Ingredients
- Chicken breasts: 2, boneless, skinless
- Pasta: 1 pound, your choice (penne, fettuccine, etc.)
- Butter: 1/2 cup, unsalted
- Garlic: 4 cloves, minced
- Paprika: 1 tablespoon
- Red pepper flakes: 1/2 teaspoon (or to taste)
- Fresh parsley: 1/4 cup, chopped
- Parmesan cheese: 1/2 cup, grated
Instructions
- Step 1: Cook pasta according to package directions. Drain, reserving about 1 cup of pasta water.
- Step 2: While pasta is cooking, cut chicken breasts into bite-sized pieces. Season with salt, pepper, and a little paprika.
- Step 3: In a large skillet, melt butter over medium heat. Add garlic and red pepper flakes and cook for about 1 minute, until fragrant.
- Step 4: Add the seasoned chicken to the skillet and cook until fully cooked and lightly browned, about 5-7 minutes.
- Step 5: Stir in the cooked pasta, parsley, and Parmesan cheese. Add reserved pasta water as needed to create a creamy sauce. Toss to combine.
- Step 6: Serve immediately and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet with a splash of milk or chicken broth to prevent the pasta from drying out.
- Garnish with extra parsley and a sprinkle of Parmesan for a restaurant-worthy presentation.
- Don't be shy with the red pepper flakes; a little heat really complements the richness of the butter sauce!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American