Creamy Butter Chicken Pasta

Ingredients
- 200g lumaca rigata pasta
- For the Garlic Butter Chicken Bites:
- 2 tbsp olive oil
- 2 boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- Salt and pepper, to taste
- 1/2 tsp paprika, optional
- 2 tbsp unsalted butter
- 3 garlic cloves, minced
- For the Creamy Parmesan Sauce:
- 2 tbsp unsalted butter
- 3 garlic cloves, minced
- 200ml double cream
- 200ml pasta water or chicken stock
- 150g Parmesan cheese, grated
- Salt and pepper, to taste
- Fresh parsley, chopped
Instructions
Method:
- Bring a large pot of salted water to the boil and cook the pasta according to package instructions, usually 8-10 minutes, until al dente. Strain, reserving 200ml of pasta water for the sauce, if necessary, and set aside.
- In a large skillet or frying pan, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken pieces and season with salt, pepper, and paprika.
- Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and golden brown.
- Add 2 tablespoons of butter and minced garlic to the skillet. Cook for an additional 1-2 minutes, until the garlic is fragrant. Remove from heat and set aside.
- Stir in the cream and reserved pasta water or chicken stock. Bring to a simmer and cook for3-4 minutes, allowing the sauce to thicken slightly.
- Gradually add the grated Parmesan, stirring constantly until the cheese is melted and the sauce becomes creamy. Season with salt and pepper to taste.
- Add the cooked pasta to the skillet with the creamy Parmesan sauce, tossing to coat the pasta evenly. If the sauce is too thick, add a bit more pasta water or chicken stock to reach your desired consistency.
- Serve with a sprinkling of chopped parsley.
Chef’s Tip:
You can also use white wine by substituting 100ml of pasta water/stock for 100ml wine.