Bring 5 cups water to a boil in a large pot. This will take around 8minutes on very high heat. Then add in 170g Armando Spaghetti and 1 tsp salt. Cook the pasta for 8 minutes on high heat or until al dente. Set aside ¼ cup pasta water and drain the spaghetti.
Then heat up 2 tbsp olive oil in a pan for 30 seconds and add in 150g thinly cut boneless chicken pieces (½ to 1-inch pieces), ½ tsp salt, and 1 tsp chilli flakes. Sauté using a spatula for 6 to 7 minutes on medium high heat or until lightly browned and remove the chicken to a plate. Make sure to keep as much oil you can in the pan while taking the chicken pieces out.
To the remaining oil, add 1 tbsp olive oil, 5 thinly sliced garlic cloves and 2 long parsley stems. Fry for around 3 minutes on medium heat, while stirring occasionally with your spatula, or until the garlic is golden and toasted. Then remove the parsley stems.
Add the chicken back and 4 dried red chillies. Stir for a few seconds and then add the cooked spaghetti along with the pasta water and mix for a minute on low heat.
Lastly, add 2 tbsp grated parmesan cheese, 2 tbsp chopped parsley leaves and ¼ tsp salt. Mix well for another minute on low heat and it’s ready to serve.
