Spicy Garlic Butter Chicken Pasta Cooking Guide

• Fill a large pot with salted water and bring it to a boil. Add the penne pasta and cook according to package instructions until al dente, usually around 10-12 minutes. Drain the pasta using a colander and set aside, reserving about 1/4 cup of the pasta water.
• While the pasta cooks, dice the chicken breast into bite-sized pieces. Season with salt and black pepper to taste.
• In a large skillet over medium-high heat, melt 2 tablespoons of the unsalted butter. Add the diced chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
• Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and red pepper flakes. Sauté for 1-2 minutes until fragrant and the garlic is lightly golden, being careful not to burn it.
• Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2 minutes to reduce slightly. Return the cooked chicken to the skillet, stir to coat in the sauce.
• Add the cooked penne pasta to the skillet. Toss everything together until well combined. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up. Stir in the grated Parmesan cheese until melted and creamy.
• Sprinkle the chopped fresh parsley over the pasta for a burst of color and freshness. Serve immediately while warm with extra Parmesan on the side if desired.