Boil the pasta in a pot of salted water until almost al dante. Set aside (Penne usually takes about 11 minutes).
In a small bowl, combine the oregano, paprika, and garlic powder. Set aside.
On another plate, combine the flour with some salt and pepper. Set aside.
Cut each chicken breast into two horizontally. Season with salt, pepper, and paprika mixture. Coat with flour on all sides and set aside.
Heat 1 tbsp oil and 1 tbsp butter in a skillet, cook the chicken for 3 minutes on each side. Remove and set aside. Pro tip - Chicken breast cooks in about 6 to 8 minutes. We take it out of the pan to prevent overcooking. If using chicken thighs cook for 15 to 18 minutes.
In the same pan, add the remaining oil and butter. Saute the garlic and onions until onions are translucent.
Then, add the oregano, mustard, and tomato paste. Followed by the crushed bullion and water ( In the video I dissolved the bullion in water but it is not necessary to do so).Pro tip - Keep the heat to medium-low so the liquid does not evaporate instantly.
Next, add the cream, half the parmesan cheese, and season with salt and pepper. Pro tip - Bullion cubes usually have salt in them so keep that in mind when seasoning.
Add the boiled pasta to the pan and coat the pasta with the sauce. Sprinkle with chopped parsley.
Return the chicken to the pan over the pasta and top with the remaining grated parmesan, cheddar, and mozzarella.
Cover the pan and reduce the heat to low. Cook for 3 to 5 minutes until all the cheese is melted and delicious. Sprinkle with more parsley when done. Pro tip - We want the cheese to just melt, so don't overcook the pasta or it will become too soft.
Chicken breast is best for this recipe as it cooks faster than chicken thighs.
Cooking the pasta separately will make a nicer finished dish with just the right amount of sauce and starch.
Take note that bullion cubes or seasonings have salt added to them so adjust the amount of salt accordingly.
You can add more or less cheese in the final step.
Alternatively, you can double the cream and omit the cheese too.
Perfect boiled pasta
Use a large pot of water when boiling pasta to prevent a mess on the stovetop.
Use 4 times the amount of water for your pasta - For example, to boil one cup of pasta use at least 4 cups of water.
Always bring the water to a boil before adding pasta or the pasta will be sticky.
Salt the water generously more than you think you need as this is the only time you will be able to season the pasta on its own.
Never add oil to the pasta when cooking. This will create a non-stick surface on the pasta that prevents the sauce from sticking.
Pick the right pasta for the right sauce. For example, long pasta such as spaghetti for oil and tomato-based sauces, or penna and large shapes for cream and meat-based sauces.
The pasta cooking time on the package is a suggestion - always taste pasta to know if it's done. Most dry pasta takes about 10 to 12 minutes while fresh pasta often takes less than 2 minutes.
Pasta must be cooked "al dente", which means it must be tender yet have a bite.
If you plan to cook pasta long before serving, it's a good idea to keep it a minute underdone as it will continue to cook with the residue heat in the sauce.
Never drain the pasta into a colander and never rinse the pasta. Instead, remove the pasta from the pot (preferably directly into the sauce).
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you