Garlic Butter Chicken with Lemon Pasta

Dice 600 gr Chicken Fillet into cubes. Season with salt, black pepper, and red pepper.

Finely chop 6 cloves Garlic, squeeze the juice from ¹/₂ piece Lemon, and grate a little of the lemon zest.

Heat half of 80 gr Butter in a large, deep pan over medium heat. Add the diced chicken fillet and cook for 7–8 minutes, stirring, until golden and fully cooked.

Once the chicken fillet is ready, add half of the garlic, the grated lemon zest, and a little of the lemon juice. Stir and cook for another 1–2 minutes to allow the flavors to combine.

Remove the chicken from the heat and transfer it to another container, making sure to collect the pieces of garlic. Keep the pan with the remaining fat, as you will use it later.

Cook the pasta according to the package instructions until al dente. When ready, reserve a small amount of the pasta water in a cup, then drain.

In the same pan used for the chicken, add the remaining half of 80 gr Butter and melt it over low heat.

Once the butter is completely melted, add 120 ml Vegetable cooking cream and the remaining garlic. Gradually add 80 gr Shaved Grana Padano, stirring until a creamy sauce forms.

Season with salt and black pepper to taste.

Add the drained pasta to the pan with the sauce and mix well. If the sauce is too thick, add a little of the reserved pasta water.

Serve and sprinkle with fresh parsley and extra Parmesan if desired.