In a bowl, combine the chicken pieces with olive oil, chopped garlic, salt, pepper, and paprika and let marinate for at least 15 minutes. Heat a large skillet over medium heat and add the marinated chicken pieces. Fry for 6-8 minutes until golden brown and cooked through. Turn occasionally and garnish with fresh parsley after frying.
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain, reserving some of the cooking water. In the same pan used to cook the chicken, melt the butter over medium heat, then add the minced garlic and sauté for 1-2 minutes until fragrant. Pour the cream into the pan and bring to a boil. Stir in the freshly grated Parmesan cheese until melted and the sauce becomes creamy. Season with salt and pepper. If the sauce is too thick, add a little of the reserved pasta water. Add the cooked pasta to the pan with the sauce and toss well. Then gently fold in the chicken bites. Serve the creamy Parmesan pasta in bowls and garnish with fresh basil leaves.
ADVERTISEMENT
