First Step: Prep and Cook the Pasta Bring a large pot of salted water to a boil. Cook 8 ounces of spaghetti or your chosen pasta until al dente following package instructions. Save 1 cup of the starchy pasta cooking water before draining the pasta and set pasta aside.

Second Step: Season the Chicken In a small bowl, combine 1 ½ teaspoons garlic powder, 1 ½ teaspoons dried parsley, 1 teaspoon salt, ½ teaspoon ground black pepper, and 1 tablespoon olive oil. Coat the butterflied chicken breasts evenly with this spice mixture to infuse them with flavor.

Third Step: Cook the Chicken Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for approximately 3-5 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and keep warm.

Fourth Step: Make the Garlic Butter Sauce In the same skillet, reduce heat to medium-low and melt ½ cup salted butter. Add 6 cloves of minced garlic and sauté carefully for about 2 minutes until fragrant but not browned, avoiding bitterness. Add crushed red pepper flakes now if you prefer a spicy kick.

Fifth Step: Combine Pasta and Sauce Remove half of the garlic butter sauce into a small bowl for drizzling later. Add the cooked pasta to the skillet with the remaining sauce and toss to coat the pasta evenly. Stir in ¼ cup Parmesan cheese and slowly incorporate reserved pasta water starting with ⅓ cup, adjusting for a silky sauce consistency. Season with additional salt and pepper if needed.

Final Step: Assemble and Serve Slice the cooked chicken into thin strips and serve on or alongside the pasta. Drizzle the reserved garlic butter sauce over both the chicken and pasta. Garnish with the remaining Parmesan cheese and freshly diced parsley. Add optional toppings like lemon zest or fresh basil to customize the dish to your liking. Serve immediately for the best flavor and texture.