Ingredients
Scale
- 5 boneless, skinless chicken breasts (about 1.5 lbs total)
- 1/2 cup Pecorino Romano cheese, finely grated
- 1/4 cup freshly grated Parmesan cheese
- 1/2 cup pasta water (reserved from cooking pasta)
- 1/4 cup extra virgin olive oil
- 2 teaspoons freshly ground black pepper
- 1 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Step 1: Season chicken breasts generously with salt and red pepper flakes (if using). Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside to rest.
- Step 2: While chicken rests, cook 1 pound of pasta (such as spaghetti or bucatini) according to package directions. Reserve about 1/2 cup of the pasta water before draining.
- Step 3: Add the drained pasta to the skillet with the remaining oil.
- Step 4: Reduce heat to low. Add the Pecorino Romano and Parmesan cheese to the skillet with the pasta, along with the reserved pasta water. Toss constantly to create a creamy sauce, adding more pasta water if needed to reach desired consistency. The pasta water will help the cheese melt and create a creamy sauce.
- Step 5: Stir in the freshly ground black pepper. Add the rested chicken breasts back to the skillet and toss gently to coat everything in the cheesy sauce.
- Step 6: Serve immediately, garnishing with extra Pecorino Romano cheese and black pepper if desired.
Notes
- Leftovers store beautifully in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over low heat, adding a splash of pasta water to restore creaminess.
- Serve this decadent dish with a simple side salad of arugula and lemon vinaigrette for a refreshing contrast.
- For an extra-rich sauce, use a microplane to grate your cheese – the finer the grate, the smoother and creamier the sauce will be.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American