Buttery Chicken Pasta (Print Version)

# Ingredients:

01 - A pound of chicken breasts, cut into small cubes.
02 - Half a teaspoon of onion powder.
03 - A half teaspoon of flaky salt.
04 - A quarter teaspoon of ground black pepper.
05 - One teaspoon of smoked paprika.
06 - A tablespoon of olive oil.
07 - Half a pound of small shell pasta.
08 - One teaspoon of coarse salt.
09 - Divide three tablespoons of chicken bouillon powder.
10 - Half a cup of salted butter.
11 - Two teaspoons of garlic, minced.
12 - A quarter cup of grated parmesan.
13 - Chopped parsley to sprinkle on top.

# Instructions:

01 - Toss chicken pieces with the spices to coat them all over.
02 - Heat oil and cook chicken for 8-10 minutes until browned and fully cooked to 165°F.
03 - In salted water with bouillon, boil the pasta until tender but not mushy. Save a cup of the pasta water before draining.
04 - Stir garlic into melted butter and bouillon for about a minute until fragrant.
05 - Pour in some reserved pasta water, toss cooked noodles with the sauce and parmesan. Combine until well-coated.
06 - Add chicken on top, garnish with parsley and extra parmesan, then enjoy.

# Notes:

01 - Hold on to some pasta water to get a smooth sauce texture.
02 - Dry the chicken off with a paper towel before covering it in seasoning.
03 - Use just a little pasta water at a time so you don’t overdo it.

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