Chicken Parmesan Pasta

STEP ONE:

In a large pot, boil pasta until it is al dente. Remove from heat, and drain.

STEP TWO:

Use a fork to puncture the chicken breasts with multiple holes along one side. Liberally season the chicken on both sides using paprika, salt, pepper, thyme, and oregano.

STEP THREE:

To accurately monitor internal temperatures throughout the cooking process, insert both probes of the ThermoPro Twin TempSpike Plus 600-ft Wireless Dual-Probe Meat Thermometer into the thickest part of each chicken breast. This will allow you to know when the chicken has been thoroughly cooking.

STEP FOUR:

In a large skillet, heat olive oil on medium heat. Once hot, sear the chicken for 5 minutes on each side. Once both sides are seared, lower the heat to medium-low. Place a lid on the pan and cook for an additional 10-12 minutes, or until the chicken has reached an internal temperature of 165°F (74°C). Remove from heat and set aside.

STEP FIVE:

Melt butter in the empty pan. Add chicken broth and heavy cream, Whisk until smooth and creamy. Add flour, oregano, and salt, taking care to stir well. Once an even consistency has been reached, add grated Parmesan cheese and stir until completely melted.

STEP SIX:

Add the cooked pasta to the sauce. Toss the pasta so that it coats evenly in the sauce. If the sauce is too thick, add pasta water one tablespoon at a time to thin it out.

STEP SEVEN:

Serve the pasta on a plate topped with sliced chicken breast. Enjoy the chicken and parmesan pasta!