Cooking Instructions

• Bring a large pot of salted water to a boil. Add pappardelle and cook according to package instructions until al dente, about 7-8 minutes.
• Reserve ½ cup pasta water, then drain the pasta and set aside.
• Meanwhile, heat olive oil in a large, deep skillet over medium-high heat. Season chicken with ½ teaspoon salt and ¼ teaspoon black pepper. Add chicken and cook until golden and cooked through, 5-6 minutes. Remove to a plate and set aside.
• In the same skillet, melt the butter. Add onion, carrots, and celery with remaining salt and pepper. Sauté until veggies are soft and aromatic, 5-6 minutes. Add garlic and cook for 1 more minute.
• Sprinkle flour over the veggies and stir, cooking for 1-2 minutes until the flour is fully incorporated and lightly golden.
• Gradually whisk in chicken broth, then milk and heavy cream, ensuring there are no lumps.
• Add thyme, dried parsley, and smoked paprika (if using). Simmer for 4-5 minutes until the sauce thickens.
• Return chicken to the pan. Stir in frozen peas and Parmesan cheese. Simmer another 2-3 minutes until heated through and creamy. Adjust salt and pepper to taste.
• Add drained pappardelle to the skillet, tossing gently to coat in the sauce. If it’s too thick, add some reserved pasta water as needed.
• Divide into bowls and sprinkle generously with fresh parsley. Serve immediately for maximum creaminess!