Creamy Calabrian Chili Pasta

Instructions

1. Bring a large pot of well-salted water to a boil. Cook pasta until just shy of al dente. Reserve about 1 cup of pasta water, then drain.
2. In a large skillet or sauté pan, heat the butter and olive oil over very low heat. Add the minced garlic and cook gently until fragrant, soft, and just beginning to turn golden.
3. Add the tomato paste and cook, stirring often, until it darkens slightly and starts to stick to the pan (about 2–3 minutes). Stir in the Calabrian chili paste until fully combined.
4. Pour in the heavy cream and ½ cup chicken stock. Stir to combine and bring to a gentle simmer. Let it cook until slightly thickened but still looser than your final sauce.
5. Stir in the Parmesan, lemon zest, a small squeeze of lemon juice, and season with salt, pepper, MSG (if using), oregano, and thyme. Taste and adjust.
6. Add the cooked chicken to the sauce. If the sauce is too thick, loosen it with a splash of pasta water or more stock.
7. Add the drained pasta directly to the sauce and toss to coat. Add pasta water as needed until the sauce clings smoothly to the noodles.
8. Taste again and adjust salt, spice, or lemon. Remove from heat and fold in fresh basil.
9. Serve immediately with extra Parmesan, cracked black pepper, and a drizzle of olive oil. Add more Calabrian chili if you like it aggressive.