Ingredients
Method
Cook the Pasta
- Bring a large pot of water to a rolling boil and add 4g kosher salt. Add 320g penne or rigatoni and cook until 2 minutes shy of al dente according to package directions. Before draining, reserve 180ml pasta water in a heatproof measuring cup. Drain pasta and set aside.
Sear the Chicken
- Pat 500g chicken thigh pieces completely dry with paper towels and season generously with 2g salt and 2g black pepper. Heat 15ml olive oil and 15g butter in a large, deep skillet over medium-high heat until butter foams. Add chicken in a single layer, working in batches if necessary. Sear without moving for 3-4 minutes until golden brown, flip and cook another 3-4 minutes until just cooked through (internal temperature 74°C). Transfer to a plate.
Build the Garlic Base
- Reduce heat to medium and add remaining 30g butter to the same skillet. Once melted, add 40g sliced garlic and 2g red pepper flakes. Cook, stirring constantly, for 90 seconds until garlic is fragrant and just beginning to turn golden at the edges—watch carefully to prevent burning. Add 8g thyme leaves and cook for 15 seconds more.
Create the Creamy Sauce
- Pour in 300ml heavy cream and 180ml whole milk. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Simmer for 4-5 minutes until sauce reduces by about one-quarter and coats the back of a spoon. Remove from heat and gradually whisk in 120g grated Parmigiano-Reggiano in three additions to ensure smooth melting. The sauce should be creamy and glossy.
Finish the Pasta
- Return chicken and any accumulated juices to the skillet. Add the undercooked pasta directly to the sauce along with 60ml reserved pasta water. Return to medium heat and toss continuously for 2-3 minutes, allowing the pasta to finish cooking in the sauce and absorb the creamy coating. Add more pasta water 30ml at a time if needed—the sauce should cling luxuriously to each piece of pasta.
Garnish and Serve
- Remove from heat and stir in lemon zest, half of the 15g chopped parsley, and remaining 1g black pepper. Taste and adjust salt if needed. Divide among four warmed bowls. Garnish with remaining parsley and extra Parmigiano-Reggiano. Serve immediately while the sauce is creamy and flowing.
Notes
Chicken thighs stay more succulent than breasts in this preparation, but if using chicken breasts, reduce cooking time by 1-2 minutes and slice thinner to prevent drying.
The key to silky sauce is removing from heat before adding Parmigiano-Reggiano and whisking it in gradually—high heat can cause the cheese to separate and become grainy.
This pasta is best served immediately as cream sauces thicken upon standing. If you have leftovers, reheat gently with a splash of milk or pasta water to restore the creamy consistency.