Buttery Chicken Pasta Dish (Print Version)

# Ingredients:

01 - 1 pound diced chicken breasts.
02 - 1/2 teaspoon ground onion.
03 - 1/2 teaspoon table salt.
04 - 1/4 teaspoon cracked pepper.
05 - 1 teaspoon sweet paprika.
06 - 1 tablespoon virgin olive oil.
07 - 8 ounces pasta shells, small size.
08 - 1 teaspoon table salt.
09 - 3 tablespoons powdered chicken stock, split.
10 - 1/2 cup butter with salt.
11 - 2 teaspoons crushed garlic.
12 - 1/4 cup grated parmesan.
13 - Chopped fresh parsley for topping.

# Instructions:

01 - Blend spices together and toss with chicken chunks until fully covered.
02 - Sauté in oil for 8-10 minutes till crispy outside and reaches 165°F inside.
03 - Cook shells in water with salt and stock powder until tender but firm. Keep 1 cup cooking liquid.
04 - Heat butter with stock powder, throw in garlic and simmer for 1 minute.
05 - Pour in half cup of saved water, add shells and cheese. Mix well to blend.
06 - Place chicken over pasta, sprinkle with parsley and extra cheese if wanted.

# Notes:

01 - Keep some cooking water for a smooth sauce.
02 - Wipe chicken pieces dry before adding spices.
03 - Pour in pasta water bit by bit as you need it.

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