Chicken with Buttery Pasta (Print-Friendly Version)

# What You'll Need:

→ Chicken

01 - 1 tablespoon olive oil, extra virgin
02 - 1 teaspoon paprika
03 - 0.25 teaspoon black pepper, freshly ground
04 - 454 g chicken breasts, boneless and skinless, dried and cut into pieces
05 - 0.5 teaspoon onion powder
06 - 0.5 teaspoon kosher salt

→ Pasta

07 - 1 tablespoon chicken bouillon powder
08 - 227 g shell pasta, small
09 - 1 teaspoon kosher salt

→ Garlic Butter Sauce

10 - Salt and ground black pepper as needed
11 - Fresh parsley, chopped for topping
12 - 25 g parmesan, shredded; have extra for sprinkling if you want (optional)
13 - 2 teaspoons garlic, finely chopped
14 - 2 teaspoons chicken bouillon powder
15 - 113 g butter, salted

# Step-by-Step Directions:

01 - In a bowl, mix paprika, onion powder, kosher salt, and black pepper. Toss the chicken chunks in until they're fully coated in the mixture.
02 - Grab a medium frying pan and heat olive oil on medium. Drop in the chicken and let it cook for 8–10 minutes, flipping halfway, until it’s cooked through and brown outside. It needs to hit 74°C inside. Take it out, cover it with foil, and set aside.
03 - Bring a big pot of salted water to a bubbling boil. Add the pasta noodles and stir in the chicken bouillon powder. Follow the packaging for cook time, aiming for just tender.
04 - Before draining your cooked pasta, scoop out 250 ml of the water it cooked in. Drain the pasta and keep it separate for now.
05 - Grab the pot used for boiling pasta. Melt butter over medium heat, stir in bouillon powder, then add the garlic. Let it cook briefly for about a minute.
06 - Pour 120 ml of reserved pasta water into the pot with the butter mix. Toss in the pasta along with parmesan cheese. Keep mixing everything together until the sauce clings to the noodles. If it feels dry, splash in a bit more pasta water. Add salt and black pepper if needed.
07 - Divide the pasta between plates and lay the chicken on top. Sprinkle parsley and more parmesan over the dish if you like. Serve hot and dig in!

# Helpful Notes:

01 - Don’t crowd your pan while cooking chicken, or it won’t brown evenly.

Go Back