Creamy Garlic and Chili Crisp Spaghetti

Instructions

1. 1

   Thinly slice the shallots, mince the garlic and finely grate the Parmesan. Cut the chicken into roughly 2 cm pieces.

2. 2

   Bring the water and salt to a boil in a 5-litre saucepan over high heat. Meanwhile, heat the olive oil in a 30 cm deep nonstick frying pan over medium-high heat for 2 minutes.

3. 3

   Add the chicken to the frying pan in a single layer and sprinkle with the black pepper. Cook for 8–10 minutes, turning occasionally, until lightly browned and the largest pieces reach 74°C/165°F in the centre. Transfer to a plate.

4. 4

   While the chicken cooks, add the dry spaghetti to the boiling water as soon as it is ready. Stir and boil uncovered over medium-high heat for the packet's al dente time, usually 10–12 minutes. Before draining, reserve 250 ml of the cooking water; do not rinse the pasta.

5. 5

   After removing the chicken, reduce the frying pan heat to medium-low. Add the butter and shallots and cook for 8–10 minutes, stirring regularly, until softened and lightly golden. This can happen while the spaghetti finishes cooking.

6. 6

   Stir the garlic, paprika, garlic powder and oregano into the shallots for 30 seconds. Add the chili crisp and stir for another 30 seconds, keeping the heat low enough that the garlic does not brown.

7. 7

   Pour in the cream and soy sauce. Bring to a gentle simmer over medium-low heat and cook for 2–3 minutes, stirring. Reduce the heat to low and stir in the Parmesan until melted.

8. 8

   Add the drained spaghetti, chicken with its plate juices, and 100 ml of the reserved pasta water. Toss over medium-low heat for 2–3 minutes, until the sauce coats the pasta and the chicken reaches 74°C/165°F again. Add more reserved pasta water, 15 ml at a time, if the sauce is too thick. Divide between four bowls and serve immediately.