Steps
How to make it
Prep 8 min · Cook 18 min
- Cut 100 g chicken breast against the grain into roughly 1.5 cm dice. Rub with a pinch of salt and black pepper and let sit 5 minutes. Mince 2 garlic cloves.
- Bring plenty of water to a rolling boil in a stockpot; add a pinch of salt. Cook 80 g spaghetti 7–9 minutes until al dente per package directions. Drain and reserve ½ cup pasta water.
- Heat a skillet over medium heat. Add 1 tbsp butter; once melted and bubbling, add the chicken. Sear on all sides until golden and cooked through, about 4–5 minutes (no pink inside when cut).
- Add the minced garlic over medium heat and stir until fragrant, about 30 seconds—do not let it burn.
- Lower the heat. Pour in 150 ml milk and 1 tbsp grated cheese. Stir gently with a spoon; once simmering, cook on low about 2 minutes until the sauce coats a spoon (keep heat low to avoid splitting).
- Add the pasta and 2–3 tbsp pasta water. Toss over medium heat 1–2 minutes until every strand is coated in white sauce.
- Taste and add more salt and black pepper if needed.
- Plate while hot. Sprinkle Parmesan or add bacon if you like.
