Ingredients:

  • 1 lb spaghetti
  • 1 tbsp sea salt
  • 1 cup reserved pasta cooking water
  • 4 tbsp unsalted butter
  • 6 cloves garlic, minced
  • 1 cup heavy cream
  • 0.5 cup freshly grated Parmesan cheese
  • 0.5 tsp cracked black pepper
  • 1 lb chicken breast, thinly sliced
  • 2 tbsp fresh Italian parsley, chopped
  • 1 tsp lemon zest
  • 1 pinch red pepper flakes

Instructions:

  1. Fill a large pot with water and 1 tbsp sea salt. Bring to a rolling boil.
  2. Drop 1 lb spaghetti into the water. Cook for about 8 minutes until barely al dente.
  3. While pasta cooks, heat a large skillet over medium high heat. Add a touch of oil and sear 1 lb sliced chicken until golden and cooked through (about 5-6 mins). Remove chicken and set aside.
  4. Lower heat to medium. Melt 4 tbsp unsalted butter in the same skillet. Add 6 cloves minced garlic and a pinch of red pepper flakes until fragrant and sizzle soft (about 1 minute).
  5. Before draining the pasta, carefully scoop out 1 cup of the cloudy pasta cooking water. Set it aside.
  6. Pour 1 cup heavy cream into the skillet with the garlic butter. Whisk gently and let it simmer for 2 minutes until slightly thickened.
  7. Add 0.5 cup Parmesan cheese and 0.5 tsp black pepper to the skillet. Stir constantly until the cheese vanishes into the cream.
  8. Use tongs to transfer the spaghetti directly into the skillet. Pour in half of the reserved pasta water.
  9. Add the cooked chicken back in. Toss everything together for 1-2 minutes over low heat, adding more pasta water as needed until the sauce looks glossy and velvety.
  10. Turn off the heat. Stir in 2 tbsp parsley and 1 tsp lemon zest. Serve immediately while steaming hot.