Pasta

A comforting, restaurant-style dinner made with tender garlic-butter chicken, creamy Parmesan pasta, and plenty of savory garlic flavor. It’s simple enough for a weeknight but feels special enough for a cozy dinner.

🥘 Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts
• 1 tsp paprika
• ½ tsp salt, or to taste
• ½ tsp black pepper
• 1 tbsp butter

For the Creamy Pasta

• 300 g spaghetti
• 2 tbsp butter
• 4 cloves garlic, finely minced
• ½ cup heavy cream
• ¼ cup freshly grated Parmesan cheese
• Salt and black pepper, to taste
• 2–3 tbsp reserved pasta water, as needed
• 2 tbsp chopped fresh parsley

👩‍🍳 Instructions

1. Cook the spaghetti

1. Bring a large pot of salted water to a boil.
2. Add the spaghetti and cook according to the package directions until al dente.
3. Before draining, reserve about ½ cup of pasta water.
4. Drain the spaghetti and set aside.

2. Season the chicken

1. Pat the chicken breasts dry with paper towels.
2. Season both sides with paprika, salt, and black pepper.
3. For thicker chicken breasts, gently pound them to an even thickness so they cook evenly.

3. Cook the garlic-butter chicken

1. Heat a large skillet over medium-high heat.
2. Add 1 tablespoon butter.
3. Once melted and hot, place the chicken breasts in the skillet.
4. Cook for about 5–7 minutes per side, depending on thickness, until golden brown and cooked through.
5. The chicken should reach 165°F / 74°C in the thickest part.
6. Transfer the chicken to a plate and let it rest for 5 minutes.

4. Make the creamy garlic sauce

1. Reduce the skillet heat to medium.
2. Add the remaining 2 tablespoons butter.
3. Add the minced garlic and sauté for about 30–60 seconds, just until fragrant. Avoid browning the garlic.
4. Pour in the heavy cream and stir, scraping up the flavorful browned bits from the bottom of the pan.
5. Simmer gently for 2–3 minutes.
6. Stir in the Parmesan cheese.
7. Season with salt and black pepper.
8. If the sauce is too thick, add a splash of reserved pasta water until it reaches a smooth, creamy consistency.

5. Combine the pasta

1. Add the cooked spaghetti directly to the creamy sauce.
2. Toss thoroughly until every strand is coated.
3. Add another splash of pasta water if needed.
4. Cook for another 1–2 minutes over low heat.

6. Assemble

1. Slice the rested chicken into strips or bite-sized pieces.
2. Divide the creamy pasta between plates.
3. Arrange the garlic-butter chicken over the top.
4. Sprinkle generously with chopped parsley.
5. Finish with a little extra Parmesan and freshly cracked black pepper if desired.

🍽️ Serving Suggestions

Serve immediately with:

• Steamed broccoli
• Roasted asparagus
• A simple green salad
• Garlic bread
• Extra Parmesan and parsley

💡 Tips for the Best Results

• Don’t overcook the chicken: Remove it from the pan once it reaches 165°F/74°C.
• Use freshly grated Parmesan: It melts more smoothly into the cream sauce.
• Reserve pasta water: The starchy water helps loosen and emulsify the sauce.
• Keep the sauce at a gentle simmer: Very high heat can make a cream-based sauce greasy or cause the cheese to become grainy.
• Rest the chicken: A few minutes of resting keeps the chicken juicier when sliced.

⏱️ Quick Details

Prep time: 10 minutes
Cook time: 25 minutes
Total time: About 35 minutes
Servings: 4

Note: This is a creamy, protein-rich meal, but the spaghetti makes it moderate-to-high in carbohydrates. For a lower-carb version, substitute the spaghetti with zucchini noodles, shirataki noodles, or another low-carb pasta.