Pasta cremosa de pollo y queso

Ingredientes

• 1 lb penne pasta (or other short pasta like rigatoni or rotini)
• 1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes
• 4 tablespoons unsalted butter, divided
• 1/4 cup all-purpose flour
• 3 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1 cup heavy cream
• 2 cups sharp cheddar cheese, freshly shredded
• 1 cup Gruyère or Monterey Jack cheese, freshly shredded
• 1 teaspoon salt, plus more for pasta water
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika or mustard powder
• 2 tablespoons fresh parsley, chopped, for garnish

Preparación

1. 1

   Bring a large pot of heavily salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.

2. 2

   While the pasta cooks, pat the chicken cubes dry with a paper towel. Season generously with salt, pepper, and paprika.

3. 3

   In a large Dutch oven or heavy-bottomed pot, melt 1 tablespoon of butter over medium-high heat. Add the chicken in a single layer and sear for 2-3 minutes per side until golden brown. Remove the chicken from the pot and set aside.

4. 4

   Reduce the heat to medium. Add the remaining 3 tablespoons of butter to the pot. Once melted, add the minced garlic and cook for 30 seconds until fragrant. Whisk in the flour and cook for 1 minute, stirring constantly, to form a roux.

5. 5

   Slowly pour in the chicken broth while whisking continuously to prevent lumps. Once smooth, whisk in the heavy cream. Bring the sauce to a gentle simmer and cook for 2-3 minutes, until it has thickened.

6. 6

   Reduce the heat to low. Add the shredded cheeses a handful at a time, stirring until each addition is fully melted before adding the next. Do not let the sauce boil.

7. 7

   Once the sauce is smooth and creamy, taste and adjust seasoning if needed. Add the cooked pasta and the seared chicken (along with any accumulated juices) back into the pot. Stir gently to coat everything in the sauce.

8. 8

   Serve immediately, garnished with fresh chopped parsley.