- 1 pound spaghetti
- 4 boneless skinless chicken breasts
- 1 teaspoon kosher salt, divided
- 1/ 2 teaspoon black pepper, divided
- 2 tablespoons oil
- 8 tablespoons unsalted butter, divided
- 5 cloves garlic, chopped
- 1/ 2 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup frozen peas, thawed
- 1/ 2 cup fresh parsley
Season chicken with salt and pepper.
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 8 to 10 minutes, reserving 1 cup of the pasta cooking water, then drain the pasta.
Meanwhile, heat the oil over medium-high heat in a large skillet. Add the chicken to the pan, and cook for 5 to 7 minutes, depending on thickness of chicken. Do not fiddle with the chicken, allowing a crust to form. Flip the chicken and cook for another 5 to 7 minutes or until completely cooked through, adding more oil to the pan if needed. Remove chicken from pan and put on a plate, covering with foil and allowing it to rest for 5 minutes.
Add the butter and sauté the garlic until Aromatic. Add in broth, scraping up any bits on the bottom of the skillet.
Whisk in the cream and parmesan and season with salt and pepper. Simmer for 3 to 4 minutes. While it’s simmering, slice the chicken into 1/2-inch slices. If the sauce is too thick, add some of the reserved pasta cooking water, a few tablespoons at a time, to thin it out.
Add the drained pasta, peas, chopped parsley, the chicken and any accumulated juices to the sauce and toss to coat. Garnish with more Parmesan if desired.