Creamy Garlic Chicken Pasta

Ingredients:

For the pasta:
- 300 g pasta, such as penne, fettuccine, or spaghetti
- 1 tsp salt for the cooking water

For the chicken:
- 350 g boneless chicken breast
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp dried oregano

For the creamy garlic sauce:
- 1 tbsp butter
- 4 cloves garlic, finely minced
- 250 ml heavy cream
- 80 g parmesan cheese, finely grated
- 100 ml pasta cooking water
- 1/2 tsp black pepper
- 1/4 tsp salt, or to taste
- 1/2 tsp dried Italian herbs

For serving:
- 20 g parmesan cheese, grated
- Optional: fresh parsley or basil
- Optional: a pinch of chili flakes

Cooking method:

1. Prepare the chicken:
Cut the chicken breast into bite-sized pieces.
Season with salt, black pepper, paprika, and oregano.

Heat the olive oil in a large skillet over medium-high heat.
Add the chicken and cook for 6-8 minutes, turning occasionally, until golden and fully cooked.
Transfer the chicken to a plate and set aside.

2. Cook the pasta:
Bring a large pot of salted water to a boil.
Add the pasta and cook according to the package instructions until al dente.

Before draining, reserve about 100 ml of the pasta cooking water.
Drain the pasta and set aside.

3. Cook the garlic:
Reduce the skillet to medium heat.
Add the butter and allow it to melt.

Add the minced garlic and cook for about 30-60 seconds, stirring constantly.
Do not let the garlic burn.

4. Make the sauce:
Pour the heavy cream into the skillet and stir well.
Reduce the heat to medium-low and cook for 2-3 minutes.

Gradually add the parmesan while stirring until the cheese melts and the sauce becomes smooth.
Add black pepper, Italian herbs, and salt to taste.

5. Combine:
Return the cooked chicken to the skillet.
Add the drained pasta and toss everything together.

Gradually add some of the reserved pasta water until the sauce reaches the desired consistency.
Cook for another 1-2 minutes so the pasta absorbs some of the sauce.

6. Serve:
Remove from the heat and divide between plates.
Top with additional grated parmesan.

Add fresh parsley, basil, or chili flakes if desired.
Serve immediately while the sauce is hot and creamy.

Notes:
- This recipe makes about 4 servings.
- Chicken thighs can be used instead of chicken breast.
- Do not boil the sauce aggressively after adding the parmesan, as this can make the sauce separate.
- Add the pasta water gradually because you may not need all of it.
- For a stronger garlic flavor, use 5-6 garlic cloves.
- Mushrooms or spinach can be added to the sauce if desired.