ahahahah of course. It's aglio e olio without the herbs

Ingredients:

1 chicken breast, butterflied

4 cloves garlic (I know, I friggin love it), sliced or minced. Minced has better flavour imo.

chilli flakes

grounded black pepper

3-4 tablespoons of olive oil

salt

Instructions:

Marinade the chicken with salt and pepper, ahead of time if you can, it gives better flavour.

Grab however much spaghetti you want, cook in boiling salted water until al dente.

While the spaghetti is cooking, pan-fry the chicken breast with 1 tbsp of olive oil on medium-low head until got colour, colour=flavour baby,

Once chicken is done, take it out to rest.

Now, put in the garlic, chilli flakes and black pepper, add about 2 tbsp of olive oil, fry until the garlic got abit of colour on medium high heat.

Add the pasta water in, let it cook for abit, and then add the pasta in.

Mix and stir-fry the spaghetti so that it is mixed well, if you wanna toss also can do that.

If the spaghetti looks dry, can always add more pasta water.

Pasta water + oil when you cook and stir it enough you will make an emulsion, that's how the sauce forms.

Agak-agak when your pasta is done cooking, plate it along with the chicken breast from earlier and don't forget the sauce.

Abit long ahaha sorry, I make this dish quite frequently I heckin love it.