Paprika Chicken Pasta

• chicken breasts↗1
• olive oil↗1 tablespoon
• a pinch of paprika, garlic powder, onion powder, salt
• farfalle (DeLallo brand is the best pasta, hands down!)↗8 ounce
• butter↗2
• cloves garlic, minced↗4
• flour↗2
• dry white wine↗0.25
• chicken broth↗1.5
• paprika (see notes)↗2
• – 1/2 cup heavy cream↗0.25 cup
• kosher salt↗1 teaspoon
• squeeze of lemon juice

Step-by-step instructions

1. 1

   Prep: Preheat the oven to 450 degrees.

2. 2

   Brine the chicken: Fill a medium bowl with lukewarm water. Sprinkle some salt in. Soak the chicken breasts in the salted water for 15 minutes. (This purpose of this is for better flavor – if you are short on time, you can skip this.)

3. 3

   Bake the chicken: Pat the chicken dry. Transfer to a baking dish. Drizzle with olive oil. Sprinkle thoroughly with paprika, garlic powder, and salt. Bake for 15 minutes or until cooked through. Let the chicken rest before slicing.

4. 4

   Pasta: Cook to package directions. Toss with oil and set aside.

5. 5

   Sauce: Melt the butter in a skillet over medium heat. Add the garlic; saute for about 2 minutes. Add the flour; cook for about 2 minutes. Add the wine; stir and let it sizzle out. Add the broth, a little at a time, stirring between each addition. Add the paprika and the cream. Stir until bubbly and creamy enough to coat the back of a spoon. Season to taste with salt and lemon juice.

6. 6

   Assembly: Toss the pasta with the creamy sauce. Arrange a sliced chicken breast on top. Sprinkle with parsley or red pepper flakes.