Instructions:
Step 1: Season chicken thighs with Italian seasoning, paprika, salt, and pepper.
Step 2: In a large skillet over medium heat, heat olive oil. Add chicken and sear 6–7 minutes per side until golden brown and cooked through. Remove and let rest.
Step 3: Cook pasta in salted boiling water according to package directions. Drain and set aside.
Step 4: In the same skillet, melt butter and sauté garlic until fragrant, about 1 minute.
Step 5: Stir in flour and cook for 1 minute to form a roux. Gradually whisk in heavy cream and chicken broth until smooth.
Step 6: Bring to a gentle simmer. Add Parmesan and mozzarella cheeses, stirring until melted and creamy.
Step 7: Toss cooked pasta in the sauce. Slice chicken and serve over or alongside the cheesy pasta. Garnish with parsley.
Storage Information:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave with a splash of milk or broth to loosen the sauce. Not recommended for freezing due to the cream sauce.
Continue on the next page