Honey Mustard Chicken Pasta

ring a large pot of heavily salted water to a rolling boil. Add your chosen pasta and cook according to package directions until it is al dente. This is crucial. “Al dente” means “to the tooth” in Italian—the pasta should still have a slight, firm bite. It will continue to cook slightly when mixed with the hot sauce, so undercooking it just a little prevents it from becoming mushy. Before draining, carefully reserve at least 1 cup of the starchy pasta water. Drain the pasta and set it aside.

In a medium bowl, toss the chicken slices with 1 teaspoon of salt, ½ teaspoon of black pepper, 1 teaspoon of garlic powder, and ½ teaspoon of smoked paprika until evenly coated.

Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the seasoned chicken in a single layer. Don’t overcrowd the pan; cook in two batches if necessary. Crowding the pan will steam the chicken instead of searing it. Cook for 3-4 minutes per side, until cooked through. Remove the chicken from the skillet and set it aside on a plate.

Reduce the heat to medium. Add the 2 tablespoons of butter to the same skillet. As it melts, use a wooden spoon to scrape up any browned bits (the “fond”) from the bottom of the pan—this is pure flavor! Add the 4 cloves of minced garlic and sauté for about 30-60 seconds, until fragrant. Be careful not to burn the garlic, as it will become bitter.