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. Season the top side of the chicken. Increase heat to medium-high and cook chicken 3-5 minutes per side until cooked through (at least 160°F). Remove chicken to a plate to rest.
- Reduce skillet heat to low. Add remaining olive oil. Add 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 scrape the browned bits from the bottom as the liquid boils.
- Add 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 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 parsley. Stir to combine. Serve immediately, topped with 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. If serving four or more, consider adding 4-6 ounces of pasta and ⅓ lb chicken per person.