Rule-Breaker's Butter Chicken Pasta

Toss cubed chicken with yogurt, paprika, cumin, and salt in a bowl. Let it marinate for at least 15 minutes while you prep everything else. This is where the flavor foundation gets scandalously cozy.

Melt butter in a large pan over medium heat. Add diced onion and cook until softened and slightly golden, about 5 minutes. This is Viola's butter-breaking-the-rules moment — trust it.

Add minced garlic and grated ginger. Stir for 1 minute until fragrant, letting those aromatics wake up.

Pour in tomato sauce and add cayenne. Let it simmer for 10 minutes, watching the sauce deepen and concentrate.

Push the sauce to one side and add marinated chicken to the pan. Cook for 5-6 minutes, turning occasionally, until chicken is cooked through and lightly golden at the edges.

Add pineapple cubes and stir gently — this is the scandalous ingredient doing its sweet-salty magic.

Pour in heavy cream and stir until the sauce becomes glossy and silky. Reduce heat and simmer for 3 minutes. Taste and adjust salt if needed.

Cook spaghetti in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water before draining — this liquid gold is non-negotiable for Viola.

Add drained pasta to the butter sauce. Toss vigorously, adding splashes of pasta water as needed to create a luscious coating that clings to every strand.

Remove from heat. Fold in fresh parsley and half the cilantro. Let everything marry together for 1 minute.

Divide pasta among warm bowls. Top with remaining cilantro and a generous snowfall of grated Parmesan. Serve immediately — this beauty doesn't wait.