Ingredients:

  • 5 lb (680 g) Boneless, Skinless Chicken Breasts, cut into 1-inch cubes
  • 1 tsp Kosher Salt, plus more for seasoning
  • ½ tsp Black Pepper, freshly ground
  • 2 Tbsp Olive Oil (for searing)
  • 12 oz (340 g) Spaghetti
  • 3 quarts (2.8 L) Water
  • 2 Tbsp Kosher Salt (for pasta water)
  • 3 Tbsp Olive Oil, extra virgin (for the sauce)
  • 4 cloves Garlic, minced finely
  • 1 pint Grape Tomatoes, left whole
  • ½ cup Dry White Wine or Low-Sodium Chicken Stock
  • ½ tsp Dried Oregano
  • 1 Tbsp Unsalted Butter
  • ½ cup Parmesan cheese, freshly grated, plus extra for serving
  • ¼ cup Fresh Basil, roughly chopped
  • 1 Tbsp Fresh Lemon Juice
  • Pinch of Red Pepper Flakes (optional)

Instructions:

  1. Prep the Chicken: Dice the chicken breasts into even 1-inch cubes. Season generously with 1 tsp salt and ½ tsp pepper.
  2. Boil the Pasta Water: Bring 3 quarts of water to a rolling boil in the stock pot. Add 2 Tbsp of salt.
  3. Cook the Pasta: Add the spaghetti to the boiling water and cook until al dente (usually 1-2 minutes less than package directions).
  4. Crucial Step—Reserve the Water: Before draining, scoop out and reserve at least 1 cup (240 ml) of the starchy pasta water. Drain the spaghetti and set aside.
  5. Sear the Chicken: Heat 2 Tbsp Olive Oil in the large skillet over medium-high heat until shimmering. Add the seasoned chicken in a single layer and sear for 3–4 minutes per side until deeply golden and cooked through.
  6. Remove: Transfer the cooked chicken to a clean bowl and set aside. Leave the rendered fat and browned bits ('fond') in the pan.
  7. Sauté Aromatics: Reduce the heat to medium. Add the remaining 3 Tbsp of Olive Oil. Add the minced garlic and sauté for 30–60 seconds until fragrant—do not let it burn! Add the dried oregano.
  8. Burst the Tomatoes: Add the whole grape tomatoes and a small pinch of salt. Cook, stirring occasionally, for 5–7 minutes. Using the back of a spoon or spatula, gently press down on the tomatoes until most of them have burst and released their juices, creating a rustic sauce base.
  9. Deglaze: Pour in the white wine (or stock) and scrape up any browned bits from the bottom of the pan. Bring to a simmer and let the liquid reduce by half, about 2 minutes.
  10. Reintroduce Chicken: Return the sautéed chicken and any accumulated juices to the pan. Stir to coat.
  11. Create the Emulsion: Add ½ cup of the reserved pasta water and the 1 Tbsp of butter. Bring the sauce to a gentle bubble, shaking the pan or stirring vigorously. The butter and starch from the water will combine to create a shiny, light, creamy sauce.
  12. Toss the Spaghetti: Add the al dente spaghetti to the skillet. Toss everything vigorously with tongs, ensuring the pasta is well coated and absorbs the sauce (cook for about 1 minute). Add more pasta water, a tablespoon at a time, if the sauce looks too dry.
  13. Final Seasoning: Remove the pan from the heat. Stir in the freshly grated Parmesan, chopped fresh basil, and lemon juice. Taste and adjust seasoning with extra salt, pepper, or red pepper flakes if desired.
  14. Serve Immediately: Divide into bowls and finish with extra Parmesan and a drizzle of fresh olive oil.