Ingredients
Method
- Bring a large pot of water to a boil and salt it well, about 1 tablespoon per 4 quarts. Cook the penne 1 minute less than the package says. Scoop out 1 cup of the starchy water before you drain it.
- While the water heats, slice each chicken breast in half horizontally so you have cutlets about 1/2 inch thick. Pat them dry. Mix the paprika, garlic powder, salt, pepper and cayenne, then rub it over both sides.
- Heat the olive oil in a 12-inch skillet over medium-high heat until it shimmers. Lay in the chicken and leave it alone for 4 to 5 minutes, until the bottom is deep golden and lifts off easily. Flip it and cook another 3 to 4 minutes, until the center reaches 165°F. Move the chicken to a cutting board to rest.
- Turn the heat down to medium and add the butter to the same skillet. Once it foams, add the onion, jalapeños and a pinch of salt. Cook for 3 to 4 minutes, scraping up the browned bits, until soft. Add the garlic and stir for 30 seconds, just until it smells fragrant. Don't let it brown.
- Sprinkle the flour over everything and stir constantly for 1 minute. It'll look pasty, and that's what you want.
- Pour in the broth slowly while whisking, then add the half-and-half. Simmer gently for 3 to 4 minutes, stirring, until the sauce coats the back of a spoon. Keep it at a lazy bubble, not a rolling boil.
- Take the skillet off the heat. Stir in the Parmesan first, then add the Monterey Jack a handful at a time, letting each handful melt before adding the next.
- Slice the chicken into strips. Add the drained penne and the chicken to the sauce and toss. Add pasta water a couple of tablespoons at a time until the sauce is glossy and loose. Taste for salt, top with parsley and serve right away.
Notes
Makes 4 generous or 6 regular portions. Grate your own cheese, because bagged shredded cheese has anti-caking starch that makes the sauce clumpy. Take the pan off the heat before adding the cheese so it doesn't seize or turn greasy. To control the heat, remove all of the jalapeño seeds and white ribs for mild, or keep about half for medium. Wear gloves when cutting the peppers. If the sauce is too thin, simmer it 1 more minute before adding the cheese. If it's too thick, add pasta water. You can swap in heavy cream for the half-and-half using the same amount and simmer it for only about 2 minutes. Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat with 2 to 3 tablespoons of milk or broth. Freezing is not recommended.