Ingredients:

  • 1 lb bow tie pasta
  • 4 quarts water
  • 2 tbsp kosher salt
  • 1 lb boneless skinless chicken breast, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1/2 tsp black pepper
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup parmesan cheese, freshly grated
  • 1/4 cup fresh basil, chiffonade
  • 1/2 tsp red pepper flakes

Instructions:

  1. Bring water to a rolling boil and add salt. Drop the pasta and cook for 1-2 minutes less than the package directions until al dente. Reserve 1/2 cup of the pasta water before draining.
  2. Heat olive oil in a skillet over medium-high heat. Add chicken cubes and sear without moving for 3 minutes. Flip and cook until opaque throughout. Remove chicken and set aside.
  3. Lower heat to medium. Melt butter and sauté garlic and red pepper flakes for about 1 minute. Stir in heavy cream and simmer for 3 minutes until slightly thickened. Stir in Parmesan cheese until smooth and glossy.
  4. Add the drained pasta and seared chicken into the skillet. Toss vigorously over low heat for 60 seconds, adding reserved pasta water one tablespoon at a time if the sauce is too thick. Fold in fresh basil just before serving.