Once you try, this’ll be your go to pasta recipe. It only takes 30 minutes to come together and turns perfect every single time, it’s so good!
PROCESS:
- Start by seasoning your chicken breasts with salt, pepper, and smoked paprika, then let them marinate for a bit.
- In a hot pan, melt some butter and cook the chicken for about 7 minutes on each side until it’s nice and cooked through, then set it aside.
- In the same pan, toss in some chopped garlic and sauté for a few seconds before adding milk and chicken stock. Add your pasta and cook it until it’s almost done, then stir in some Parmesan cheese until it gets creamy.
- Finally, slice the chicken and place it on top, sprinkle with fresh herbs, and dig in enjoy!
Here’s what you are going to need to make it:
Pasta: You can use spaghetti, penne, or whatever pasta you like best.
Chicken Breasts: Boneless and skinless are easiest to work with.
Butter: This adds a nice richness; if you prefer, you can swap in olive oil instead.
Salt: You’ll need this for seasoning the chicken and pasta.
Black Pepper: Freshly ground gives the best flavor.
Smoked Paprika: This adds a delicious smoky kick—feel free to use more or less depending on your taste!
Garlic: Fresh garlic is a must for that awesome flavor; adjust the amount if you really love garlic.
Milk: Whole milk works great for a creamy sauce, but you can use half-and-half or even a non-dairy milk if that’s your preference.
Chicken Stock: Go for low-sodium stock to keep things balanced; either homemade or store-bought is fine.
Grated Parmesan Cheese: Freshly grated is best for melting; you can mix in some Pecorino Romano if you want a sharper flavor
Basil: Dried works, but fresh basil can really elevate the dish.
Chili Flakes: This adds a nice bit of heat; adjust to your spice level.
Coriander: Chopped fresh coriander adds a lovely touch on top.
INGREDIENTS:
- 8 ounces or 220 grams Pasta
- 2 Chicken breast
- 2 tbsp Butter
- Salt
- Black pepper
- Smoked paprika
- Garlic-4-6 (chopped)
- Milk -2 cups
- Chicken Stock -2 cups
- Grated Parmesan-1 cup
- Basil- 1 tsp
- Chili flakes-1 tsp
- Coriander for Garnish
INSTRUCTIONS:
Step 1: Marinate the Chicken
- Start by seasoning your chicken breasts with salt, pepper, and smoked paprika. Make sure to coat them evenly. Let them marinate for at least 15-30 minutes if you have the time; this helps the flavors really sink in.
Step 2: Cook the Chicken
- Heat a pan over medium-high heat and add a generous amount of butter. Once it’s melted and bubbling, carefully add the marinated chicken breasts. Cook them for about 7 minutes on one side without moving them, so they get a nice golden crust. After 7 minutes, flip the chicken and cook for another 7 minutes or until they’re fully cooked (the internal temperature should reach 165°F/75°C). Once done, remove the chicken from the pan and set it aside on a plate.
Step 3: Sauté the Garlic
- In the same pan, lower the heat a bit and toss in your chopped garlic. Sauté it for just 30 seconds to a minute until it’s fragrant be careful not to let it burn, as burnt garlic can taste bitter.
Step 4: Add the Liquids
- Pour in the milk and chicken stock into the pan with the garlic. Stir everything together, scraping up any bits from the bottom of the pan for extra flavor. This will form the base of your sauce.
Step 5: Cook the Pasta
- Add your pasta to the pan. Stir well to make sure it’s coated in the liquid. Cook the pasta according to the package instructions but keep an eye on it. You want it to be about 90% done before moving to the next step, as it will continue cooking in the sauce.
Step 6: Mix in the Cheese
- Once the pasta is nearly done, gradually stir in the finely grated Parmesan cheese. This will help thicken the sauce and give it that creamy, cheesy goodness. Mix gently to combine everything well.
Step 8: Simmer
- Let the mixture simmer on low heat for a couple of minutes. This allows the pasta to finish cooking and soak up the flavors from the sauce. If the sauce is too thick, you can add a little more chicken stock or pasta water to loosen it up.
Step 8: Final touches and serve!
- Finish and Serve: Finally, slice the cooked chicken and place it on top of the pasta. Garnish with freshly chopped coriander or parsley for a pop of color and freshness. Serve it hot and enjoy your delicious pasta dish! You can pair it with a side salad or some crusty bread if you like.
Tips and Notes:
- Marinate Longer for More Flavor: If you have time, marinate the chicken for a few hours or even overnight in the fridge. This will deepen the flavors.
- Use a Meat Thermometer: To ensure the chicken is cooked perfectly, use a meat thermometer. It should read 165°F (75°C) in the thickest part.
- Customize the Seasoning: Feel free to add other herbs or spices to the chicken marinade, like garlic powder, onion powder, or Italian seasoning, to suit your taste.
- Choose the Right Pasta: While this recipe uses spaghetti, you can substitute it with other types like fettuccine or penne just adjust the cooking time as needed.
- Control the Creaminess: If you prefer a creamier sauce, you can add a bit of cream or more cheese. For a lighter version, stick with just milk.
- Reserve Pasta Water: Always save a cup of pasta water before draining. It’s great for adjusting the sauce’s consistency and helping it adhere to the pasta.
- Add Vegetables: Consider tossing in some fresh veggies like spinach, cherry tomatoes, or bell peppers while the pasta is cooking for added nutrition and color.
- Storage: If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or stock to loosen the sauce.
- Garnish Ideas: In addition to coriander or parsley, you can also sprinkle some red pepper flakes or more Parmesan on top before serving for extra flavor.
- Pairing Suggestions: This pasta dish pairs nicely with a simple side salad or garlic bread, making for a complete and satisfying meal!
