Ingredients
Equipment
Method
- Pat chicken dry. Butterfly the chicken breast into two thin slices. Season the top side of the chicken pieces with salt and pepper.
- Preheat a high-sided skillet over medium heat. Add 1-2 tablespoons of olive oil. When the oil ripples, place the chicken seasoned side down in the pan. Season the top side of the chicken with salt and pepper. Increase the heat to medium-high and cook the chicken about 3-5 minutes per side until cooked through (at least 160°F). Remove chicken to a plate to rest.
- Without cleaning the pan, reduce heat to low. Add the remaining olive oil. Add the minced garlic and cook, stirring constantly, about 30-60 seconds until slightly softened. Do not let it burn.
- Add a splash of water to the pan. Increase heat to high and use a spatula to scrape the browned bits from the bottom as the liquid boils.
- Add the dried pasta, salt, and pepper to the pan. Stir. Add just enough water to almost cover the pasta.
- When the water boils, set a timer for the "al dente" time on the pasta box. Keep heat on high, stirring constantly as the pasta cooks to prevent sticking. Add small amounts of water as needed.
- When about a minute of cooking time remains and very little water is left, reduce heat to low. Add the parmesan cheese and stir to melt into a creamy sauce. Remove from heat.
- Slice the chicken and add it back to the pan with half the chopped parsley. Stir to combine. Serve immediately, topped with the remaining parsley and additional parmesan cheese.
Notes
*Do not use fresh or gourmet pasta. Boxed dried pasta works best.
**The internal temperature for doneness on chicken breast is 165°F, but the chicken will continue cooking as it rests. You can safely pull it off the heat early.
This recipe serves 2-3 people. For larger groups, increase pasta and chicken accordingly.