Ingredients
Method
- Bring a large pot of salted water to boil and cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
- While pasta cooks, season chicken pieces generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through.
- Push chicken to one side of the skillet and add 2 tablespoons of butter. Once melted, add minced garlic and red pepper flakes. Cook for just 30 seconds until fragrant.
- Pour in white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Let the mixture simmer for 2-3 minutes to cook off the alcohol and concentrate flavors.
- Add the drained pasta to the skillet along with remaining butter. Toss everything together, adding reserved pasta water as needed to create a silky sauce that coats each piece. Remove from heat and stir in fresh parsley and half the Parmesan cheese.
Notes
Don't overcook the chicken as it continues cooking in the sauce. Avoid using too much wine which can overpower flavors. Never add cheese while pan is too hot or it will clump. Don't skip the pasta water - it's the secret to restaurant-quality glossy finish. Store leftovers in refrigerator for up to 3 days. Reheat gently in skillet with chicken broth or microwave on 50% power.
