Quick Garlic Butter Chicken Pasta So Good It's Dangerous

Do you ever look at a recipe and think there's nowhere near enough garlic in that and immediately double the garlic? I do it all the time, I absolutely love this stuff. But this garlic butter chicken pasta recipe has already got six fat cloves of garlic in it, so what are you going to do with that? I dare you to put in more. Start off with three chicken breasts that have been chopped into small pieces and then we're going to season that with half a teaspoon each of salt and black pepper and a teaspoon each of paprika and dried oregano. Give that a really good mix together so that chicken's nicely coated and then we want to heat a large frying pan over a medium heat and add in a tablespoon of oil. Once that oil's heated up add the chicken to the pan and then we're going to cook that so it's just about cooked through and it's lovely and golden. It should take about five or six minutes altogether and just keep moving it around the pan until it's nicely cooked through. That coating on the chicken will ensure it gets a really lovely colour on it. Then we want to remove the chicken from the pan and place it in a bowl and we're going to use that same pan to make the rest of the recipe. So into that pan which should still be on a medium heat add in two tablespoons of unsalted butter and then we're going to melt that down and add in a finely sliced onion. You want to fry that together for about two to three minutes until those onions start to go translucent. Next in goes the garlic, so we've got six fat cloves of garlic that you want to peel and mince up and then add into the pan. We're also going to add in some dried parsley here, I like to do that so that the sauce has got some lovely green speckles in that reminds me of garlic bread, so we add in two teaspoons of dried parsley or you can replace it with some freshly chopped parsley if you prefer. Next in it goes some chicken stock so we've got 960 ml which is about four cups of chicken stock, you need to have plenty of chicken stock in there to cook the pasta in. So bring that stock to the boil and then we're going to add in 300 grams or 10 and a half ounces of dried spaghetti and then you want to push that down so it's thoroughly covered in the sauce. Place a lid on the pan or you can add some foil to it and turn it down to a gentle simmer. We're going to cook it for about 10 to 12 minutes but give it a check a couple of times during cooking and separate the pasta because it will try to stick together. After about 10 to 12 minutes that pasta should be just about al dente, takes a little bit longer to cook it in stock but it's absolutely worth it because it absorbs all that lovely flavour. Then we're going to add in 80 ml or a third of a cup of double or heavy cream plus 50 grams which is about half a cup of parmesan, give it a little stir together and then add that cooked chicken from earlier. Then we're just going to heat through for a further two to three minutes stirring a couple of times until that chicken is heated through. You should find this dish is nice and saucy, you don't want it to be a dry pasta so if you feel like you need to add a little bit more sauce you can add in another splash of cream or if you've got a little bit of pasta cooking water left over you could stir that in instead. And now that pasta is ready to serve, I like to use a set of tongs just to get all that spaghetti out of the pan and then use a spoon to scoop up the chicken and put it over the pasta along with a nice drizzle of sauce. I like to sprinkle on a little bit of fresh or dried parsley before serving and you know what we've already gone in there with loads of garlic so why not add a side of garlic bread. And that's it absolutely delicious and easy decadent dinner done in 25 minutes, an absolute one pan weeknight winner.