Ingredients

The following ingredients have 4 Servings
  • 4 boneless chicken breasts (pan-seared, sliced, or 4 cups cubed chicken. Keep warm. See *Note)
  • 12 ounces fettuccine or other long pasta
  • Kosher salt
  • 2 cups reserved pasta cooking water
  • ¾ cup unsalted butter (cubed. Do NOT use margarine.)
  • 1 cup finely grated Parmesan cheese (plus more for serving (very good quality))
  • Freshly ground black pepper
  • Garnish: Chopped fresh parsley or basil leaves
  • Freshly grated Parmesan cheese

Instruction

  • In a large pot of boiling salted water, cook the pasta, stirring often, until al dente. Drain (**this is very important) reserving 2 cups pasta cooking water.
  • Set a large skillet over medium-low heat and add 1-cup pasta water. Bring just to a low simmer, then whisk in 1 tablespoon of butter, one piece at a time, until melted.
  • Gradually add the cheese, whisking constantly, being sure it is melted and incorporated thoroughly before adding each addition.
  • Whisk in the additional 1-cup pasta water.
  • Add the pasta and mix to coat until noodles are covered in sauce.
  • (Note – if using cubed chicken, add it now and mix well.)
  • Taste and season with kosher salt and freshly ground black pepper, if desired.
  • Cook over low heat, about 3-5 minutes, just until the pasta absorbs most of the liquid. Stir often to avoid scorching the cheese-covered pasta.
  • To serve, place 1/4th of the pasta on a plate and add 1 sliced chicken breast.
  • Top with a heaping helping of grated Parmesan cheese and garnish with chopped fresh parsley or basil leaves.
  • Enjoy!