Cook from day 3 to day 5
Cheese and freshly cracked black pepper come together in our take on an Italian classic.
A velvety creamy sauce and pan-seared chicken make this a fast, satisfying dinner for a busy weeknight.
P—60, F—20, C—45
Gluten
- Vegetable oil
- Frying pan
- Big pot for cooking pasta
- Do not rinse spaghetti after cooking — the surface starch helps the sauce cling beautifully. To keep the pasta from sticking, use plenty of water and stir actively during the first minute of cooking.
- That starch is why we use a splash of pasta water later to bring the sauce to the perfect consistency.
- Prep ingredients and cook pasta
Mince garlic and parsley. Grate parmesan.
Bring a large pot of salted water to a rolling boil. Put spaghetti into boiling water carefully, and cook over medium-high heat for 8 minutes, maintaining a steady boil without spilling over.
When it's ready, reserve one cup of pasta water for step 3 before draining.
Don't worry if pasta seems slightly underdone—it will finish cooking in sauce in step 4.
2. Sear chicken
Pat chicken breast dry with paper towels; season generously with salt and pepper.
Heat one tablespoon vegetable oil in a skillet over medium-high heat. Carefully add chicken and sear for 5 to 6 minutes total, flipping frequently until a golden crust forms on both sides.
Cover tightly and set aside until step 5.
Do not wash skillet.
3. Start sauce
Return skillet to stove. Add half of butter and minced garlic.
Sweat over medium-low heat for a couple of minutes unti fragrant, stirring constantly to prevent burning.
Stir in chicken stock and quarter of reserved pasta water.
Increase heat to bring mixture to a simmer, whisking well.
Reduce heat to medium. Add cream cheese, whisking thoroughly until completely melted and smooth.
Fold in bigger part of grated parmesan (reserve a pinch for serving).
Taste for salt and season generously with black pepper.
4. Finish sauce
Toss cooked pasta and remaining butter into sauce.
Mix to coat.
Cook for another minute, stirring occasionally, until sauce reduces a bit more.
5. Finish and serve
Return chicken to skillet. Warm through for a couple more minutes together with sauce.
Plate chicken over pasta. Drizzle with remaining pan sauce and garnish with minced parsley and parmesan. Finish with a crack of fresh black pepper, if desired.