Ingredients
Main Ingredients
- 12 oz pasta Any pasta shape like penne, fusilli, or spaghetti can be used.
- 1 lb chicken breast Can be substituted with shrimp or plant-based protein.
- 4 tbsp butter Divided, with some for cooking and some for the sauce.
- 3 cloves garlic Minced.
- 1 tbsp olive oil For cooking the chicken.
- ½ cup Parmesan cheese Grated.
- ½ cup pasta water Reserved from boiling the pasta.
- ¼ cup parsley Chopped, for garnish.
- ½ tsp paprika For seasoning the chicken.
- ½ tsp salt To taste.
- ¼ tsp pepper To taste.
- ¼ tsp chili flakes Adjust for more heat.
Method
Preparation
- Boil the pasta in salted water until al dente. Reserve ½ cup of pasta water and then drain the rest.
- In a skillet, heat olive oil and 1 tablespoon of butter. Add the chicken, season with paprika, salt, and pepper, and cook until golden brown. Remove the chicken and set aside.
Cooking
- In the same skillet, melt the remaining butter. Add minced garlic and chili flakes, and sauté until fragrant.
- Pour in the reserved pasta water and bring it to a simmer.
- Toss in the cooked pasta and chicken, stirring to combine.
- Stir in the Parmesan and parsley, mixing until everything is well coated.
- Adjust the seasoning as needed and serve with lemon wedges for an extra burst of flavor.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 55gProtein: 30gFat: 15gSaturated Fat: 8gSodium: 600mgFiber: 2gSugar: 1g
Notes
Serve hot, garnished with extra parsley and freshly squeezed lemon juice. Pair with a simple green salad or garlic bread for a complete meal. Leftovers can be stored in an airtight container in the fridge for up to three days.
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