Ingredients:

  • 225g chicken breast, thinly sliced into strips
  • 200g dry linguine or spaghetti
  • 15ml olive oil
  • 30g unsalted butter
  • 4 cloves fresh garlic, minced
  • 120ml heavy cream
  • 40g Parmigiano-Reggiano, freshly grated
  • 120ml reserved pasta water
  • 5g fresh parsley, finely chopped
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Instructions:

  1. Boil the pasta in a large pot of heavily salted water until al dente. Reserve at least 120ml of the starchy pasta water before draining.
  2. Pat the chicken strips dry and season with salt and pepper. Heat olive oil in a wide skillet over medium-high heat. Sear chicken until golden-brown, approximately 5 minutes. Remove chicken from the pan and set aside.
  3. Lower heat to medium. Add butter to the skillet and allow to foam. Add minced garlic and sauté for 1 minute until fragrant but not browned.
  4. Whisk in the heavy cream and simmer for 2 minutes to allow the sauce to slightly thicken.
  5. Add the cooked pasta, seared chicken, and Parmigiano-Reggiano to the skillet. Slowly pour in 120ml of reserved pasta water while tossing everything together. Continue to cook for 2 minutes until the sauce is silky and clings to the pasta. Garnish with fresh parsley and serve immediately.