Ingredients:

  • 1 lb short pasta (Penne, Rigatoni, or Fusilli)
  • 1 cup reserved pasta water
  • 2 tbsp extra virgin olive oil
  • 3 cloves fresh garlic, minced
  • 1 small shallot, finely diced
  • 6 oz tomato paste
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tsp red pepper flakes
  • 1 lb chicken breast, thinly sliced
  • Fresh basil leaves, torn

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Cook the pasta until it is two minutes shy of al dente.
  2. While the pasta boils, heat olive oil in a large high-sided skillet over medium heat. Add the sliced chicken breast, season with salt and pepper, and sear until golden. Remove the chicken from the pan and set aside.
  3. In the same skillet, add the diced shallots and minced garlic. Sauté until translucent and fragrant, approximately 2 minutes.
  4. Add the tomato paste to the skillet. 'Fry' the paste in the oil, stirring constantly, until it turns from bright red to a deep mahogany color to reduce acidity and develop sweetness.
  5. Whisk in the heavy cream and 1 cup of reserved starchy pasta water. Simmer and stir until the sauce emulsifies into a smooth, glossy pink sauce.
  6. Transfer the cooked pasta and seared chicken into the skillet. Toss vigorously over low heat with the Parmesan cheese and red pepper flakes until the sauce clings to the pasta. Garnish with fresh torn basil and serve immediately.