Ingredients:

  • 1 Tbsp Olive Oil (extra virgin)
  • 2 Tbsp Unsalted Butter
  • 1 medium Yellow Onion, finely diced
  • 2 stalks Celery, finely diced
  • 4 cloves Garlic, minced
  • ¼ cup All-Purpose Flour
  • 1 tsp Smoked Paprika
  • 3 cups Chicken Stock (low sodium)
  • 1 (28 oz) can Crushed Fire-Roasted Tomatoes
  • 1 Bay Leaf (dried)
  • ½ tsp Dried Oregano
  • ¼ tsp Dried Thyme
  • 1 cup Heavy Cream
  • 3 cups Cooked Chicken, shredded or diced
  • ½ cup Freshly Grated Parmesan Cheese
  • Salt and Freshly Ground Black Pepper, to taste
  • 1/4 cup Fresh Parsley, chopped (for garnish)

Instructions:

  1. Melt the butter and olive oil in a Dutch oven over medium heat.
  2. Add the diced onion and celery. Cook gently for 8–10 minutes, stirring occasionally, until the vegetables are softened and translucent.
  3. Stir in the minced garlic and cook for 1 minute until fragrant. Be careful not to burn the garlic.
  4. Sprinkle the flour and smoked paprika over the sautéed vegetables. Stir constantly for 2 minutes to cook out the raw flour taste. The mixture should form a thick paste (roux).
  5. Gradually whisk in the cold chicken stock, a cup at a time, ensuring no lumps form. Continue whisking until the sauce is smooth and slightly thickened.
  6. Stir in the crushed fire-roasted tomatoes, the bay leaf, oregano, and thyme. Season generously with salt and pepper.
  7. Bring the sauce to a gentle bubble, then immediately reduce the heat to low. Cover the pot loosely and simmer for 20 minutes, stirring every 5 minutes.
  8. Remove the bay leaf. Stir in the shredded pre-cooked chicken. Cook for 5 minutes until the chicken is heated through.
  9. Pour in the heavy cream and stir until fully incorporated and the sauce returns to a simmer.
  10. Turn off the heat. Stir in the freshly grated Parmesan cheese until melted and smooth.
  11. Taste the sauce and adjust the salt, pepper, or add a dash of sugar if needed. Garnish with fresh parsley before serving over spaghetti.