Step 1

Carefully thinly slice the chicken breasts in half widthwise.

Step 2

Season the breasts on both sides with salt and pepper.

Step 3

Add 2 tablespoons of oil to a rondeau or large pot and heat over high heat until it lightly smokes.

Step 4

Place the chicken breast and cook for 4 to 5 minutes. Flip it over and cook over medium heat for 4 to 5 minutes or until well browned on both sides and cooked throughout. Set the chicken to the side.

Step 5

Add the garlic and shallot to the pan and the remaining 1 tablespoon of olive oil, and cook for 30 to 45 seconds.

Step 6

Pour in the whipped cream and cook over medium heat for just 2 to 3 minutes to heat it up. Next, stir in the cheese until thoroughly combined and thick over low to medium heat, which takes about 3 to 4 minutes. Season with salt and pepper and set it to the side.

Step 7

Add the pasta to a large pot of boiling salted water and cook the pasta according to the package. Be sure to stir occasionally.

Step 8

Drain the pasta and add it to the pan with the sauce, tossing until coated. You may need to add a ladle or two of pasta water to thin out the pasta sauce so that it coats the pasta evenly.