Ingredients:

  • 1 lb (450g) Penne or Rotini pasta
  • 2 tbsp (30ml) Olive oil
  • 1/2 cup (120ml) Reserved pasta water
  • 3 tbsp (42g) Unsalted butter
  • 4 cloves (20g) Garlic, minced
  • 1 cup (240ml) Whole milk
  • 1/2 cup (50g) Freshly grated Parmesan cheese
  • 1/2 tsp (3g) Kosher salt
  • 1/4 tsp (1g) Black pepper
  • 1 lb (450g) Chicken breast, cubed

Instructions:

  1. Cook the pasta in salted water for 2 minutes less than the package directions until al dente. Reserve 1/2 cup of pasta water before draining.
  2. Heat olive oil in a large skillet over medium-high heat. Add the drained pasta (and cubed chicken if using) in a single layer. Press down slightly and sear without stirring for 3–4 minutes until the edges are mahogany-colored.
  3. Reduce heat to medium. Push the pasta to the sides of the pan and add butter to the center. Once foaming, stir in the minced garlic for 30 seconds until fragrant.
  4. Slowly pour in the milk and whisk in the Parmesan cheese, stirring constantly until the sauce thickens and becomes velvety.
  5. Pour in the reserved pasta water. Toss everything together for 1–2 minutes on low heat until the sauce glistens and coats the pasta.