Preheat oven to 400°F.
Spatchcock chicken.
Generously season with salt and pepper.
Rub with olive oil.
Place in deep dish to allow for heavy cream mix.
Bake for 15 minutes.
Prepare cream mix: combine 2 cups of heavy cream per chicken, 2 tbsp cracked peppercorns (broken up), freshly chopped rosemary, garlic, chopped shallots, and salt.
Pour heavy cream mix over chicken.
Drop oven temperature to 375°F.
Bake until chicken breast reads 158-160°F.
Baste a couple of times between.
Let rest before slicing.
Toss cooked pasta in the pan sauce and add parmesan.
