cup reserved pasta water, as needed
2 tablespoons chopped fresh parsley
Directions:
1. Bring a large pot of well-salted water to a boil. Cook the cavatappi or gemelli until just al dente, following the package timing. Reserve 1 cup of pasta water, then drain.
2. Cut the chicken into four even cutlets and season with smoked paprika, garlic powder, Italian seasoning, salt, and pepper. Dip in the beaten egg, then coat with the panko and the ½ cup Parmesan reserved for the crust. Sear in olive oil and 1 tablespoon butter over medium heat for 4–6 minutes per side, until crisp and 165°F in the center. Rest on a rack while making the sauce.
3. Lower the heat to medium. Add another tablespoon butter and half the garlic to the same skillet; stir for 30 seconds, scraping up the flavorful browned bits.
4. Add the remaining butter and garlic. Pour in the heavy cream and milk. Whisk in the softened cream cheese. Simmer gently for 2–3 minutes until the sauce begins to thicken; keep the heat low so the dairy stays smooth.
5. Remove the skillet from direct heat. Add the Parmesan and mozzarella gradually, stirring until melted into a thick glossy sauce.
6. Toss the cavatappi or gemelli through the sauce until it is coating every piece of twisted pasta, adding small splashes of pasta water only if needed. Arrange a generous pasta portion beside the rested chicken breast; spoon the seasoned pan juices over the protein and finish both portions with the listed herbs.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
