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2 tbsp olive oil

1½ lb chicken breast

12 oz mafaldine pasta

4 tbsp butter

2 tsp dried shallots

2 tsp Italian seasoning

2 tbsp flour

½ cup chicken broth

3 cups heavy cream

½ cup shredded Parmesan cheese

¼ cup reserved pasta water

Salt and garlic powder to taste

Optional: 1 bulb roasted garlic

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1. Bring a large pot of salted water to a boil. Cook mafaldine pasta until al dente. Reserve ¼ cup pasta water, then drain and set aside.

2. Pat chicken dry and season generously with salt, garlic powder, and Italian seasoning.

3. Heat olive oil in a large skillet over medium heat. Sear chicken for about 5 minutes per side until golden. Lower heat, cover, and cook an additional 10–12 minutes until internal temperature reaches 165°F. Remove and let rest.

4. In the same pan, melt butter. Add dried shallots and Italian seasoning. Stir for about 1 minute to bloom the flavors.

5. Add flour and stir continuously until a paste forms, scraping up browned bits from the pan.

6. Slowly whisk in chicken broth, then heavy cream. Simmer gently until smooth and slightly thickened.

7. Stir in Parmesan cheese until fully melted and silky. If using roasted garlic, mash it and whisk into the sauce now.

8. Add pasta to the sauce, tossing to coat. Add reserved pasta water a little at a time until the sauce clings evenly.

9. Slice the rested chicken, return it to the pan, stir gently, and serve hot.

Pro Tip

Don’t blast the heat once the cream goes in. Low and controlled is what gives you that glossy, restaurant-style texture instead of a broken, greasy sauce.

And always salt your pasta water properly — that’s your first layer of seasoning.