Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp smoked paprika
  • 12 oz penne or fusilli pasta
  • 3 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 cup chicken stock
  • 1 cup full-fat sour cream
  • ½ cup grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • ¼ cup fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a boil and cook pasta according to package directions.
  2. Toss chicken cubes with salt, pepper, and paprika.
  3. Heat olive oil in a 12-inch deep skillet over medium-high heat. Add chicken and sear until golden brown on all sides (about 5-7 minutes), then remove chicken from the pan and set aside.
  4. Reduce heat to medium. Melt the butter in the same skillet, scraping up the browned bits from the bottom. Stir in minced garlic and cook for 1 minute until fragrant.
  5. Pour in the chicken stock and simmer for 3-5 minutes until the liquid reduces by half.
  6. Turn the heat to low. Whisk in the sour cream and Parmesan cheese until the sauce is smooth and glossy. Stir in the lemon juice.
  7. Return the seared chicken and the cooked pasta to the pan. Toss gently for 2 minutes until the sauce thickens and coats everything.
  8. Garnish with fresh parsley and serve.