Ingredients:

  • 1 lb bow tie pasta (Farfalle)
  • 2 tbsp sea salt
  • 2 tbsp unsalted butter
  • 3 cloves garlic, thinly sliced
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 1 cup freshly grated Parmesan cheese
  • 0.5 tsp freshly cracked black pepper
  • 0.25 tsp red pepper flakes
  • 1 lb chicken breast, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 0.5 cup fresh Italian parsley, chopped
  • 1 tbsp lemon zest

Instructions:

  1. Bring a large pot of water to a rolling boil and add 2 tbsp sea salt. Add the 1 lb bow tie pasta and cook until just shy of al dente (usually 1-2 minutes less than the box says).
  2. Save 1 cup of the cloudy pasta water before draining. It's the secret to a sauce that never separates.
  3. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium high heat. Add the chicken cubes and cook for 5-6 minutes until golden and crackling. Remove chicken and set aside.
  4. Lower the heat to medium and add 2 tbsp unsalted butter. Once bubbling, add the 3 sliced garlic cloves and 0.25 tsp red pepper flakes. Sauté for 1 minute until the garlic is fragrant and pale gold.
  5. Pour in the 0.5 cup chicken broth. Use a wooden spoon to scrape up all those flavorful brown bits from the bottom of the pan.
  6. Add the 1 cup heavy cream and 0.5 tsp black pepper. Bring to a gentle simmer for 3-4 minutes until the sauce slightly thickens.
  7. Turn the heat to low and whisk in the 1 cup Parmesan cheese in three batches. Whisk constantly until the sauce is smooth and glossy.
  8. Add the cooked pasta and the seared chicken back into the skillet. Toss everything together vigorously.
  9. If the sauce looks too thick, splash in some of that reserved pasta water (about 2-4 tbsp) and toss until the sauce coats every noodle.
  10. Stir in the 0.5 cup chopped parsley and 1 tbsp lemon zest.
  11. Transfer to warm bowls and finish with an extra crack of pepper if you're feeling fancy.