Perfectly seared chicken smothered with taco seasoning and served over Alfredo pasta along with your favorite taco ingredients!
Shred the Parmesan cheese and set aside. It should be at room temperature when you add it to the pan.
Once the oil is heated and glistening, use kitchen tongs to add the chicken to the pan. Be careful of oil splatter. Don’t touch the chicken for a good five minutes to allow the chicken to sear.
Once the chicken begins to release a bit from the bottom of the pan, it’s ready to flip. Make sure it has a nice golden brown color prior to flipping. You may need to decrease the heat slightly while the other side sears.
Once done, remove the chicken from the pan and set aside. Leave the oil and chicken remnants in the pan as it will give the sauce added flavor.
Begin boiling the penne according to package instructions. Proceed in preparing the sauce while it boils.
In the same pan over medium heat, melt the butter and use a spatula to release some of the browned bits from the bottom of the pan.
Whisk in ONE tablespoon of the flour and let it heat for 60 seconds, stirring continuously.
Gradually add the half and half, whisking continuously. Continue to whisk if there are any clumps of flour. They will eventually dissolve.
Sprinkle the remaining tablespoon of flour onto the Parmesan cheese and toss to coat.
Decrease the heat to low.
Gradually whisk in the Parmesan cheese, stirring continuously until the sauce is thick and well-combined.
⭐PRO Tip: Don't cook the penne too far in advance. Penne is very sticky immediately after it's cooked and it will absorb the sauce much better if it's mixed with the sauce right after it's been drained.