Buttered Chicken Pasta (Print Version)

# Ingredients:

01 - 1 pound diced chicken breast.
02 - 1 teaspoon smoked paprika.
03 - 1/2 teaspoon coarse salt.
04 - 1/2 teaspoon onion powder.
05 - 1/4 teaspoon ground pepper.
06 - 1 tablespoon of olive oil.
07 - 8 ounces of shell pasta.
08 - 1 teaspoon salt.
09 - 3 tablespoons chicken broth powder, split up.
10 - 1/2 cup of butter, salted.
11 - 2 teaspoons of garlic, chopped finely.
12 - 1/4 cup parmesan, shredded.
13 - Chopped parsley for sprinkles.

# Instructions:

01 - Toss the chicken pieces with the spices to coat them thoroughly.
02 - Heat oil and cook the chicken for 8-10 minutes, ensuring it’s golden outside and fully cooked inside (165°F).
03 - Cook pasta in a salted, broth-flavored pot of boiling water until just tender. Save 1 cup of the cooking water before draining.
04 - In a pan, melt butter with broth powder, then stir in garlic and cook just a bit.
05 - Combine the pasta, a splash of the pasta water, and parmesan into the sauce. Stir until it’s all coated.
06 - Pile the chicken onto the pasta, sprinkle with parsley, and toss on some extra parmesan if you’d like.

# Notes:

01 - Keep a bit of pasta water—it makes a smoother sauce.
02 - Blot chicken with a paper towel before adding spice.
03 - Add water bit by bit if the sauce seems too thick.

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