Buttery garlic chicken tossed with penne and a heap of parmesan.
Ingredients
Chicken breast1 lb
Garlic4 cloves
Penne pasta8 oz
Olive oil2 tbsp
Butter3 tbsp
Grated parmesan1/2 cup
Steps
Bring a large pot of salted water to a boil; cook the penne until al dente, about 1 minute less than the package says. Save ½ cup pasta water before draining — it's what makes the sauce silky.
While the water heats, pat the chicken dry, dice it into ¾-inch pieces, and season with ½ tsp salt and pepper; mince the garlic.
Heat the olive oil in a large skillet over medium-high; cook the chicken in a single layer, stirring occasionally, 7–8 minutes until golden and no longer pink in the center.
Drop the heat to medium, add the butter and garlic, and cook 30–60 seconds until fragrant.
Add the penne and ¼ cup of the pasta water and toss to coat.
Off the heat, add the parmesan a handful at a time, tossing constantly — off the heat it melts smooth instead of clumping. Loosen with more pasta water as needed.
Finish with plenty of black pepper and serve.
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