Chicken Pasta with Lemon-Dijon Butter

Instructions

1. 1

   Put the water and 6 g salt in a 5-litre pot, cover and bring to a boil over high heat. While it heats, mince the garlic, chop the parsley, grate the Parmesan and measure the sauce ingredients.

2. 2

   On a separate board, cut the raw chicken into roughly 3 cm pieces. Season with the remaining 3 g salt, black pepper, cayenne, garlic powder, onion powder, paprika and 0.5 tsp chili flakes.

3. 3

   Heat a deep 30 cm frying pan over medium-high heat for 2 minutes. Divide the oil and chicken between two batches. Cook each batch in a single layer for 6–8 minutes, turning occasionally, until browned and the largest pieces reach 74°C/165°F. Transfer the cooked chicken to a plate.

4. 4

   While the first chicken batch cooks, add the dry pasta to the boiling water. Cook uncovered at a steady boil for the package time, usually 10–12 minutes, stirring occasionally. Reserve 250 ml cooking water before draining; do not rinse the pasta.

5. 5

   After removing the second chicken batch, reduce the frying pan to medium-low. Add the butter and garlic and stir for about 1 minute, until fragrant without browning the garlic.

6. 6

   Pour in the ready-to-use chicken broth and scrape up the browned bits. Stir in the cream, Dijon and remaining 0.5 tsp chili flakes. Bring to a gentle simmer and cook for 2 minutes.

7. 7

   Reduce the heat to low. Add the drained pasta, Parmesan, parsley, lemon juice and 60 ml reserved pasta water. Toss for 1–2 minutes until glossy, adding more reserved water in 30 ml increments only if needed to loosen the sauce.

8. 8

   Return the chicken and its collected juices to the pan. Toss over medium-low heat for 1–2 minutes, until everything is hot and the chicken reaches 74°C/165°F again. Divide between four bowls and serve.