Ingredients
Scale
- 1.5 lbs Boneless, skinless chicken breasts
- 1 lb Spaghetti
- 4 tbsp Unsalted butter
- 2 cups Reserved pasta water
- 1 cup Pecorino Romano cheese, finely grated
- 2 tbsp Black peppercorns, coarsely ground
- 2 tbsp Olive oil
- 1 tsp Salt
Instructions
- Step 1: Cut the chicken breasts into bite-sized pieces. Season generously with salt and freshly ground black pepper.
- Step 2: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Step 3: While the chicken is cooking, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente, reserving about 2 cups of pasta water before draining.
- Step 4: In the same skillet, melt the butter over low heat. Add the ground black pepper and toast it for about 1 minute until fragrant. Be careful not to burn the pepper.
- Step 5: Add about 1 cup of the reserved pasta water to the skillet and bring to a simmer. Gradually whisk in the grated Pecorino Romano cheese, creating a smooth and creamy sauce. Add more pasta water if needed to reach desired consistency.
- Step 6: Add the cooked spaghetti and cooked chicken to the sauce. Toss to coat evenly. Serve immediately, garnished with extra Pecorino Romano cheese and black pepper, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of milk or pasta water to the leftovers before microwaving to restore creaminess.
- Serve with a simple side salad of arugula and lemon vinaigrette to brighten the richness of the dish.
- For the best flavor, grind your black peppercorns fresh, right before toasting them in the butter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American