Start a pot of water boiling – add a little salt. In a large pan, start a generous chunk of butter melting on medium-low. Add like a pinch of half-sautéed onion and a tablespoon of diced garlic and let that all kind of mellow together for a couple minutes.
Start cutting up your chicken. One breast is enough for me and T, though we’d probably use two thighs if we had them. Chuck that in the pan, sprinkle like a tablespoon of flour and the spices on top. The flour makes a sort of pseudo-breading that works quite well.
It should be time to add the noodles to the water now – chuck in your favorite pasta.
Turn the chicken, then turn down the heat to low: it’ll still get a little crispy on the outside from the higher heat, but then cook all the way through and be delicious.
When the pasta’s done, scoop the pasta and like a quarter cup of pasta water into your pan, swirl it around so it’s all got some of the same flavoring, and serve.