Pâtes au poulet et au beurre à l’ail

Ingrédients

• 1 pound thinly sliced chicken breasts
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon chicken bouillon
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon thyme
• 3 tablespoons olive oil
• 16 ounces spaghetti or any favorite pasta shape
• 5 tablespoons butter
• 8 cloves garlic, peeled and minced
• 1/2 teaspoon crushed pepper flakes (adjust to taste)
• 2/3 cup freshly grated Parmesan cheese
• Fresh minced parsley for garnish (optional)

Préparation

1. 1

   Preparation: Gather all ingredients and thinly slice the chicken breasts for quick and even cooking.

2. 2

   Season the Chicken: In a bowl, evenly coat the chicken with salt, black pepper, chicken bouillon, garlic powder, paprika, and thyme to infuse the meat with rich flavors.

3. 3

   Cook the Chicken: Heat olive oil in a large skillet over medium-high heat, then add the seasoned chicken. Sauté for 5-7 minutes until the chicken is cooked through and reaches an internal temperature of 165°F, ensuring safety and juiciness.

4. 4

   Cook the Pasta: While the chicken cooks, boil the spaghetti according to package directions until al dente. Drain the pasta, reserving a little pasta water to help adjust the sauce later.

5. 5

   Make the Garlic Butter Sauce: In the same skillet, reduce heat to medium and melt the butter. Add the minced garlic and crushed pepper flakes, cooking for 1-2 minutes until fragrant and aromatic, building the base flavor for the dish.

6. 6

   Combine and Finish: Return the cooked chicken to the skillet, add the drained spaghetti, then toss gently to coat everything with the garlic butter sauce. Use reserved pasta water as needed to loosen and combine the sauce. Stir in the freshly grated Parmesan cheese to add creaminess and depth.

7. 7

   Serve: Garnish with fresh minced parsley if desired and serve immediately for the best flavor and texture.