Description
A cozy, flavorful weeknight dinner that combines tender chicken with a sticky smoky garlic butter sauce and pasta, perfect for any busy evening.
Ingredients
For the Chicken
- 1 lb Chicken breasts or thighs, cut into bite-size pieces (Thighs are juicier, but breasts are leaner.)
For the Pasta
- 8 oz Pasta (penne, rigatoni, fettuccine, etc.) (Any shape works; choose one that holds sauce well.)
For the Sauce
- 4 tbsp Butter (Use real butter for the best flavor.)
- 4 cloves Garlic, minced (Do not skimp on fresh garlic.)
- 1 tbsp Smoked paprika (Adjust according to taste.)
- 2 tsp Brown sugar (Adds a sticky finish.)
- 2 tbsp Soy sauce (Adds savory depth.)
- 1 tbsp Lemon juice (Brightens the flavors.)
- 1/2 cup Parmesan cheese, grated (Optional, but recommended.)
- to taste Salt and pepper (For seasoning.)
- to taste Red pepper flakes (Optional for heat.)
- 1 cup Reserved pasta water (Use to adjust sauce consistency.)
Instructions
Preparation
- Boil the pasta in salted water until just al dente. Before draining, scoop out about 1 cup of pasta water and set it aside.
- Season the chicken pieces with salt, pepper, smoked paprika, and a tiny pinch of brown sugar.
Cooking
- Heat a large skillet over medium heat, add a bit of oil, then cook the chicken until browned and cooked through. Remove to a plate.
- In the same skillet, lower the heat and add butter, then garlic. Stir until fragrant, about 30 seconds.
- Add soy sauce, lemon juice, and another pinch of brown sugar to the skillet. Stir and let bubble briefly.
- Add the cooked chicken back in, then the pasta. Splash in reserved pasta water a little at a time until everything looks glossy and coated.
- Top with grated Parmesan and red pepper flakes if desired, and serve hot.
Notes
For best results, use a large skillet and do not overcrowd the chicken to ensure a nice sear. Reserve pasta water for adjusting sauce consistency and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dinner, Main Course
- Cuisine: American, Italian