Ingredients:

  • 1 lb linguine or spaghetti
  • 2 tbsp sea salt
  • 4 tbsp unsalted high-quality butter
  • 6 large garlic cloves, microplaned or finely minced
  • 1 cup heavy cream
  • 1.5 cups freshly grated Parmigiano-Reggiano
  • 0.5 tsp freshly cracked black pepper
  • 0.25 tsp red pepper flakes
  • 2 tbsp fresh Italian parsley, chiffonade
  • 1 lb chicken breast, thinly sliced
  • 1.5 cups reserved pasta cooking water

Instructions:

  1. Boil the linguine in heavily salted water until it is just shy of al dente, approximately 2 minutes less than the package instructions.
  2. Before draining the pasta, reserve 1.5 cups of the starchy pasta cooking water to act as the emulsification base for the sauce.
  3. In a wide 12-inch skillet, place the butter and minced garlic while the pan is cold. Turn the heat to medium, allowing the garlic to infuse the butter as it melts until soft and fragrant.
  4. Add the thinly sliced chicken breast to the skillet. Sear for 3 minutes per side until golden brown and the internal temperature reaches 165°F (74°C).
  5. Pour the heavy cream and 1 cup of the reserved pasta water into the skillet. Bring to a gentle simmer, whisking to combine.
  6. Add the cooked pasta to the skillet, tossing constantly to coat the strands in the liquid.
  7. Remove the skillet from the heat. Fold in the Parmigiano-Reggiano, black pepper, and red pepper flakes, stirring until the cheese is completely melted and the sauce is glossy. Add more pasta water if needed to reach desired consistency.
  8. Garnish with fresh Italian parsley and serve immediately.