Prep Time:10 mins
Cook Time:1 hr 20 mins
Course: Main Course
Cuisine: American, Italian
Servings: 4
INGREDIENTS
1 garlic bulb
3 tbsp olive oil
400 g chicken breast 14oz
1 tbsp sweet paprika
1 tbsp dried oregano
1/2 tbsp garlic powder
1/2 tbsp onion powder
50 g Westgold salted butter 1.7oz
1 onion finely diced
2 cups full cream milk 500mL/16oz
1 cup heavy cream 250mL/8oz
1 cup chicken stock 250mL/8oz
250 g penne pasta 8oz
50 g parmesan 1.7oz grated
fresh parsley finely chopped
salt + pepper
INSTRUCTIONS
Preheat the oven to 200 C / 390 F.
Cut the top off the garlic bulb roughly 2cm down from the top so the cloves are exposed. You can always replace the roasted garlic with 4 cloves of fresh garlic that has been finely diced.
Place the bulb of garlic into the centre of an oven proof dish or piece of alfoil, drizzle with ½ tablespoon olive oil and season with salt and pepper. Cover and bake for 1 hour. Allow the garlic to slightly cool until you are able to handle it. Using your fingers, squeeze the roasted garlic cloves out of their skin. Set to the side.
Using a sharp knife, cut through the middle of the chicken breast horizontally so they halve in thickness. Let the knife do most of the work, applying a small amount of pressure as the knife glides through crosswise. It’s easiest when you place one hand on top of the chicken breast. Don’t worry if this is not done too evenly! Repeat this step with all the chicken breast.
Place one piece of chicken between two pieces of plastic wrap. Using the smooth side of a mallet, pound the chicken from the centre outwards until the breast is roughly 2cm thick and has an even thickness throughout. This step is not necessary but will guarantee the chicken cooks evenly throughout.
Place the chicken into a large bowl and sprinkle over the paprika, oregano, garlic and onion powder and generous amount of salt and pepper. Drizzle with ½ tablespoon olive oil. Coat the chicken in the spices by massaging them into the chicken with your hands.
In a large skillet pan on a medium – high heat, bring the remaining olive oil to heat. Once hot, place the chicken breast into the pan and cook for 2 – 3 minutes on each side. This step may need to be done in batches depending how large your pan is. Remove the chicken from the pan, allow to rest for 5 minutes then slice. Set to the side.
Add the butter to the pan and cook until bubbling. While the butter cooks, use a wooden spoon to scrape any of the delicious chicken bits off the pan. This is where the flavour lives!
Add the onion and roasted garlic to the pan with the butter and cook for 2 minutes or until fragrant and translucent.
Add the milk, cream and chicken stock to the pan and bring to a boil. Once boiling, turn the heat to medium and add the pasta. Stir through and cook for 10 minutes or until the pasta is al dente and has absorbed 75% of the liquid.
Turn the heat to low, add the parmesan and stir through. The sauce will begin to thicken.
Finish off by stirring through a large handful of parsley and place the chicken breast on top. Garnish with an extra sprinkling of parmesan. Serve immediately.
